Barb's Pressure Cooked Herb Red Wine Beef Shanks

barbara lentz

By
@blentz8

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.


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Rating:

Comments:

Serves:

2

Prep:

15 Min

Cook:

45 Min

Method:

Pressure Cooker

Ingredients

2 large
beef shanks
3 c
beef broth
1 c
dry red wine
6 clove
garlic minced
1 large
onion sliced
2
bay leaves
2 Tbsp
fresh rosemary minced
2 Tbsp
fresh thyme minced
2 Tbsp
olive oil

Directions Step-By-Step

1
Add 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.
2
Deglaze 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.
3
Place 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.
4
Remove the meat to a serving plate. Discard the bay leaves and remove the tea basket. Serve sauce over the shanks.
5
Tip
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.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American