There’s something magical about tender, juicy meat that falls off the bone with just a touch of your fork. If you’ve ever wondered how to achieve that melt-in-your-mouth perfection without spending hours in the kitchen, pressure cooking shanks is the answer! Whether you’re cooking lamb, beef, or veal shanks, this method delivers rich, flavorful results in a fraction of the time.
Picture this: succulent shanks infused with aromatic herbs, garlic, and a splash of red wine, all simmered to perfection under pressure. The result? A dish that’s hearty, comforting, and perfect for family dinners or special occasions. Plus, pressure cooking locks in all the flavors, making every bite a burst of deliciousness.
Fun fact: Did you know that shanks were once considered a “tough cut” of meat, reserved for slow cooking? Thanks to modern pressure cookers, you can now enjoy this gourmet-worthy dish in under an hour! If you loved our [Slow Cooker Beef Stew](insert link), you’ll adore this recipe for its simplicity and depth of flavor.
Ready to impress your family and friends with a dish that looks like it took all day but only required a fraction of the effort? Let’s dive in!
What Are Shanks?
Ever wondered why shanks are called, well, shanks? It’s not the most glamorous name, but trust me, the flavor is anything but ordinary! Shanks come from the lower leg of an animal (usually lamb, beef, or veal) and are known for their rich, gelatinous texture when cooked low and slow—or in this case, under pressure.
Why are they so special? It’s all about the connective tissue and bone marrow, which break down during cooking to create a luxurious, velvety sauce. As the old saying goes, “The way to a man’s heart is through his stomach,” and shanks are the ultimate way to win over anyone’s heart (or taste buds).
So, whether you’re a seasoned home cook or a beginner looking to try something new, this recipe is your ticket to a restaurant-quality meal. Ready to get started? Let’s cook some shanks!
Why You’ll Love This Pressure Cooker Shanks Recipe
- Fall-Off-The-Bone Tenderness: The pressure cooker works its magic by breaking down tough connective tissues, resulting in meat so tender it practically melts in your mouth.
- Budget-Friendly Gourmet: Shanks are an affordable cut of meat that transforms into a luxurious dish. Skip the expensive restaurant bill and enjoy this gourmet meal at home.
- Flavor Explosion: From aromatic herbs like rosemary and thyme to the rich depth of red wine and garlic, every bite is a symphony of flavors. Plus, the bone marrow adds an extra layer of richness to the sauce.
If you enjoyed our [Braised Short Ribs](insert link), you’ll love how this recipe delivers similar depth of flavor in less time. Trust me, once you try this, you’ll be hooked!
How to Make Pressure Cooker Shanks
Quick Overview
This recipe is all about simplicity and flavor. With just a few steps and under an hour of cooking time, you’ll have a dish that tastes like it simmered all day. The key? Letting the pressure cooker do the heavy lifting while you sit back and enjoy the aroma filling your kitchen.
Key Ingredients for Pressure Cooker Shanks
Here’s what you’ll need:
- 4 lamb, beef, or veal shanks (about 1 lb each)
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine (optional, but highly recommended!)
- 2 cups beef or chicken broth
- 2 tbsp tomato paste
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper to taste
Step-by-Step Instructions
- Season the Shanks: Pat the shanks dry with paper towels and season generously with salt and pepper.
- Sear the Shanks: Set your pressure cooker to “Sauté” mode and heat the olive oil. Sear the shanks on all sides until golden brown (about 3-4 minutes per side). Remove and set aside.
- Sauté the Veggies: In the same pot, add the onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
- Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
- Add Remaining Ingredients: Stir in the broth, tomato paste, rosemary, thyme, and bay leaves. Return the shanks to the pot, ensuring they’re mostly submerged in the liquid.
- Pressure Cook: Secure the lid and set the pressure cooker to “High” for 45 minutes. Allow the pressure to release naturally for 10 minutes, then do a quick release.
- Serve and Enjoy: Remove the shanks and skim any excess fat from the sauce. Serve the shanks with the sauce spooned over the top.
What to Serve With Pressure Cooker Shanks
- Creamy Mashed Potatoes: The perfect vehicle for soaking up that rich sauce.
- Buttered Egg Noodles: A simple yet satisfying side.
- Roasted Vegetables: Try carrots, parsnips, or Brussels sprouts for a pop of color and flavor.
- Crusty Bread: Don’t let a single drop of sauce go to waste!
Top Tips for Perfecting Pressure Cooker Shanks
- Don’t Skip the Sear: Searing the shanks adds depth of flavor and creates a beautiful crust.
- Use Fresh Herbs: They make a world of difference in elevating the dish.
- Adjust Cooking Time: If your shanks are larger, add an extra 10-15 minutes of cooking time.
- Make It Ahead: This dish tastes even better the next day as the flavors continue to meld.
Storing and Reheating Tips
- Refrigerating: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm the shanks in a covered skillet over low heat, adding a splash of broth to keep them moist.
There you have it—a foolproof guide to making pressure cooker shanks that are tender, flavorful, and absolutely irresistible. Whether it’s a cozy family dinner or a special occasion, this recipe is sure to impress. So, what are you waiting for? Grab your pressure cooker and let’s get cooking!
Don’t forget to share your creations with us in the comments below or tag us on social media. Happy cooking! 🍷🍖