1 tbsp. e.v.
olive oil or canola oil
¼ tsp black
1/2 c. beef stock
1/3 c. red wine
2 tbsp. tomato paste
1 tsp. rosemary, fresh chopped
celery, large diced
2 med. carrots , large diced - or -
1 ½ cup baby
2 med. onions, , large diced
lightly with salt and pepper, then sear in a hot pan until brown on both sides.
Mix beef stock, red wine, and tomato
paste until well blended. Pour into pressure cooker.
Put seared shanks into a pressure cooker and cook at 10 pounds for 30-35 minutes.
Remove from heat and let cooker cool for 5 minutes, add vegetables.
Cook in the pressure cooker at 10 pounds for another 20-25 minutes.
Serve as you like. (over mashed potatoes, rice, polenta risotto etc.
Alternate method of cooking: Dutch oven
at 350 degrees until it bubbles, then cook at simmer for 11/2 hours. Add vegetables. Cover and simmer for 1 1/4
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