Select SAUTE/SEAR function and set the timer for 20 minutes. Press START

Place 1 tablespoon of olive oil in the cooker and add the veal shank. Brown on all sides, remove and set aside

Add the remaining oil, onion and celery and cook, stirring occasionally, for 10 minutes or until translucent. Add the carrots and potato, stock, barley and reserved shank

Select PRESSURE COOK and medium pressure. Set the timer for 40 minutes. Place lid on cooker and close the valve. Press START

Once cooking time is complete open the valve to release all the steam before opening the lid

Check that the meat is falling off the bone. If not repeat step 4 for 10 minutes. Allow to cool for 30 minutes before removing the meat from the bones and shredding. Discard the bones

Return the shredded meat to the soup and warm if necessary