Directions

1. Trim fat off outsides of beef shanks. Season with 3t kosher salt and ground black pepper.
2. Press “SEAR” and add vegetable oil.
3. Place half the shanks in and sear for 3 min. per side until well browned.
4. Remove shanks and place in bowl. Add remaining shanks and repeat.
5. Remove (pour or ladle out) all but 1T of the oil and fat in the cooker.
6. Add onions, celery, carrot, garlic, tomato paste, and thyme to cooker.

7. Sprinkle with ½ t of kosher salt and sauté until onions are soft, about 5 minutes.

8. Add chicken stock and wine to deglaze bottom of cooker, loosening any browned bits.
9. Return beef and any liquid back to pressure cooker and pour tomatoes on top.
10. Place on Pressure Cooker Lid. Press “PRESSURE COOK”. Press “PROG” and use “START/PAUSE” dial to set to “Meat/Poultry” and adjust for 30 minutes.
11. In a small bowl, add minced garlic, lemon zest, and parsley leaves to make gremolata. Combine well.
12. When beef shanks are done, natural release for 15 minutes. Afterward, quick release remaining pressure by moving the pressure release valve to the “OPEN” position.
13. Carefully remove Pressure Cooker Lid when Duet has finished releasing all pressure. Remove beef from cooker and transfer to plate. Cover with foil and let rest.
14. Pour (or ladle out) liquid sauce from pressure cooker into a glass fat separator. Let liquid rest for about 10 minutes to allow for fat to surface. When fat rises, pour remaining separated liquid into a gravy boat.
15. To serve, plate one shank, pour some sauce over the top, and sprinkle gremolata on top.