How to make
Heat the oil in a pressure cooker and fry the shanks on all sides.
Add the carrots and onions (cut into pieces), along with the thyme, pour water to cover the meat, close the lid and cook for about 40 minutes.
Take out the shanks, arrange them in a baking pan, sprinkle them with salt, black pepper, pour 2-3 scoops of broth and bake them in a preheated oven, by turning on both sides.
Blend the vegetables with a little of the broth.
In a deep frying pan, pour the meat sauce, add the butter, garlic, penny bun mushrooms and mashed vegetables. Stir well, pour the wine and a ladle of broth and cook over low heat, until it has thickened.
Spread half of this mixture on the shanks and cover them with aluminum foil, until it's time to serve them.
Rub the other half of the sauce through a strainer and serve it on its own.
In this case, the garnish is mashed potatoes with butter and milk and diced boiled carrots.
