This recipe is an adaptation of the delicious beef shanks recipe from the cookbook “Les secrets des sauces” of the Montreal chef Jérôme Ferrer. Beef shanks prepared this way has been a delicious gourmand revelation. The whole family loves it. With the Instant Pot auto-cooker it is prepared with a single pan using the “saute” and “slow cook” cooking programs.. The cooking time is around 3 to 4 hours depending on the thickness of the shanks.
Servings: 2
Select "saute" program, select 30 minutes of time, select "hot" or "custom" and adjust to 335 °F according to your device. Press the "start" button.
Salt and pepper the shanks. When the indicator shows "hot" or "cooking" put the oil in the pan and brown the shanks on both sides without cover until lightly colored (make sure the shanks are spaced; if necessary cook one shank at a time). Reserve.
Add the onions and carrots to the pan and cook for about 2 minutes until the vegetables are translucent. Press the "cancel" button.
Add tomato, garlic, wine, broth, water and thyme and stir. Bury shanks in the broth and put the vegetables around meat. Cover.
Select the "slow cook" program, set to 3 hours of cooking and choose "high" (I have not yet tested but the "low" function can be used by putting more cooking time). For the beef to be kept warm choose the "warm" program. Press the "start" button. The beef is cooked to perfection when it separates easily from the bone and carrots are tender. If necessary add 1 hour of cooking.
Ingredients
Directions
Select "saute" program, select 30 minutes of time, select "hot" or "custom" and adjust to 335 °F according to your device. Press the "start" button.
Salt and pepper the shanks. When the indicator shows "hot" or "cooking" put the oil in the pan and brown the shanks on both sides without cover until lightly colored (make sure the shanks are spaced; if necessary cook one shank at a time). Reserve.
Add the onions and carrots to the pan and cook for about 2 minutes until the vegetables are translucent. Press the "cancel" button.
Add tomato, garlic, wine, broth, water and thyme and stir. Bury shanks in the broth and put the vegetables around meat. Cover.
Select the "slow cook" program, set to 3 hours of cooking and choose "high" (I have not yet tested but the "low" function can be used by putting more cooking time). For the beef to be kept warm choose the "warm" program. Press the "start" button. The beef is cooked to perfection when it separates easily from the bone and carrots are tender. If necessary add 1 hour of cooking.
3 Responses
Good Da:
Dave Stackle here, I have a beef shank at 2.6 #. I would like to cook it in the pressure cooker. I see Bobby Flay some times, but can’t remember for how long then vent.
Can you help?
Thanks,
Dave
Sorry no venting this is a recipe cooked with slow cook with IP.
Probably same time as mentioned in recipe.