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Pressure-Cooker Wine-Braised Beef Shanks

I adapted this from a slow-cooker recipe to one that takes about 2 hours start to finish, using a pressure cooker. Served over egg noodles or rice, it reminds me of Grandma's house. —Helen Nelander, Boulder Creek, California
  • Total Time
    Prep: 30 min. Cook: 40 min. + releasing
  • Makes
    6 servings

Ingredients

  • 3 beef shanks (14 ounces each)
  • 1 teaspoon salt
  • 1 teaspoon canola oil
  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 medium green pepper, chopped
  • 1 cup dry red wine or beef broth
  • 1 cup beef broth
  • 1 lemon slice
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions

  • Sprinkle beef with salt. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Press cancel. Return all to pressure cooker. Add onion, carrot, green pepper, wine, broth and lemon.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel. Remove meat and vegetables from pressure cooker; keep warm. Discard lemon.
  • Skim fat from cooking juices. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with beef and vegetables.
Nutrition Facts
3 ounces cooked beef with 1/2 cup sauce: 172 calories, 5g fat (2g saturated fat), 51mg cholesterol, 592mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat.

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