barb's pressure cooked herb red wine beef shanks

blentz8 avatar
By barbara lentz
from beulah, MI

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.

serves 2
prep time 15 Min
cook time 45 Min
method Pressure Cooker/Instant Pot

Ingredients For barb's pressure cooked herb red wine beef shanks

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

How To Make barb's pressure cooked herb red wine beef shanks

  • 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.

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