Instant Pot Beef Shanks

Tender and savory, this instant pot beef shanks recipe is elevated with a rich wine-based gravy and complemented with fresh herbs, seasonings, and veggies.

Why this recipe works

Instant pot beef shanks transform the game when it comes to cooking this particular hunk of beef. With it being a rather tough cut, you’re typically looking at taking the low-and-slow route of cooking, such as braising them. However, a pressure cooker can do the job for you in half the time it would take which is ideal when you’re short on time, or really, if you just love your instant pot the way I do.

You still get that ultra-tender, fall-off-the-bone result with the instant pot while also saving yourself quite a bit of time in the process.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – Beef shanks are rich in bone marrow and collagen, both of which contribute a huge boost in flavor after being cooked.

WINE – Dry red wine brings out the flavor even further, but it also helps tenderize the beef. Pinot Noir, Cabernet Sauvignon, or Zinfandel are all great choices.

VEGETABLES – We used carrots, onions, mushrooms, and garlic but you’re welcome to incorporate or substitute with other veggies.

ADDITIONS – Other flavor-forward additions in this recipe include soy sauce and Worcestershire sauce. We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, and is easily reconstituted with water. You can certainly use broth or stock instead.

How to Make Instant Pot Beef Shanks

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add 2 tablespoons of the olive oil to the Instant Pot and turn it on to the Saute function.
2. Season beef shanks on both sides using 1/2 Tablespoon garlic salt and 1 teaspoon black pepper.
3. Add one shank at a time to the pot and saute until browned on both sides. Remove from Instant Pot and set aside.
4. To the Instant Pot add red wine, garlic, carrots, onions, onion powder, smoked paprika, soy sauce, Worcestershire sauce, beef base, tomato paste, and the remaining 1/2 Tablespoon garlic salt, and 1 teaspoon black pepper.
5. Add 3 cups water and stir. Return shanks to the pot, nestling them below the liquid. If not submerged, add more water until covered.
6. Top with rosemary sprigs and sliced mushrooms.
7. Close the lid and turn the vent to the closed position. Cook on high pressure for 45 minutes. Do a 5-minute natural release, then open vent to release any remaining pressure.

Frequently Asked Questions & Expert Tips

Store any cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.

Yes, I would recommend hopping over to our braised beef shanks recipe to see how.

This particular gravy has a consistency of au jus, rather than a thick gravy. You can easily thicken the gravy by removing everything but the liquid in the instant pot. Add a couple of teaspoons of cornstarch to the liquid and whisk it in. Cook on the Sauté function until thickened. This method can also be done in a saucepan on the stovetop. Use as much or as little of the liquid as desired.

Serving Suggestions

Serve your instant pot beef shanks over a bed of creamy risotto, polenta, rice, or mashed potatoes. Pair with a crisp dinner salad on the side and enjoy!

More Beef Recipes

• Braised Beef
• Beef Bourguignon
• Beef Tips and Gravy
• Instant Pot Beef Stew

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