We’ve all experienced the joy of a tender beef shank that falls off the bone, and our pressure cooker recipe makes it easier than ever. This hearty cut hails from classic comfort cooking traditions where slow braising brings out rich flavors, but we’re speeding things up for modern kitchens.
With a pressure cooker, you’ll unlock succulent results in a fraction of the time, perfect for family dinners or impressing guests. Let’s dive into why this beef shank recipe has become our go-to for flavorful, foolproof meals.
Ingredients
For our Beef Shank Pressure Cooker recipe, we gather high-quality ingredients that deliver tender, flavorful results in record time. Below, we list them in the order they’re used, with prep notes for precision.
- Beef Shank: 2 pounds, bone-in and trimmed of excess fat, as it’s the star that builds rich, savory depth under pressure.
- Onion: 1 large, finely diced, to start building the aromatic base.
- Garlic: 4 cloves, minced, for adding a robust, pungent kick right after the onions.
- Carrots: 3 medium, peeled and sliced into 1-inch pieces, to contribute natural sweetness and texture.
- Celery: 2 stalks, chopped, for a fresh, herbaceous layer that enhances the braising liquid.
- Beef Broth: 4 cups low-sodium, to create a flavorful cooking medium that infuses the meat.
- Red Wine: 1 cup dry, for deglazing and adding complexity—use a bold variety like Cabernet.
- Tomato Paste: 2 tablespoons, stirred in for a tangy, concentrated umami boost.
- Dried Thyme: 1 teaspoon, to infuse earthy notes throughout the dish.
- Salt and Black Pepper: 1 teaspoon salt and ½ teaspoon pepper, adjusted to taste, for essential seasoning that highlights the beef’s natural flavors.
- Bay Leaves: 2 whole, removed after cooking, to impart subtle, aromatic undertones.
Required Equipment
We rely on the right tools to make our beef shank pressure cooker recipe efficient and safe, ensuring that tender, flavorful results are achieved quickly without hassle. Having the proper equipment on hand allows us to focus on building those rich, savory flavors from our carefully selected ingredients.
Pressure Cooker Essentials
To prepare our beef shank recipe flawlessly, we need a few key items that form the core of pressure cooking. Below, we’ve outlined the essentials in a clear list, emphasizing pressure cooker components for optimal performance and safety.
- Pressure Cooker: Our primary tool is a reliable electric pressure cooker (like an Instant Pot) or a sturdy stovetop pressure cooker with at least a 6-quart capacity. This device is crucial for locking in flavors and tenderizing the beef shank in record time, reducing cooking from hours to under an hour.
- Trivet or Steamer Basket: A heat-resistant trivet or steamer basket is essential to elevate the beef shank above the liquid, preventing it from sticking and ensuring even cooking. We recommend one made of stainless steel for durability and ease of cleaning.
- Cutting Board and Sharp Knife: For prepping ingredients like onions, carrots, and celery, a large cutting board paired with a sharp chef’s knife helps us dice and slice efficiently, maintaining safety and precision in our kitchen workflow.
- Measuring Cups and Spoons: Accurate measurements are key to our recipe’s success, so we use a set of dry measuring cups and measuring spoons to portion out items like beef broth and spices without guesswork.
- Tongs and Ladle: Tongs allow us to handle the hot beef shank safely when checking doneness, while a ladle helps us serve the flavorful broth. Opt for silicone-tipped tongs to avoid scratching the pressure cooker’s interior.
| Equipment Item | Primary Role | Key Benefit for Our Recipe |
|---|---|---|
| Pressure Cooker | Builds pressure for fast cooking | Reduces cooking time by up to 70%, ensuring tender beef shank with minimal effort |
| Trivet or Steamer Basket | Elevates food above liquids | Prevents burning and promotes even heat distribution for juicy results |
| Cutting Board and Knife | Preps ingredients accurately | Saves time and ensures uniform pieces for better flavor infusion |
| Measuring Cups and Spoons | Ensures precise measurements | Guarantees balanced flavors, avoiding overly salty or bland dishes |
| Tongs and Ladle | Handles and serves food safely | Maintains kitchen safety and makes plating our hearty meal effortless |
Instructions
With our fresh ingredients and reliable equipment in hand, we guide you through the straightforward steps to create a tender, flavorful beef shank dish using a pressure cooker. This method ensures juicy, melt-in-your-mouth results that elevate any meal.
Prepare the Beef Shank
First, we pat dry the 2 pounds of bone-in beef shank with paper towels to remove excess moisture and promote better browning. Next, we season the beef generously with 1 teaspoon of salt and ½ teaspoon of black pepper, rubbing it in evenly for enhanced flavor.
While the beef rests, we prepare the vegetables: dice 1 large onion, mince 4 cloves of garlic, slice 2 carrots, and chop 2 stalks of celery into even pieces for uniform cooking.
In our pressure cooker set to sauté mode, we heat 2 tablespoons of oil over medium heat then sear the beef shank for about 3-4 minutes per side until a golden crust forms, locking in rich juices and aromas that will infuse the dish.
Cook in the Pressure Cooker
Once the beef is browned, we remove it and set it aside on a plate. In the same pressure cooker, we add the diced onion, minced garlic, sliced carrots, and chopped celery, sautéing them for 2-3 minutes until they soften and release their fragrant essences.
We return the beef shank to the cooker and pour in 2 cups of low-sodium beef broth, 1 cup of dry red wine, 2 tablespoons of tomato paste, 1 teaspoon of dried thyme, and 2 bay leaves to build a savory base. Using a sturdy trivet, we ensure the beef is submerged or positioned above the liquids for even cooking.
We seal the pressure cooker lid and set it to high pressure for 60 minutes, allowing the beef shank to become irresistibly tender as the flavors meld into a hearty, aromatic broth that fills the kitchen with enticing scents.
Release and Serve
After the cooking time ends, we allow a natural pressure release for 15 minutes to keep the meat juicy and prevent any splatters. If needed, we perform a quick release for the remaining pressure, always using caution to avoid steam burns.
We open the lid carefully and check the beef shank for doneness—it should be fork-tender and pull easily from the bone, offering a succulent texture that pairs perfectly with the vegetables. Finally, we serve the dish hot in bowls, ladling the flavorful broth over the top for a comforting, satisfying meal that highlights the depth of flavors we’ve created.
Make-Ahead Instructions
As we explore ways to make our beef shank pressure cooker recipe even more convenient, preparing elements in advance allows us to enjoy tender, flavorful beef shank with minimal effort on the day of serving. This approach not only saves time but also lets the flavors meld beautifully, enhancing the rich, savory depth from the beef broth, red wine, and herbs.
Prepping Ingredients Ahead
We recommend preparing the vegetables and seasoning the meat a day or two in advance to streamline the cooking process:
- Beef Shank: Pat 2 pounds of bone-in beef shank dry with paper towels and season generously with 1 teaspoon salt and ½ teaspoon black pepper. Store it in an airtight container in the refrigerator for up to 24 hours. This step ensures the meat absorbs the seasonings deeply, resulting in a more succulent and robust flavor.
- Vegetables: Dice 1 large onion, mince 4 cloves of garlic, slice 2 carrots, and chop 2 celery stalks. Place them in a sealed bag or container in the fridge for up to 2 days. Sautéing these fresh ingredients later will release their aromatic, earthy notes that perfectly complement the beef.
- Liquid Mixture: Combine 2 cups low-sodium beef broth, ½ cup dry red wine, 2 tablespoons tomato paste, 1 teaspoon dried thyme, and 2 bay leaves in a bowl or jar. Refrigerate for up to 48 hours to allow the flavors to infuse, creating a bold, herbaceous base that elevates the dish.
Cooking and Storing the Full Dish
For full make-ahead preparation, we can cook the entire beef shank recipe up to 3 days ahead and reheat it when ready:
- Follow our step-by-step instructions to brown the seasoned beef shank and sauté the vegetables in the pressure cooker.
- Add the liquid mixture and seal the cooker, then cook under high pressure for 60 minutes as detailed earlier.
- Once cooked, allow the pressure to release naturally, then let the beef shank cool completely.
- Transfer the beef and vegetables to an airtight container, ensuring the cooking liquid covers the meat to retain moisture. Store in the refrigerator for up to 3 days, during which the flavors will intensify for an even more melt-in-your-mouth texture and depth.
Reheating Tips
To preserve the juicy tenderness of the beef shank, reheat portions in the pressure cooker for optimal results:
| Reheating Method | Time | Instructions |
|---|---|---|
| Pressure Cooker | 5-10 minutes | Place the stored beef shank and liquid back into the pressure cooker. Add a splash of beef broth if needed, seal, and cook on high pressure for 5 minutes, then quick release. This method keeps the meat fall-apart tender without drying it out. |
| Stovetop | 10-15 minutes | Heat in a pot over medium-low heat, stirring occasionally until warmed through. Ideal for smaller portions to maintain the dish’s rich, savory essence. |
| Oven | 20-25 minutes | Preheat oven to 300°F (150°C), cover the container with foil, and heat until the beef reaches an internal temperature of 165°F (74°C). Perfect for reheating larger batches while preserving flavors. |
By following these make-ahead strategies, we ensure our beef shank pressure cooker recipe remains a go-to option for effortless, delicious meals that impress every time.
Conclusion
We’ve loved how this pressure cooker beef shank recipe brings bold flavors to the table with minimal effort. It’s become a staple in our kitchen for quick, satisfying meals that impress without the fuss.
As we wrap up, we’re confident you’ll find it transforms busy days into delightful dinners, letting us all savor that tender perfection every time.
Frequently Asked Questions
What is a pressure cooker beef shank recipe?
A pressure cooker beef shank recipe is a quick way to make tender, flavorful beef using high pressure to speed up cooking. It replaces long braising with a 60-minute cook time, ideal for busy families. This method locks in flavors from ingredients like onions, garlic, and herbs, resulting in a hearty meal that’s perfect for dinners or gatherings.
How long does it take to cook beef shank in a pressure cooker?
Cooking beef shank in a pressure cooker takes about 60 minutes under high pressure after browning and prep. This is much faster than traditional methods, yielding tender results without losing flavor. Allow extra time for prep and pressure release, typically 10-15 minutes each.
What ingredients are needed for this beef shank recipe?
You’ll need 2 pounds of bone-in beef shank, a diced onion, minced garlic, sliced carrots, chopped celery, low-sodium beef broth, dry red wine, tomato paste, dried thyme, salt, pepper, and bay leaves. These ingredients create a rich, savory dish that’s easy to prepare and full of depth.
What equipment is required for this recipe?
Essential equipment includes a reliable pressure cooker (electric or stovetop), a heat-resistant trivet or steamer basket, a cutting board and sharp knife, measuring cups and spoons, and tongs or a ladle. These tools ensure safe, efficient cooking for tender beef shank results.
Can I make this beef shank recipe ahead of time?
Yes, you can prep ingredients like seasoning the beef and chopping veggies a day or two in advance. Cook the full recipe and store it in the fridge for up to 3 days, or freeze for longer. Reheat gently on the stove or in the microwave to keep it juicy and flavorful.
How do I store and reheat the cooked beef shank?
Store cooked beef shank in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat, warm on the stovetop with a bit of broth to maintain moisture, or use the microwave on low power. This keeps the meat tender and ready for quick meals.
Is this recipe suitable for beginners?
Absolutely, it’s beginner-friendly with simple steps like browning meat and using a pressure cooker. Clear instructions make it easy, and the results are forgiving, ensuring a delicious outcome even for first-timers. Just follow safety tips for the pressure cooker.