Tender and savory, this instant pot beef shanks recipe is elevated with a rich wine-based gravy and complemented with fresh herbs, seasonings, and veggies.
Why this recipe works
Instant pot beef shanks transform the game when it comes to cooking this particular hunk of beef. With it being a rather tough cut, you’re typically looking at taking the low-and-slow route of cooking, such as braising them. However, a pressure cooker can do the job for you in half the time it would take which is ideal when you’re short on time, or really, if you just love your instant pot the way I do.
You still get that ultra-tender, fall-off-the-bone result with the instant pot while also saving yourself quite a bit of time in the process.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – Beef shanks are rich in bone marrow and collagen, both of which contribute a huge boost in flavor after being cooked.
WINE – Dry red wine brings out the flavor even further, but it also helps tenderize the beef. Pinot Noir, Cabernet Sauvignon, or Zinfandel are all great choices.
VEGETABLES – We used carrots, onions, mushrooms, and garlic but you’re welcome to incorporate or substitute with other veggies.
ADDITIONS – Other flavor-forward additions in this recipe include soy sauce and Worcestershire sauce. We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
How to Make Instant Pot Beef Shanks
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add 2 tablespoons of the olive oil to the Instant Pot and turn it on to the Saute function.
- Season beef shanks on both sides using 1/2 Tablespoon garlic salt and 1 teaspoon black pepper.
- Add one shank at a time to the pot and saute until browned on both sides. Remove from Instant Pot and set aside.
- To the Instant Pot add red wine, garlic, carrots, onions, onion powder, smoked paprika, soy sauce, Worcestershire sauce, beef base, tomato paste, and the remaining 1/2 Tablespoon garlic salt, and 1 teaspoon black pepper.
- Add 3 cups water and stir. Return shanks to the pot, nestling them below the liquid. If not submerged, add more water until covered.
- Top with rosemary sprigs and sliced mushrooms.
- Close the lid and turn the vent to the closed position. Cook on high pressure for 45 minutes. Do a 5-minute natural release, then open vent to release any remaining pressure.
Frequently Asked Questions & Expert Tips
Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Yes, I would recommend hopping over to our braised beef shanks recipe to see how.
Serving Suggestions
Serve your instant pot beef shanks over a bed of creamy risotto, polenta, rice, or mashed potatoes. Pair with a crisp dinner salad on the side and enjoy!
More Beef Recipes
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Instant Pot Beef Shanks
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 pounds beef shanks
- 2 Tablespoons olive oil
- 1 Tablespoon garlic salt divided
- 2 teaspoons black pepper divided
- ½ cup dry red wine
- 2 Tablespoons minced garlic
- ¾ cup chopped carrots
- 1 cup chopped onion
- 1 Tablespoon onion powder
- 2 teaspoons smoked paprika
- ¼ cup low sodium soy sauce
- 2 Tablespoons Worcestershire sauce
- 1 ½ Tablespoons Better Than Bouillon beef base
- 3 Tablespoons tomato paste
- 3 cups water more if needed
- 1 sprig fresh rosemary cut into 4-6 sections
- 8 ounces Mushrooms sliced. baby Bella or white button
Things You’ll Need
Before You Begin
- Prep time includes 15 minutes for the instant pot to come to pressure and 15 minutes to release.
- Pinot Noir, Cabernet Sauvignon, or Zinfandel are all great choices here.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.
Instructions
- Add the olive oil to the Instant Pot and turn it on to the Saute function.2 Tablespoons olive oil
- Season beef shanks on both sides using 1/2 Tablespoon garlic salt and 1 teaspoon black pepper.2 pounds beef shanks
- Add one shank at a time to the pot and saute until browned on both sides. Remove from Instant Pot and set aside.
- To the Instant Pot add red wine, garlic, carrots, onions, onion powder, smoked paprika, soy sauce, Worcestershire sauce, beef base, tomato paste, and the remaining 1/2 Tablespoon garlic salt, and 1 teaspoon black pepper.1/2 cup dry red wine, 2 Tablespoons minced garlic, 3/4 cup chopped carrots, 1 cup chopped onion, 1 Tablespoon onion powder, 2 teaspoons smoked paprika, 1/4 cup low sodium soy sauce, 2 Tablespoons Worcestershire sauce, 1 1/2 Tablespoons Better Than Bouillon beef base, 3 Tablespoons tomato paste
- Add 3 cups water and stir. Return shanks to the pot, nestling them below the liquid. If not submerged, add more water until covered.3 cups water
- Top with rosemary sprigs and sliced mushrooms.1 sprig fresh rosemary, 8 ounces Mushrooms
- Close the lid and turn the vent to the closed position. Cook on high pressure for 45 minutes. Do a 5-minute natural release, then open vent to release any remaining pressure.
Expert Tips & FAQs
- Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.
Nutrition
Chef Antoine Davis
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