This is a delicious meal perfect for a chilly evening- filling and flavorful!
Ingredients:
5 tablespoons olive oil
3 lbs Grass Fed & Finished Beef Shanks
1 tbsp Creole seasoning (Tony Chachere's, or Bayou Blast)
2 onions (finely chopped)
2 celery ribs (finely chopped)
2 large carrots (finely chopped)
1/2 lbs sliced mushrooms
8 minced garlic cloves
3 bay leaves
8 sprigs thyme
2 sprigs rosemary
2.5 red wine
3 tbsp tomato paste
1 can crushed tomatoes
2 c. beef stock
1/4 c. fresh basil
1/4 c. fresh parsley
Instructions:
Season shanks with creole seasoning, let come to room temperature.
Heat olive oil in large cast iron skillet, brown shanks 3 min each side on med heat, then move shanks to pressure cooker.
Add onion, celery, and carrot to skillet cook until soft, about 7 min add mushrooms and cook another 3 min.
Add garlic, bay leaves, thyme, and rosemary, cook 2 min.
Add red wine and stir- scraping the brown bits at bottom and pour into pressure cooker
Add remaining ingredients to pressure cooker, cook on high sealed vent for 1 hr (or slow cooker for 6 hrs)
Season with salt and pepper as desired.
Serve with fresh bread!
