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2med beef shanks

1 tbsp. e.v. olive oil or canola oil

¼ tsp salt

¼ tsp black pepper
1/2 c. beef stock
1/3 c. red wine
2 tbsp. tomato paste
1 tsp. rosemary, fresh chopped

2 stalk celery, large diced
2 med. carrots , large diced  - or -   

1 ½ cup baby carrots peeled
2 med. onions, , large diced


Season shanks 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 hours.

Serves 2

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