• Pat veal shanks dry with paper towels, then season with the salt & freshly ground pepper.
• Add flour to a shallow dish. Add each shank to the flour, one at a time and turn to coat. Brush off excess flour.
• Select brown/sauté (high heat) setting on a 6-quart electric pressure cooker. Add ½ teaspoon oil (for each shank that will fit without overcrowding), then brown the shanks for about 4 minutes per side. (1-2 shanks at a time). Remove shanks from the pressure cooker to a platter or plate and set aside.
• Melt butter, then add the onions, celery and carrots and sauté for 4-5 minutes, stirring occasionally.
• Add the garlic and tomato paste and cook for 1-2 minutes.
• Pour in the wine and boil for 2 minutes, scraping the bottom of the pan to loosen any browned bits.
• Add in 1 ½ cups mushroom/chicken broth, tomatoes, mushrooms, spices, bay leaves, then nestle the veal shanks into the liquid (add up to additional ¾ cup of broth if needed to just cover the shanks).
• Lock lid; close pressure-release valve. Set to pressure-cook on HIGH for 45 minutes.
• While the veal cooks make the Saffron Rice and Gremolata (instructions below).
• Once the time has elapsed on the veal shanks, let the pressure naturally release for 10 minutes, then quick release any remaining pressure.
• Remove meat and vegetables from the pressure cooker to a clean platter, discard bay leaves,remove meat, strain sauce, reserving strained sauce and mushrooms only. Cover shanks & mushrooms with foil and keep warm.
• Skim fat from remaining juices. Select brown/sauté setting and adjust for high heat. Bring to a boil.
• In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, cook, and stir occasionally until thickened into a silky gravy. 6 to 10 minutes.
• Turn off the pressure cooker.
• To serve, place hot rice on a platter, arrange shanks and mushrooms on the rice. Pour over a little gravy, then finish with a sprinkling of pomegranate seeds and gremolata.
• Serve with remaining gravy, pomegranate seeds, gremolata, and your favourite vegetables.

Saffron Rice:

• Pour ¼ cup of hot water into a small bowl. Slightly crumble the saffron threads into the water set aside..
• Soak the basmati rice in cold water for 5 minutes. Drain, then set aside.
• Meanwhile, in a large heavy pot, heat the extra virgin olive oil over medium heat. Add the onion to the pot and sauté for 8-10 minutes, stirring frequently, until the onion is soft and translucent. Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
• Add mushroom/chicken stock, salt, and soaked saffron and saffron water to the pot. Bring to a boil, stir.
• Cover the pot and reduce heat to low.
• Let the rice simmer for 20 minutes. Turn off the heat, but keep the pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
• Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion

Gremolata:

• While rice and veal shanks are cooking, combine gremolata ingredients in a small bowl. Set aside.