Ingredients

Here are the following ingredients:

• 2 tbsp (30 mL) butter, divided
• 4 slices Beef Centre Cut Shank, each 1 inch (2.5 cm) thick (about 3 lb/1.5 kg)
• 2 tsp (10 mL) salt
• ½ tsp (2 mL) fresh ground black pepper
• 1 onion, finely diced
• 2 carrots, finely diced
• 1 stalk celery, finely diced
• 3 cloves garlic, sliced
• 2 tbsp (30 mL) tomato paste
• ½ cup (125 mL) dry red wine
• 1 cup (250 mL) drained canned diced tomatoes
• ½ cup (125 mL) beef broth
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

Shopping List

Here are the following shopping items to buy:

• Butter
• 4 slices Beef Centre Cut Shank, each 1 inch (2.5 cm) thick (about 3 lb/1.5 kg)
• Salt
• Fresh ground black pepper
• 1 onion
• 2 carrots
• 1 stalk celery
• 3 cloves garlic
• Tomato paste
• Dry red wine
• Canned diced tomatoes
• Beef broth
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

Method

Follow these cooking methods/directions:

1. Preheat electric pressure cooker on the sear/sauté function.

2. Season the beef all over with salt and pepper. Melt 1 tbsp (15 mL) butter in pressure cooker pot. Add beef shanks, in batches, and cook, turning once, for about 5 minutes per side or until browned. Transfer to a plate and repeat with remaining shanks.

3. Add remaining 1 tbsp (15 mL) butter to pot. Add onion, carrots, celery and garlic; cook, stirring, for 3 minutes or until softened. Stir in tomato paste and red wine and simmer for 2 minutes. Stir in tomatoes, beef broth, thyme, rosemary and bay leaves. Nestle the beef shank back into the pot and pour in any accumulated juices.

4. Seal the electric pressure cooker lid and make sure the vent is closed. Set the pressure to HIGH and time for 40 minutes.

5. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any remaining pressure. Carefully lift the meat with the bone from the sauce with a slotted spoon into serving bowls. Discard herb stems and bay leaves from sauce. Spoon sauce over beef.