pressure cook braised beef shank

Beef Shank pressure stewed to perfection in rich beef stock and saturated with the essence of red wine is fall off the bone good. The celery, carrots, onions and tomatoes provide subtle notes that create a delicious aroma as they add depth to the Beef Shank flavor profile. Serve this hunk of meat on a bed of potatoes and drizzle some of the stew over the combination to plate up a hearty satisfying meal. Tender, juicy, tasty, your mouth will be watering with anticipation.

Watch the video and follow the instructions below and plan your next beef featured feast. This simple to make affordable Beef Shank is so tender you can shred it with your fork. Feel free to browse my catalog for a mashed potatoes recipe and plan your next EatFoodlicious experience today.

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Tender beef shank.

Ingredients

Clean and pat the shanks dry. Season both sides with salt and pepper.

Place the beef shanks in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the shanks and set aside.

Add onions, carrots, celery and cook for 2-3 minutes or until onions become translucent.

Add garlic, sauté ~30 seconds or until fragrant.

Pour red wine in the cooker and deglaze the bottom of the cooker for 2 minutes.

Add the beef broth – stir/mix.

Return the beef shanks to the cooker.

Place crushed tomatoes on top of the beef shanks. Do not stir.

Place the lid on. Pressure cook on high for 40 minutes, followed by a natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid. Set cooker back to saute-high. Saute until the liquid reduces to about half.

Gently scrap the crushed tomatoes off the beef. Carefully remove the beef shank from the cooker and set aside. Scoop out and discard grease. Serve with pasta, polenta or mashed potatoes.

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Instant Pot Braised Beef Shank (Osso Buco)

3.88 from 91 votes

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine American, Italian

Servings

Calories

Equipment

Pressure Cooker / Instant Pot

Ingredients

2 ½ lbs (2) bone-in beef shank about 2" thick
1 ½ cups unsalted beef stock/broth
1 cup dry red wine
½ cup celery chopped
½ cup carrots chopped
14 oz crushed tomatoes
1 medium onion chopped
3 garlic cloves minced
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
Salt to taste

Instructions

Clean and pat the shanks dry. Season both sides with salt and pepper. Set cooker to saute-high. Add olive oil. Place the beef shanks in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the shanks and set aside.
Add onions, carrots, celery and cook for 2-3 minutes or until onions become translucent. Add garlic, sauté ~30 seconds or until fragrant. Pour red wine in the cooker and deglaze the bottom of the cooker for 2 minutes.
Add the beef broth – stir/mix. Return the beef shanks to the cooker. Place crushed tomatoes on top of the beef shanks. Do not stir.
Place the lid on. Pressure cook on high for 40 minutes, followed by a natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.
Gently scrap the crushed tomatoes off the beef. Carefully remove the beef shank from the cooker and set aside. Scoop out and discard grease. Set cooker back to saute-high. Sauté until the liquid reduces to about half. Season with salt and pepper to taste. Press cancel.

Serve with pasta, polenta, mashed potatoes or cauliflower mashed potatoes.

Enjoy!

Video

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