14.5ounceSan Marzano tomatoeswhole tomatoes, drained and chopped, 1 can
1/2teaspoonblack pepperfreshly ground
6veal shanks10-ounces each, 2 inches thick
3/4cupchardonnayor other dry white wine
1/4cupparsleyfresh, finely chopped
1small garlic cloveminced
Combine first 8 ingredients (onion through garlic), 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in the inner pot of the Instant Pot.
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to pan; swirl to coat.
Sprinkle veal with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of veal to pan; cook 10 minutes, browning on all sides. Place veal in cooker. Repeat procedure with remaining 2 teaspoons oil and remaining veal.
Add wine to pan, scraping pan to loosen browned bits. Bring to a simmer; cook until reduced to 1/2 cup (about 2 minutes).
Pour wine mixture over veal in cooker. Close and lock the lid of the Instant Pot.Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 4 hours cook time. (Cook additional time, if necessary, until veal is very tender.)
Remove veal from cooker; keep warm. Skim fat from surface of cooking liquid; pour cooking liquid into a medium saucepan.
Bring to a boil over medium-high heat; cook until reduced to 3 cups (about 13 minutes), stirring occasionally.
Combine parsley, orange rind, and 1 garlic clove in a small bowl.
Divide veal among 6 shallow bowls; top evenly with cooking liquid and parsley mixture. Enjoy!
Place the veal shanks on their sides so that the meat can fit in the Instant Pot in a single layer