Braised Beef Shank

Braised meats, nothing more tender or tastier, but it takes hours!!!! Sometimes hours you don't have, who has time to braise anything when they get home form work. Braising is a weekend endeavor for the home chef or something you have a chef do for you at your favorite restaurant. Enter the Pressure cooker, this nifty kitchen gadget gives you delicious braised meat in under 30 minutes.

INGREDIENTS

• 1.5 to 3 lbs beef shank
• 1/4 Cup Worcestershire Sauce  
• 1 large onion, halved and sliced
• 2 Bay Leaves
• 2 Carrots Diced 
• 4 cloves garlic, peeled and lightly smashed
• 1/2 cup Port Wine
• Vegetable/ Beef Stock, to cover
• Olive Oil, for searing
• Salt and pepper to taste

DIRECTIONS

1. Season both sides of beef generously with salt and pepper and marinate in Worcestershire sauce for at least 30 minutes before cooking. Overnight is even better. 
2. Heat 2 tablespoons of olive oil in the pressure cooker on high heat. Place Beef shanks in pan and cook for 2-4 minutes per side, or until a deep, rich crust is formed.
3. Toss in onions, garlic and carrots and bay leaves. Pour wine over shank and shake pan vigorously. Add stock until till it just covers the beef. 
4. Reduce heat to medium and put the top of the pressure cooker on. When the pot starts to whistle start the timer for 20 minutes. 
5. At the end of 20 minutes turn the heat off and wait for the pressure to be reduced. 
6. Open the pressure cooker and enjoy your braised beef shank. 

Serve over rice or mashed potatoes for a delicious meal.

If you don't have a pressure cooker follow the directions below. 

1. Season both sides of beef generously with salt and pepper and marinate in Worcestershire sauce for at least 30 minutes before cooking. Overnight is even better. 
2. Heat 2 tablespoons of olive oil in large dutch oven or stock-pot with a tight fitting lid over medium high heat. Place Beef shanks in pot and cook for 2-4 minutes per side, or until a deep, rich crust is formed.
3. Toss in onions, garlic and carrots. Pour wine over shank and shake pan vigorously. Add stock until till it just covers the beef. 
4. Reduce heat to low, cover and simmer for 4 to 5 hours, or until beef is fork-tender. T
5. Open the pressure cooker and enjoy your braised beef shank. 

Feel free to experiment with different herbs and spices, this dish is all about the seasoning, the more seasoning the richer the sauce becomes. Fresh thyme or rosemary can give that added flavoring that is apt to make your mouth water from the fragrant aromas wafting from the pot.