Stew of beef shank

Nothing can beat a good steak, or a slab of fresh sirloin turned once over the hot grille and sliced while the juices are still running pink. A meat eater all my life, I love the variety of textures and flavours of different cuts of beef appropriately prepared. My favourites however are the bony parts - ox tail, ribs, and yes, the most sinewy of all, shanks. Here is the way I learned to cook beef shanks. You need a pressure cooker.

3-4 pieces of grocery-cut shanks (look for the ones that have lines running through)
Cooking oil, 3 tablespoons
Brown sugar, 3 tablespoons
Ginger, big toe sized, crushed or sliced
Tomato, 2 small quartered
Garlic, 3-5 cloves crushed
Onion, large, sliced
Beer, one bottle (or 1-2 cups of red wine)
Hot pepper, piece
Salt, half teaspoon
Black pepper, coarse ground

Heat oil in pressure cooker, add sugar. When sugar just starts to bubble, add meat. Keep heat at medium to high and turn meat slabs until well-browned on all sides.

Beef shank cuts, just browned

Add ginger, tomato, and beer (or wine) and another cup of water. Seal in pressure cooker with weight. When the pressure cooker starts to hiss, continue to cook at medium heat for 20-30 minutes. Turn off heat and allow to cool.


When you can open the cooker, add garlic, onion, salt (to taste) hot pepper and black pepper. If the meat is not yet tender, replace the pressure cover and weight and cook for 15 more minutes.
If the meat is tender, cook at medium heat with cover (no weight) for 10-15 minutes or until onion is soft. If the liquid has dried down, add water and allow to simmer.

Stewed beef shank - the bone is full of flavourful bone marrow!

Add mushrooms, sliced sweet peppers, carrots or young potatoes as you simmer.

Serve with rice or mashed potatoes.