Browning Meat & Veggies:

Season your veal shanks with salt & pepper. Hit the saute button on your instant pot, let it heat up. Give a swirl of olive oil and lay your veal shanks down. You want to brown these well on both sides. This will probably take 5 minutes mmaybe longer. Remove your veal shanks, if you need to add a bit more olive oil, give it a swirl. Add all your veggies and garlic. Cook your veggies 3 – 5 minutes. Remove your veggies.

Deglaze :

Still on the saute mode, add the red wine and scrape up all the good bits in the pot. Add the demi glaze, tomato paste, water and beef broth. Press the cancel button.

Cook:

Place your veal shanks in the pot, veggies on top, and now your fresh herbs. Place the lid on and make sure your valve is set to sealing. Cook on high temp for 40 minutes. Allow to naturally release for 20 minutes.

Sauce or Gravy:

Remove the veal shanks and veggies from the pot. Veggies are usually really soft and mushy at this point and are not great. You can decide if you would like to save them. I usually nibble on the carrots. Cover the veal shanks. Cancel your instant pot then press the saute button. In a small bowl mix 1 tablespoon cornstarch with 1 tablespoon cold water. Pour into the liquid  in the pot. The beef juices should be bubbling on the saute mode. Stir in the cornstarch and cook until thickened. If you would like your sauce thicker, you may do this procedure one more time. To make a nice shiny sauce add 1 – 2 tablespoons butter. Stir until melted.

Gremolata: place all your ingredients in a bowl and stir well to combine.  When serving the veal shanks sprinkle the gremolate on top for garnish.

Serve:

Serve with rice, polenta, pasta, gnocchi, roasted potatoes or risotto.