Pressure Cooker Braised Beef Shanks – Tony’s Kitchen

I recently discovered a foolproof way to achieve tender and flavorful beef shanks in just a fraction of the time it would take using traditional braising methods. By utilizing the wonders of a pressure cooker, I was able to transform tough and sinewy beef shanks into succulent and melt-in-your-mouth goodness. Join me in Tony’s Kitchen as I share my step-by-step recipe for Pressure Cooker Braised Beef Shanks, guaranteed to impress your taste buds and save you hours in the kitchen. So put on your apron, gather your ingredients, and get ready to tantalize your senses with this mouthwatering dish.

Pressure Cooker Braised Beef Shanks – Tony’s Kitchen

Hello, everyone! Today, I want to share my recipe for Pressure Cooker Braised Beef Shanks. If you’re looking to create a flavorful and tender beef dish that is sure to impress your family and friends, then you’re in the right place. This recipe combines succulent beef shanks with aromatic vegetables and a rich sauce. With the help of a pressure cooker, you’ll have a delicious meal on the table in no time. So, let’s get started!


To make this mouthwatering dish, you’ll need the following ingredients:

  • Beef Shanks: The star of the show! Choose shanks that are well-marbled, as this will ensure a tender and flavorful end result.
  • Onion: Adds a sweet and savory undertone to the dish.
  • Garlic: Adds a delightful aroma and depth of flavor.
  • Carrots: Adds a subtle sweetness and vibrant color to the dish.
  • Celery: Provides a slight bitterness and crunch to balance the flavors.
  • Red Wine: Adds richness and complexity to the dish.
  • Beef Broth: Forms the base of the flavorful braising liquid.
  • Tomato Paste: Gives the dish a rich and tangy taste.
  • Bay Leaves: Infuses the dish with a hint of herbal freshness.
  • Fresh Thyme: Provides a delicate earthiness to the dish.
  • Salt and Pepper: To season the meat and vegetables.


Before we begin cooking, some preparation is needed to ensure everything goes smoothly. Don’t worry, it’s nothing too complicated!

Trimming the Beef Shanks

Start by trimming any excess fat from the beef shanks. This will prevent them from becoming too greasy during the cooking process and allow the flavors of the dish to shine through.

Chopping the Vegetables

Next, chop the onion, garlic, carrots, and celery into roughly equal-sized pieces. This will help ensure even cooking and a balanced flavor.

Searing the Beef Shanks

Heat your pressure cooker on the sauté function and add a drizzle of oil. Once hot, sear the beef shanks on all sides until nicely browned. This step adds depth and texture to the final dish.

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Sauteing the Vegetables

Remove the seared beef shanks from the pressure cooker and set them aside. In the same pot, sauté the chopped onion, garlic, carrots, and celery until they start to soften and become fragrant. This will enhance the natural sweetness and aromas of the vegetables.

Deglazing the Pot

Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This process, known as deglazing, is crucial for capturing and infusing the flavors into the braising liquid.

Adding the Remaining Ingredients

Return the seared beef shanks to the pressure cooker and add the beef broth, tomato paste, bay leaves, fresh thyme, salt, and pepper. These ingredients will further enhance the flavors and create a rich and flavorful sauce.

Cooking Time

Now that our preparation is complete, it’s time to cook the beef shanks to tender perfection. The cooking time will largely depend on your pressure cooker and the size of your beef shanks.

High Pressure Method

To achieve tender beef shanks in a fraction of the time, set your pressure cooker to high pressure and cook the shanks for approximately 40-45 minutes. The high pressure will break down the tough connective tissue in the meat, resulting in a melt-in-your-mouth texture.

Low Pressure Method

If you prefer a more delicate texture, opt for the low pressure method. Cook the beef shanks for about 60-75 minutes on low pressure. The longer cooking time at a lower pressure will result in meat that is tender and falls off the bone.

Adjusting Cooking Time for Shank Size

It’s important to note that the cooking time may vary depending on the size and thickness of your beef shanks. Larger shanks will require more time to cook, while smaller ones may need a shorter cooking time. Keep an eye on your pressure cooker and adjust the cooking time accordingly to achieve the desired texture.

Pressure Release

Once the cooking time is complete, it’s time to release the pressure from the cooker. There are two methods to consider:

Natural Release

Allowing the pressure to release naturally means letting the pressure cooker sit untouched for a certain period of time until the pressure drops on its own. This allows the flavors to further develop and the meat to continue cooking in residual heat. However, keep in mind that this method will result in a longer overall cooking time.

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Quick Release

If you’re short on time or can’t wait to dig in, you can opt for a quick release. Carefully turn the pressure release valve to release the steam and pressure from the cooker. Be sure to use a long-handled utensil, such as tongs, to avoid any burns from the escaping steam. Keep in mind that this rapid pressure release can affect the final texture of the meat, so be mindful of that.

Serving Suggestions

Now that our beef shanks are beautifully cooked, it’s time to think about how we can enhance the dish with some delicious sides and garnishes.


Serve your braised beef shanks with mashed potatoes, creamy polenta, or buttery egg noodles. These hearty starches will soak up the flavorful sauce and create a satisfying and comforting meal.

Garnish Options

For added freshness and visual appeal, consider garnishing your dish with a sprinkle of freshly chopped parsley or a drizzle of vibrant green extra-virgin olive oil. These simple additions will bring a pop of color and a touch of brightness to your plate.

Tips for Tender Beef Shanks

To ensure your braised beef shanks are incredibly tender and bursting with flavor, consider these helpful tips:

Choosing the Right Cut

When shopping for beef shanks, choose cuts that are well-marbled and have a good amount of connective tissue. This will result in a dish that is rich and succulent once cooked.

Marinating the Shanks

For an extra burst of flavor, marinate the beef shanks in a mixture of red wine, garlic, herbs, and spices prior to cooking. This step will infuse the meat with additional depth and complexity.

Cooking with Acidic Ingredients

If you prefer a brighter flavor profile, consider adding a splash of acidity to the braising liquid. A squeeze of lemon juice or a splash of vinegar will help cut through the richness and balance the flavors of the dish.

Using the Trivet

To prevent the beef shanks from sticking to the bottom of the pressure cooker during the cooking process, place a trivet or a steamer rack at the bottom of the pot. This will elevate the meat and ensure even cooking.

Resting and Sealing

After cooking, allow the beef shanks to rest in the pressure cooker for a few minutes before serving. This will allow the flavors to meld together and the meat to become even more tender. If desired, you can also seal the pressure cooker and let the dish sit for an additional 10-15 minutes before serving for an even more flavorful result.

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If you’re feeling adventurous and want to switch up the flavor profile, here are a few variations to consider:

Asian-Inspired Braised Beef Shanks

Add soy sauce, ginger, star anise, and a splash of rice vinegar to create an Asian-inspired twist on this classic dish. Serve it alongside steamed jasmine rice and garnish with fresh cilantro and a sprinkle of sesame seeds.

Spicy Mexican Beef Shanks

Kick up the heat by adding diced green chilies, chipotle peppers in adobo sauce, and a sprinkle of smoked paprika. Serve the spicy beef shanks with warm tortillas, avocado salsa, and a dollop of sour cream for a tantalizing Mexican feast.

Italian-Style Braised Beef Shanks

Infuse your beef shanks with classic Italian flavors by adding diced tomatoes, red wine vinegar, rosemary, and a pinch of red pepper flakes. Serve the dish over creamy polenta or a bed of al dente pasta for a comforting Italian meal.

Mediterranean-Inspired Braised Beef Shanks

Transport your taste buds to the Mediterranean with a combination of lemon zest, oregano, sun-dried tomatoes, and Kalamata olives. Serve the tender beef shanks alongside roasted potatoes or a bright and refreshing Greek salad.


If you happen to have any leftovers (which would be surprising!), here are some storage tips:

Refrigerating Leftovers

Transfer the leftovers into an airtight container and refrigerate them within two hours of cooking. Properly stored, the braised beef shanks will last for up to three days in the refrigerator.

Freezing for Future Use

If you want to enjoy this delicious dish on another day, you can freeze the leftovers for up to three months. Allow the beef shanks to cool completely before transferring them to a freezer-safe container or freezer bags. Be sure to label the container with the date and contents for easy identification.


Congratulations! You’ve mastered the art of making Pressure Cooker Braised Beef Shanks. This versatile and flavorful dish is perfect for both busy weeknight dinners and special occasions. With a few simple steps and the help of a pressure cooker, you can create tender and succulent beef shanks that will impress your taste buds and leave your guests asking for seconds. So gather your ingredients and let’s get cooking! Bon appétit!

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