Barb's Pressure Cooked Herb Red Wine Beef Shanks
2 largebeef shanks
3 cbeef broth
1 cdry red wine
6 clovegarlic minced
1 largeonion sliced
2 Tbspfresh rosemary minced
2 Tbspfresh thyme minced
2 Tbspolive oil
How to Make Barb's Pressure Cooked Herb Red Wine Beef Shanks
- 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.
- 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.
- 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.
- Remove the meat to a serving plate. Discard the bay leaves and remove the tea basket. Serve sauce over the shanks.
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.