Instant Pot Beef Shanks
Servings: 2 servings
Calories: 690cal
Equipment
Ingredients
- 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
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.
Notes
- 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.
- This particular gravy has a consistency of au jus, rather than a thick gravy. You can easily thicken the gravy by removing everything but the liquid in the instant pot. Add a couple of teaspoons of cornstarch to the liquid and whisk it in. Cook on the Sauté function until thickened. This method can also be done in a saucepan on the stovetop. Use as much or as little of the liquid as desired.
Nutrition
Serving: 1serving (1 shank) | Calories: 690cal | Carbohydrates: 35g | Protein: 70g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 106mg | Sodium: 6183mg | Potassium: 2331mg | Fiber: 7g | Sugar: 14g | Vitamin A: 9398IU | Vitamin C: 22mg | Calcium: 185mg | Iron: 10mg
