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Instant Pot Beef Shanks with Mushrooms and Vegetables Recipe

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4.3 from 4 reviews

  • Author: Sara
  • Total Time: 1 hour 25 minutes
  • Yield: 2 servings

Description

This comforting Instant Pot Beef Shanks recipe delivers tender, flavorful meat infused with aromatic herbs and a richly seasoned broth. Perfect for a hearty meal, the beef shanks are browned then pressure-cooked with red wine, garlic, vegetables, and savory seasonings to create a delicious, melt-in-your-mouth dinner in just over an hour.

Ingredients

Beef Shanks

  • 2 pounds beef shanks
  • 2 Tablespoons olive oil
  • 1 Tablespoon garlic salt (divided)
  • 2 teaspoons black pepper (divided)

Vegetables and Aromatics

  • 2 Tablespoons minced garlic
  • 3/4 cup chopped carrots
  • 1 cup chopped onion
  • 8 ounces sliced mushrooms (baby Bella or white button)
  • 1 sprig fresh rosemary (cut into 4-6 sections)

Seasonings and Sauces

  • 1/2 cup dry red wine
  • 1 Tablespoon onion powder
  • 2 teaspoons smoked paprika
  • 1/4 cup low sodium soy sauce
  • 2 Tablespoons Worcestershire sauce
  • 1 1/2 Tablespoons Better Than Bouillon beef base
  • 3 Tablespoons tomato paste

Liquids

  • 3 cups water (more if needed)

Instructions

  1. Prepare the Instant Pot: Add the olive oil to the Instant Pot and set it to the Sauté function to heat the oil, preparing for browning the beef shanks.
  2. Season the Beef Shanks: Season both sides of the beef shanks with 1/2 Tablespoon garlic salt and 1 teaspoon black pepper to enhance flavor.
  3. Browning the Meat: Place one beef shank at a time into the hot Instant Pot and sauté until each side is browned, about 3-4 minutes per side. Remove browned shanks and set aside.
  4. Sauté Vegetables and Build Flavor: To the same pot, add the red wine, minced garlic, chopped carrots, chopped onion, onion powder, smoked paprika, soy sauce, Worcestershire sauce, beef base, tomato paste, remaining 1/2 Tablespoon garlic salt, and 1 teaspoon black pepper. Stir to combine and develop flavors.
  5. Add Liquid and Return Meat: Pour in 3 cups of water and stir. Return the beef shanks to the pot, nestling them below the liquid. If the shanks are not fully submerged, add more water until they are covered.
  6. Add Herbs and Mushrooms: Place the rosemary sprigs on top along with the sliced mushrooms to infuse the dish with herbal aroma and earthiness.
  7. Pressure Cook: Close the Instant Pot lid and set the vent to the sealed position. Cook on high pressure for 45 minutes to tenderize the meat.
  8. Release Pressure and Serve: After cooking, allow a natural pressure release for 5 minutes, then carefully open the vent to release any remaining pressure. Remove the lid and serve the beef shanks hot with the flavorful broth and vegetables.

Notes

  • Ensure the beef shanks are fully submerged in liquid to prevent burning and to cook evenly.
  • If you do not have Better Than Bouillon beef base, you can substitute with beef broth concentrate or extra Worcestershire sauce.
  • The red wine adds depth of flavor, but you can substitute with beef broth if preferred.
  • Leftovers taste even better the next day as flavors meld; store in an airtight container in the fridge for up to 3 days.
  • This recipe pairs well with mashed potatoes, polenta, or crusty bread to soak up the sauce.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://sarabaking.com/instant-pot-beef-shanks-with-mushrooms-and-vegetables-recipe/