HOW TO COOK SHANK STEAK RECIPES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.
• Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.
• Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

Steps:

• Clean and pat the shanks dry. Season both sides with salt and pepper. Set cooker to saute-high. Add olive oil. Place the beef shanks in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the shanks and set aside.
• Add onions, carrots, celery and cook for 2-3 minutes or until onions become translucent. Add garlic, sauté ~30 seconds or until fragrant. Pour red wine in the cooker and deglaze the bottom of the cooker for 2 minutes.
• Add the beef broth - stir/mix. Return the beef shanks to the cooker. Place crushed tomatoes on top of the beef shanks. Do not stir.
• Place the lid on. Pressure cook on high for 40 minutes, followed by a natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.
• Gently scrap the crushed tomatoes off the beef. Carefully remove the beef shank from the cooker and set aside. Scoop out and discard grease. Set cooker back to saute-high. Sauté until the liquid reduces to about half. Season with salt and pepper to taste. Press cancel.