Forget everything you thought you knew about tough cuts of meat! Beef shank, often overlooked, transforms into a melt-in-your-mouth delicacy with the magic of the Instant Pot and a vibrant, herb-infused marinade. This recipe is your shortcut to a deeply flavorful, fall-off-the-bone main course that tastes like it slow-cooked for hours, but is ready in just 40 minutes. Get ready for a new weeknight favorite!
Ingredients
• (Total Time: 40 MIN | Serves: 8)
• For the Beef
• 3 lbs (1.4 kg) beef shank
• 1 cup (approx. 100g) green onions, sliced for garnish
• 3 cups (720 ml) beef broth
• For the Marinade
• 1 cup (240 ml) olive oil
• 2 garlic cloves, crushed
• 1 tbsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• 1 tsp salt
• 1 tsp black pepper, ground
• ½ tsp smoked paprika, ground
Instructions
1. Directions
2. In a large bowl, whisk together the olive oil, crushed garlic, chopped rosemary, thyme, salt, black pepper, and smoked paprika to create the marinade.
3. Pat the beef shank dry with paper towels. Place the shank in a large zip-top bag or a shallow dish, pour the marinade over it, and turn to coat completely. Seal or cover and refrigerate for at least 1 hour.
4. Set your Instant Pot to the “Sauté” function on high. Remove the beef shank from the marinade, allowing excess to drip off. Carefully place the shank in the hot pot and sear for 4-5 minutes per side, until a deep golden-brown crust forms.
5. Press “Cancel” to stop the sauté function. Pour in the beef broth to deglaze the pot, scraping up any browned bits from the bottom.
6. Secure the lid, set the steam release valve to “Sealing,” and select the “Manual” or “Pressure Cook” button. Cook on High Pressure for 20 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure.
8. Carefully open the lid. Transfer the tender beef shank to a serving platter. Drizzle the rich cooking liquid from the pot over the meat and garnish generously with freshly sliced green onions before serving.
Nutritional Information
• Nutrition Per Serving
• Calories 369 | Total Fats 14.7g | Net Carbs: 1.5g | Protein 53.8g | Fiber: 0.7g
Pro Tips
• Don’t skip the sear! Searing the beef shank before pressure cooking creates a deep, caramelized crust that adds a huge layer of flavor to the final dish.
• When you add the beef broth, use a wooden spoon to scrape all the browned bits (fond) from the bottom of the pot. This is pure flavor and will make your cooking liquid incredibly rich.
• For tough cuts like beef shank, a natural pressure release is crucial. It allows the muscle fibers to relax, ensuring the meat is fall-apart tender and not tough or dry.
• Serve this beef shank over creamy polenta, mashed potatoes, or egg noodles to soak up all the delicious cooking liquid.
FAQ
Q: Do I have to sear the beef shank before pressure cooking
A: Yes, searing is a crucial step you shouldn’t skip. It creates a deep, caramelized crust on the meat, which adds a huge layer of flavor to the entire dish.
Q: Why is a natural pressure release important for this recipe
A: For a tough cut like beef shank, a natural pressure release is essential. It allows the muscle fibers in the meat to relax slowly, ensuring the final result is fall-apart tender and not tough or dry.
Q: What should I serve with this Instant Pot beef shank
A: This dish pairs perfectly with creamy polenta, mashed potatoes, or egg noodles. These are all great options for soaking up the rich and delicious cooking liquid from the pot.
Q: How long does the beef shank need to marinate
A: For best results, you should marinate the beef shank in the refrigerator for at least one hour to allow the flavors to penetrate the meat.
