Preparation

• Set the multicooker to high sear and heat the olive oil until shimmering. Pat the shanks dry with paper towels, and sprinkle generously with salt and pepper. Sear the shanks in the cooker until deep golden brown on one side, about 5 minutes. Turn and sear the other side, about 5 minutes. Reduce the heat to medium, remove, and set aside the shanks. Whisk the broth, wine, and tomato paste and add to the multicooker. Bring the broth mixture to a simmer, scraping the bottom to loosen any browned bits. Turn the cooker to manual low and add the carrots, onion, garlic, thyme, bay leaf, and allspice. Nestle the shanks on top of the vegetables, cover, and cook until fall-apart tender, about 4 hours.
• 将小腿转移到切菜板上，并用箔纸将其保暖。将容器的内容物通过筛子将其置入耐热碗中，然后丢弃固体。从紧张的液体顶部（或使用脂肪分离器）掠过任何脂肪。将液体退还给炊具，然后转到高炒菜。煮沸，然后迅速慢火煮，直到减少一半，约10分钟。在白兰地，辣根和芥末中搅拌。在一个小碗中，将面粉混合到酸奶油中，搅拌几汤匙酱汁，然后将酸奶油混合物倒入酱汁中，剧烈搅拌以混合。在低炒菜上煮，偶尔搅拌5分钟以混合风味。同时，将小腿转移到4个板上。搭配肉汁和香撒菜。