INGREDIENTS
2 tbsp oil
2 tbsp butter
1 medium size onion
2-3 lb veal shanks 4 pieces
1 tbsp season salt
1/4 cup white wine
1 tsp cayenne pepper
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 cup chicken broth
14 ounces diced tomatoes
1 tbsp tomato paste
1 tsp season salt
1 tsp rosemary
1 tsp thyme
1 bay leaf
cornstarch slurry
INSTRUCTIONS
Instant Pot – press saute add 2 tbsp of avocado oil + 2 tbsp of butter, season veal shanks 1 inch thick with season salt and sear then each side for 2-3 minutes, take veal and put on a plate, add chopped onion and saute for 2 minutes, add 1/4 cup of white wine and deglaze bottom of the pot add 1 tsp of cayenne pepper + 2 tsp of garlic powder +2 tsp of onion powder + 1 tsp of salt + 1 cup of chicken broth + 14 ounces of diced tomatoes + 1tbsp of tomato paste + 1 tsp of season salt + 1 tsp of rosemary + 1 tsp of thyme + 1 bay leaf. Put veal shank back to the pot. Press cancel, close the lid. Press pressure cook on hi for23 minutes. When finish I will do natural release for 10 minutes, then quick release. Open the lid, take veal and put them on a plate. Press cancel then saute and add cornstarch slurry ( 3 tbsp of cornstarch + 3 tbsp of cold water ) to thicken the sauce.
