They feel so good in my mouth. And that stuff that comes out of the bone? Luxurious! But you have to show restraint, else you'll be needing to allot more bathroom time.
And I put this in the cooking channel, suckers...
The last couple of years, I've been buying beef in bulk, and with my first purchase, I saw they included beef shanks. I admit I was a little disappointed, because to look at them, you might wonder what the heck you'll do with them. Almost like they decided to put them in your box, instead of the trash.
I'm here to tell you that it has quickly become my favorite instant pot dishes. Even better than chuck roast!
I made some yesterday, before going hunting. Four large shanks, rubbed with olive oil, and showered with salt and pepper. Seared on both sides, then tossed back in the pot with a cup of beef broth, three large sweet onions (large chunks), four yellow potatoes (large chunks), half a bag of baby carrots (orphaned), a can of cream of onion soup, salt, pepper, oregano, and set to 50 minutes of pressure cooking.
Damn.
There is so much connective tissue and marrow in those shanks, the mixture comes out so velvety, that it can probably make you sick, if you don't back away soon enough.
If you see these in the meat section, maybe give them a try.
I am a fan.
And I put this in the cooking channel, suckers...
The last couple of years, I've been buying beef in bulk, and with my first purchase, I saw they included beef shanks. I admit I was a little disappointed, because to look at them, you might wonder what the heck you'll do with them. Almost like they decided to put them in your box, instead of the trash.
I'm here to tell you that it has quickly become my favorite instant pot dishes. Even better than chuck roast!
I made some yesterday, before going hunting. Four large shanks, rubbed with olive oil, and showered with salt and pepper. Seared on both sides, then tossed back in the pot with a cup of beef broth, three large sweet onions (large chunks), four yellow potatoes (large chunks), half a bag of baby carrots (orphaned), a can of cream of onion soup, salt, pepper, oregano, and set to 50 minutes of pressure cooking.
Damn.
There is so much connective tissue and marrow in those shanks, the mixture comes out so velvety, that it can probably make you sick, if you don't back away soon enough.
If you see these in the meat section, maybe give them a try.
I am a fan.
