Shank is my favourite beef cut for winter meals. Meat that’s absolutely bursting with flavour surrounding a gorgeous marrow bone – what could be better? But you can’t just toss a couple shanks on the bbq and expect excellent results – this cut requires slow cooking to break down those walking muscles and produce the perfect shredded-beef texture.
This recipe is dead-simple and yields amazing results. I love using my instant pot for slow-cooking cuts like this, but you could also use a slow-cooker or any pot with a tight-fitting lid on your stovetop. Try it out and let me know how you like it!
2 packs beef shank (short ribs also work well)
4 large carrots – cut in thick slices
2 large onions – cut in thick slices
5 large cloves of garlic – coarsely diced
2-inch piece of ginger – coarsely diced
Dried or fresh hot Peppers to taste
2 tablespoons of Spray Creek homestead lard (or any high-temp cooking oil)
Soy Sauce (or Braggs)
Seasoned Rice Vinegar
Apple Cider Vinegar
2 green onions for garnish – thinly sliced
- Salt the meat and allow them to come to room temperature on your counter top.
- Coat the bottom of your instant pot in lard or oil and brown the shanks using the ‘saute’ setting (you can also do this in a pan on the stove top). Depending on the size of your pot you may need to do this in a few batches.
- Once the meat is all browned, deglaze the pot with a few tablespoons of apple cider vinegar (or white wine). Once you’ve released any bits stuck to the bottom of the pot switch to the ‘slow cook’ setting.
- Put the meat back in the pot (if you removed it to deglaze), and add in all the veggies.
- Add just enough soy sauce & seasoned rice vinegar to cover the bottom of the pot in 1-2 cm. of liquid. This might not seem like enough, but the meat will produce lots more of it’s own stock as you cook it. Give a few shakes of white pepper.
- Slow cook until the meat is falling off the bone (about 6 hours). If possible, stir every hour or so to coat everything in the juice.
- Scoop out the marrow from the bone and enjoy yourself – you did the cooking – you deserve it!
- Shred the meat, remove the bones, and serve over rice or noodles alongside your favorite green. Garnish with green onion.