These braised beef shanks are rich in flavor and can either be slow cooked or pressure cooked depending on how much time you have on hand. They were originally enjoyed by the Italians but have been loved by everyone who tastes them. Best served with some ugali or mashed potatoes or over some Stir Fried Vegetable Brown Rice.
Some ingredients can be swapped depending on what one has on hand and others can be added. Fresh herbs such as rosemary, thyme and bay leaf are not a must but add more depth of flavour. Oregano is another herb that can be used as well. The braising by the wine or vinegar is definitely a must for depth of flavour. Incase you are hesitant with using alcohol, you can swap the wine with wine vinegar in equal amounts.
Incase you don’t have a pressure cooker or better yet have time, you can slow cook on the stove top or in the oven for about one and a half hours or until the meat is tender to your liking. Just make it your own and enjoy!
Preparation & cooking:
Start by preparing all your ingredients, mince the garlic, ginger and turmeric, dice the carrots and onions, chop the cilantro (dania) stems & leaves and puree or grate the tomatoes.
Dust the beef shanks with the all purpose flour on both sides.
On a large skillet or pan heat the cooking oil or melt the butter. Place the beef shanks to brown them on both sides then set them aside.
On the same pan, add in the diced onions and allow to cook till translucent.
Add in the minced ginger, garlic and turmeric and the chopped cilantro (dania) stems. Mix them and allow to cook till fragrant.
Add in the diced carrots and the white wine vinegar . Allow to cook for about 3 minutes for flavour to start developing and remember to season with sea salt and black pepper. Incase you are using any spices, this is the time for you to add them.
Mix in the pureed or grated tomatoes and allow to cook as well for about 2 minutes.
Transfer everything to a pressure cooker then add in the beef shanks, the beef stock and the rosemary, thyme and bay leaf. Cover and allow to pressure cook for about 35-40 minutes.
Once cooked and the pressure has released, discard the rosemary, thyme stem and bay leaf then garnish with the chopped cilantro (dania) leaves and serve with some ugali or mashed potatoes or brown rice or any other carb of your choice and some veggies on the side.
Pressure Cooked Beef Shanks (Osso Bucco)
Ingredients
- 5 pieces beef shanks
- ¼ cup all purpose flour
- ¼ cup cooking oil or butter
- 1 large onion, diced
- 5 cloves garlic, minced
- 1 tsp ginger, minced
- 1 tsp turmeric, minced
- 1 bunch cilantro (dania), stems & leaves chopped separately
- 1 cup carrot, diced
- 1 cup white wine or white wine vinegar*
- 3 tomatoes, grated or pureed
- 3 cups beef stock or water
- Sea salt & black pepper to taste
- 1 sprig fresh rosemary (optional)
- 1 sprig fresh thyme (optional)
- 1 bay leaf (optional)
Instructions
- Start by preparing all your ingredients, mince the garlic, ginger and turmeric, dice the carrots and onions, chop the cilantro (dania) stems & leaves and puree or grate the tomatoes.
- Dust the beef shanks with the all purpose flour on both sides.
- On a large skillet or pan heat the cooking oil or melt the butter. Place the beef shanks to brown them on both sides then set them aside.
- On the same pan, add in the diced onions and allow to cook till translucent.
- Add in the minced ginger, garlic and turmeric and the chopped cilantro (dania) stems. Mix them and allow to cook till fragrant.
- Add in the diced carrots and the white wine vinegar . Allow to cook for about 3 minutes for flavour to start developing and remember to season with sea salt and black pepper. Incase you are using any spices, this is the time for you to add them.
- Mix in the pureed or grated tomatoes and allow to cook as well for about 2 minutes.
- Transfer everything to a pressure cooker then add in the beef shanks, the beef stock and the rosemary, thyme and bay leaf. Cover and allow to pressure cook for about 35-40 minutes.
- Once cooked and the pressure has released, discard the rosemary, thyme stem and bay leaf then garnish with the chopped cilantro (dania) leaves and serve with some ugali, mashed potatoes or Stir Fried Vegetable Brown Rice or any other carb of your choice and some veggies on the side.
