barb's pressure cooked herb red wine beef shanks
This meat just falls apart. So tender you can cut it with a knife. My husband loves it and me too. Beef shanks are inexpensive and this recipe is easy to do. Not a fan of cooking with wine just eliminate it. Using a metal tea basket infuses the flavor of the herbs without having them in the food. We are not a big fans of chewing on rosemary and thyme leaves but love the flavor and fresh herbs tastes better than the dried herbs to me anyways.
prep time
15 Min
cook time
45 Min
method
Pressure Cooker/Instant Pot
yield
2 serving(s)
Ingredients
- 2 large beef shanks
- 3 cups beef broth
- 1 cup dry red wine
- 6 cloves garlic minced
- 1 large onion sliced
- 2 - bay leaves
- 2 tablespoons fresh rosemary minced
- 2 tablespoons fresh thyme minced
- 2 tablespoons olive oil
How To Make barb's pressure cooked herb red wine beef shanks
-
Step 1Add olive oil to a deep pan and sear the beef shanks on both sides about 5 minutes each side to get a good crust. Transfer to a pressure cooker.
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Step 2Deglaze the pan with the wine and scrap up bits. Add the onion and garlic and saute about 3 minutes. Add the broth and pour over meat in cooker.
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Step 3Place the rosemary and thyme in a metal tea basket and add to cooker. Throw in the bay leaves. Cover and pressure cook for 45 minutes.
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Step 4Remove the meat to a serving plate. Discard the bay leaves and remove the tea basket. Serve sauce over the shanks.
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Step 5Tip Sometimes the sauce tastes a bit salty because the flavor intensifies when reduced. Taste and adjust the seasoning to your preference. If too salty add water and cook on stovetop to reduce and thicken.
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