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...
Provided by barbara lentz
Categories Beef
Time 1h
Number Of Ingredients 9
Steps:
- 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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