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!
Beef Shank
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!
The Ingredients
- 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!
Don’t forget to follow the blog!
Did you know, GoodAttitudeFood.com has over 150 monthly new visitors, EVERY MONTH, but only 35 people “follow” the blog.
If you like what I do, hit that follow button so you get all the updates when a new post comes out.
What you get – A free weekly workout post. A free weekly recipe in The Food. And it notifies you every time there is a new post. Everything is free! Follow the blog! Did I mention everything is free… cause it is! 🙂
Be the hero or heroine in your story!
You must log in to post a comment.