Hello, my friends! I am excited to bring another special mid-week edition of The Food. This is an experiment with some stuff I had sitting around in the kitchen.
Today’s recipe is loosely inspired by an Osso Bucco recipe. Osso Bucco is usually veal. I definitely don’t have veal. One recipe I looked at replaced veal with a shank cut like I am using.
Osso Bucco is also served with a gremolata. I don’t have any lemon or parsley to make that today.
Pretty sure I need to try making it though.
*Alexa, add lemon and parsley to my shopping list!
Today I am cooking a beef shank. Beef shank is one of my favorite cuts of beef for two reasons.
One is because it is cheap.
Two is the bone marrow!
I usually have two or three of these sitting in my freezer.
*Alexa, add beef shank to my shopping list.
Beef Shank is really good in the Instant Pot. It’s also amazing in a slow cooker. If you don’t have either, get one of those foil pans at the grocery store and braise them in the oven. Low and slow, give them some time.
I have not tried to smoke a beef shank before. We might have to try one in a smoker sometime!
*Alexa remind me to cook a beef shank in a smoker!
This cut of beef works great for tacos, stews, and pasta with any sauce. I cook it about the same way I would cook an oxtail or any other cheap cut of meat. Usually, the beef shank is an over-looked cut because people don’t cook it right. You have to braise it or slow cook it, or pressure cook it. When cooked right, the beef shank is AMAZING!
Today, I am making it with a mirepoix, carrots, and potatoes… and cooking it with a BEER for some flavor. Cooking it in the pressure cooker to save time. I am writing this post as it cooks. I am finishing an all-day fast, I am HUNGRY! Can’t wait to eat this!
- 1lbs of Beef Shank with marrow
- 1cup of celery – I literally had some chopped celery in my freezer that I used for this.
- 1cup of chopped carrots
- 1 chopped onion
- 1 packet of onion soup mix
- a cube of beef bouillon
- 1/2 a can of beer – I used an Avalanche Amber Ale from Breckinridge Brewery. I bought a sampler pack. Pretty good beer. Should taste good in this recipe!
- 1 tablespoon of chopped garlic
- about 1 tablespoon of cayenne pepper powder (optional)
- 1/2 tablespoon of garlic powder
- Rosemary – I didn’t have any fresh so I used some dry rosemary that I have. About 1/2 a tablespoon or so. If you have fresh, toss a couple of sprigs in there!
- I use garlic salt and pepper to season the meat before searing it.
- A handful of “mini-potatoes”
- A handful of carrots
The Cooking Directions
- Season the beef. I used garlic salt and black pepper.
- Chop the Veg.
- Chop the onion, carrots, celery, and tomato.
- Sear the beef.
- Turn the Instant Pot on to the saute high setting for 20 minutes.
- When hot, add about 1 tablespoon of oil.
- Sear the beef for about two minutes on each side.
- Set the beef aside.
- Deglaze the pot with half a can of beer. Add the spices. Then add the veg. Simmer for a good 15 minutes. Stir occasionally.
- Return the beef shank to the pot. Just set it right on top. Pressure cook on high for 20 minutes. *Make sure the vent is “sealed”. *Make sure to properly vent your Instant Pot when cooking is finished!
- Add the potatoes and carrots. Cook for eight minutes on the high-pressure cook setting. *Seal. *Vent.
- Plate and eat!
Thank you so much for reading! I hope you enjoyed this special mid-week edition of The Food.
I would love to hear what you think about this recipe. Leave us a comment. Make sure to check out the YouTube video!
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