Spiced Wine-Braised Veal Shanks and Sweet Potato Puree

Season the veal shanks with salt and pepper.

Preheat a Cuisinart multicooker on the brown/sauté setting to 450°F according to the manufacturer’s instructions. Warm the oil in the multicooker until shimmering. Add the veal shanks and sear until browned on all sides, about 12 minutes; transfer to a plate. Add the shallots and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the flour and demi-glace and cook, stirring constantly, for 1 minute. Add the port and red wine and cook until reduced by half, about 3 minutes. Add the cinnamon sticks, cloves, peppercorns and stock and bring to a simmer.

Return the shanks to the multicooker and bring to a simmer. Set the multicooker on the slow cook-high setting. Cover and cook according to the manufacturer’s instructions until the shanks are tender, about 3 hours, adding the carrots during the last hour of cooking.

Meanwhile, make the sweet potato puree: Place the sweet potatoes in a large pot and add water to cover the potatoes by 3 inches. Cover the pot and bring to a boil over high heat. Uncover, reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander. 



Set a potato ricer over a large bowl and pass the sweet potatoes through in batches. Using a rubber spatula, fold in the butter until melted and season with salt and pepper. Keep warm until ready to serve.

Transfer the shanks and carrots to a large serving bowl. Remove the cinnamon sticks and discard. Set the multicooker on the brown/sauté setting to 400°F and cook, stirring occasionally, until the sauce is thickened, 3 to 4 minutes. Adjust the seasonings with salt and pepper.

Pour the sauce over the shanks and carrots and sprinkle the chives on top. Serve immediately with the sweet potato puree. Serves 6.

Williams-Sonoma Kitchen.