Pressure Cooker Wine Braised Beef Shanks Recipes

Steps:

• In a large shallow dish, combine flour, 1/2 teaspoon salt and pepper. Pat beef dry with paper towels. Add beef to dish, 1 piece at a time; turn to coat. , Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add 1 tablespoon butter and 1-1/2 teaspoons oil; brown 3 beef shanks. Remove from pressure cooker; add 1/4 cup wine, stirring to loosen browned bits. In a large bowl, combine tomatoes, broth, vegetables, seasonings and remaining salt. Return browned beef shanks to cooker; pour in half of tomato mixture. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove meat and vegetables from pressure cooker; keep warm. Make second batch with remaining ingredients, repeating previous procedure. Press cancel., After removing all meat and vegetables, discard bay leaves. Skim fat from cooking juices. Select saute setting and adjust for medium heat. Bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Press cancel., In a small bowl, combine gremolata ingredients. Serve beef with gremolata and sauce.

Steps:

• Preheat the oven to 325 degrees F.
• Season the beef shanks with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the shanks, in batches if necessary, until golden brown on both sides, about 3 minutes per side. Transfer to a plate. Reduce the heat to medium, add the onion, celery and carrot to the pot and cook, stirring, until just starting to soften, about 3 minutes. Add the tomato paste and cook, stirring, 1 minute. Add the wine, bring to a boil and simmer until reduced by about half. Add the tomatoes, garlic, rosemary, and 1/2 teaspoon salt, then return the shanks to the pot. Nestle the shanks into the tomatoes, then add the stock (it should almost cover the shanks). Bring to a simmer. Cover the pot, transfer to the oven and braise until the meat is very tender, about 3 hours.
• Transfer the cooked shanks and their bones to a cutting board. Use a ladle to remove as much of the fat from the surface of the cooking liquid as possible. Coarsely shred the meat from the shanks, discarding any large chunks of fat. Return the shredded meat to the sauce and simmer on the stove over medium-high heat until slightly reduced, about 10 minutes. Season with salt and pepper and serve. The bones can be served on the side if desired; the marrow is delicious spread on toast.

Steps:

• Sprinkle beef with salt. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Press cancel. Return all to pressure cooker. Add onion, carrot, green pepper, wine, broth and lemon. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel. Remove meat and vegetables from pressure cooker; keep warm. Discard lemon., Skim fat from cooking juices. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with beef and vegetables.

Steps:

• 1. Add olive oil to a deep pan and sear the beef shanks on both sides about 5 minutes each side to get a good crust. Transfer to a pressure cooker.
• 2. Deglaze the pan with the wine and scrap up bits. Add the onion and garlic and saute about 3 minutes. Add the broth and pour over meat in cooker.
• 3. Place the rosemary and thyme in a metal tea basket and add to cooker. Throw in the bay leaves. Cover and pressure cook for 45 minutes.
• 4. Remove the meat to a serving plate. Discard the bay leaves and remove the tea basket. Serve sauce over the shanks.
• 5. Tip Sometimes the sauce tastes a bit salty because the flavor intensifies when reduced. Taste and adjust the seasoning to your preference. If too salty add water and cook on stovetop to reduce and thicken.

Steps:

• For the Beef: Preheat oven to 300 degrees F. Heat oil and butter in a large Dutch oven over high heat. Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown. Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper. Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender. Remove the meat to a plate and strain the cooking liquids into a bowl. Clean out the pan and add the strained liquid into the pan. Add the mushrooms and cook over high heat until reduced by 1/3. Return the meat to the pan and cook for 5 minutes to heat through.
• For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil. Remove from heat and let steep for 10 minutes, then remove the garlic. Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat. Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes. Preheat oven to 450 degrees. Place cooked pasta in a buttered medium flameproof baking dish, add the sauce and stir to combine. Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere. Bake for 10 to 15 minutes. Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes. Let stand for 5 minutes. Garnish with chives.

Steps:

• Peel the tomatoes, remove the calyx and cut into quarters. If you prefer, you can drop the tomatoes into boiling water for one minute and then refresh in ice cold water- this makes removing the skins easier.
• Toss the shanks in the flour -I do this in a large plastic bag for a no mess cleanup. Shake off any excess flour. Discard excess flour.
• Heat half of the oil in the cooker (no lid) and brown the shanks, two at a time if necessary. Remove and set aside.
• Add the remaining oil and the onion, carrots and garlic. Fry for 5 minutes, stirring occassionally. Add the tomatoes, oregano, lemon rind, wine and stock. Bring to the boil, stirring well, for a few minutes.
• Return the lamb shanks to the cooker and season well with salt and pepper. Spoon some of the sauce and vegetables over the meat.
• Close and lock the lid. Set cooker to High Pressure and cook for 25 minutes.
• Carefully release pressure from the cooker and check the meat is cooked. The meat should be very tender and almost falling off the bone. Cook a furtehr 5 minutes if required (though I haven't had to do this).
• If you would like the gravy a little thicker- add the remaining flour to the cold water and stir until smooth. Simmer gravy and add the flour paste in slowly until the gravy is thicker.
• Serve with mashed potato and a green veg -- or baked tiny tomatoes as we did. The green or red really adds colour to the plated meal.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
• Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
• Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

Steps:

• Heat a large Dutch oven over medium high heat.
• Season shanks all over with the Bayou Blast (see NOTE) and brown in Dutch oven about 3 to 4 minutes per side (if using a pressure cooker, you can use a large skillet for the next couple of steps); remove to a plate.
• Add onion, celery, carrots, and mushrooms to Dutch oven (or skillet) and cook, stirring occasionally, until vegetables are soft and begin to caramelize, about 10 minutes.
• Add garlic, bay leaves, thyme, and rosemary; cook 2 minutes.
• Add red wine and stir well, scraping the bottom of the pan to loosen any bits that have stuck (if using the pressure cooker, pour everything in the skillet into the pressure cooker at this time).
• Add tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red pepper flakes, salt and pepper; stir well to combine.
• Return shanks, and any accumulated juices, to the Dutch oven or pressure cooker; cover and bring to a boil.
• Lower heat to a simmer and cook for 5 hours in the Dutch oven, stirring occasionally (1 1/2 hours in the pressure cooker).
• Taste and adjust seasonings and serve.
• NOTE: Emeril gives this recipe for his creole Essence: 2 1/2 tablespoons paprika, 2 tablespoons salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon onion powder, 1 tablespoon cayenne pepper, 1 tablespoon dried leaf oregano, 1 tablespoon dried thyme (Bayou Blast lists the following ingredients: salt, paprika, garlic powder, cayenne pepper, ground black pepper, mustard powder, fresh lemon peel, and other spices).