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Trim fat off outsides of beef shanks and season with 3t of kosher salt and fresh ground black pepper.
Set to "sear" and add vegetable oil.
Place half the shanks in and sear for 3 minutes per side until well browned.
Remove shanks and place in a bowl. Add the second half of shanks and repeat, including removing to bowl.
Remove (pour or ladle out) all but 1T of the oil and fat in the cooker.
Add onions, celery, carrot, garlic, tomato paste, and thyme to cooker.
Sprinkle with ½t of kosher salt and sauté until onions are soft, about 5 minutes.
Add chicken stock and wine to deglaze bottom of cooker, loosening any browned bits.
Return beef and any liquid back to pressure cooker and pour tomatoes on top.
Close lid and lock. Set to "meat/stew" and adjust for 30 minutes.
In a small bowl, add minced garlic, lemon zest, and parsley leaves to make gremolata. Combine well.
When beef shanks are done, natural release for 15 minutes.
Afterward, quick release until all pressure is released.
Open and remove beef from cooker and transfer to plate. Cover with foil and let rest.
Pour (or ladle out) liquid sauce from pressure cooker into a glass fat separator. Let liquid rest for about 10 minutes to allow for fat to surface.
When fat rises, pour remaining separated liquid into a gravy boat.
To serve, plate one shank, pour some sauce over the top, and sprinkle gremolata on top.