Recipe for Beef Shank with Orange

Wash, peel, and trim the vegetables. Place them at the bottom of a pressure cooker, including the orange zest, along with only two of the garlic cloves. Place the meat on top. Empty the jars of meat stock and tomato over the meat, adding enough water to just cover the meat. Heat and let the pressure valve operate for 20 minutes. Allow to cool. Using a slotted spoon, transfer the meat and vegetables to a deep dish compatible with the lower diameter of the oven, but without the garlic cloves and zest. Use a ladle to take half of the cooking liquid and set it aside for another recipe. Start reducing the remaining cooking liquid at a high boil, without the lid on the pressure cooker. When the reduction starts to become syrupy, gradually add the white wine, season with salt and pepper, wait for the boil to resume, and then remove from heat. Pour the reduction over the meat, setting aside the orange zest and the two cooked garlic cloves.

Place the lower rack at the bottom of the oven. Bake the meat dish for 50 minutes at 175°C using the provided dish as a cover.

Meanwhile, prepare the gremolata: Finely chop the parsley, crush the cooked garlic cloves in a bowl, and mix them with the parsley to form a paste. Cut the orange zest into small squares and incorporate them into the paste. Add the two raw garlic cloves, also chopped into very small pieces.

To finish, add fine salt and freshly ground pepper (3 turns). Roll the ball made of parsley, garlic, and zest, then turn it; it will break apart into granules on its own: the gremolata is ready! Serve the meat and vegetables on a platter or plate, and the gremolata in a separate container.