Braised Beef shanks with carrots in the Instant Pot

1 tbsp (15 ml) vegetable oil

2 beef shanks with bone of about 1 inch (2.5 cm) thick

Salt and pepper

1 onion, chopped

2 large carrots, sliced into length 1 inch (2.5 cm )

1 small tomato, peeled and diced

1 garlic clove, finely chopped

½ cup (125 ml) red wine

½ cup (125 ml) veal or beef broth

½ cup (125 ml) cold water

1 tsp sprig of thyme or (5 ml ) of dried thyme

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.

Braised Beef shanks with carrots in the Instant Pot

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.

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Braised Beef shanks with carrots in the Instant Pot