Instant Pot Red Wine and Garlic Beef Shanks
Rosemary Spaghetti Squash
Ingredients
- 2 Tbsp avocado oil
- 3 lb beef shanks, trimmed
- ½ tsp kosher salt
- ½ tsp pepper
- 8 cloves garlic, minced
- 2 onions, chopped
- 2 stalks celery, cut into 1-inch pieces
- 2 carrots, cut into 1-inch pieces
- 1 bay leaf
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 3 Tbsp arrowroot flour
- 1½ cups red wine (or use organic beef bone broth)
- ½ cup organic beef bone broth
- 2 Tbsp balsamic vinegar
Instructions
- Heat oil in a 6-quart Instant Pot on Sauté setting. Sprinkle beef with salt and pepper. Cook beef, in batches, in hot oil 2 to 3 minutes per side or until browned. Remove from pot.
- Sauté garlic, onions, celery, and carrots in pot on Sauté setting 2 to 3 minutes. Add bay leaf, thyme, rosemary, and beef.
- Whisk together flour, wine, broth, and vinegar in a bowl until flour is dissolved; add to pot.
- Close and lock pot lid. Turn steam release to Sealing position. Set cook time on Meat/Stew and Pressure for 20 to 25 minutes or until beef is very tender.
- When timer sounds, turn pot off, and release steam using Natural Release method. Discard bay leaf, rosemary, and thyme before serving. Serve over Rosemary Spaghetti Squash recipe.
Side Dish Ingredients
- 2 spaghetti squash, halved lengthwise
- 2 Tbsp avocado oil
- ½ tsp kosher salt
- ½ tsp pepper
- 1 Tbsp chopped fresh rosemary
Side Dish Instructions
- Preheat oven to 425°F. Scoop out seeds from squash.
- Rub cut sides with oil; sprinkle with salt and pepper. Place squash in a large baking dish. Bake 35 minutes, turning once. Let stand 10 minutes.
- Scrape squash with a fork to remove spaghetti-like strands. Toss squash strands with rosemary in a bowl.
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