Pressure Cooker Bone-In Shank Recipe is the ultimate way to transform a tough cut of meat into a fall-off-the-bone, richly flavored main course. If there’s one dish that makes me pause mid-bite just to savor the moment, it’s this one. Rich, hearty, and melt-in-your-mouth tender, bone-in shank is a soul-soothing experience—especially when made quickly and efficiently in a pressure cooker. This method is a game changer for home cooks looking to create gourmet-level comfort food in a fraction of the time.
Whether you’re new to pressure cooking or just looking for a foolproof bone-in shank recipe, this guide will walk you through everything—step-by-step.
Why Bone-In Shank Deserves a Spot on Your Table
Let’s talk about the star of the show: the shank. This cut comes from the leg, packed with connective tissue and bone marrow. On its own, it’s a tough guy. But when cooked properly—especially under pressure—it becomes fork-tender and incredibly flavorful. The marrow inside the bone adds a luxurious mouthfeel to sauces, and the collagen? It turns into that silky, glossy finish chefs dream of.
🍖 Fun fact: Bone-in cuts don’t just taste better—they’re also more nutritious, thanks to the minerals and collagen extracted during cooking.
The Secret Weapon: Pressure Cooker
Now, why the pressure cooker? Here’s why I’m obsessed:
- Time-saving: What normally takes 4–6 hours of braising, you can whip up in 45–60 minutes.
- Flavor-rich: The sealed environment intensifies every herb, spice, and drop of broth.
- Juicier meat: No moisture escapes. Everything stays inside, creating maximum tenderness.
- Less mess, less fuss: Set it, forget it, and let the magic happen.
Let’s Talk Ingredients: What You’ll Need
You don’t need a million ingredients—just quality ones:
The Meat
- 2 bone-in shanks (beef, lamb – your choice)
Aromatics & Add-ins
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 tbsp tomato paste
- Herbs: thyme, rosemary, bay leaves
- 1 cup red wine (or broth)
- 2 cups beef or lamb broth
- Salt & pepper to taste
- Olive oil for searing
💡 Tip: Choose a shank with a nice thick bone and plenty of marbling. That extra fat brings out deeper flavor and makes the meat melt-in-your-mouth tender.
How to Make Bone-In Shank in a Pressure Cooker (Step-by-Step Guide)
This is where the real transformation happens. Whether you’re using beef, lamb or veal, the pressure cooker can take a tough, collagen-rich bone-in shank and turn it into a fall-apart tender main dish. Below is a comprehensive breakdown to help you cook bone-in shank with confidence and delicious results.
Step 1: Gather Your Ingredients
Start by assembling your ingredients. Using quality components here makes all the difference in the flavor and texture of your final dish.
For the meat and base:
- 2 bone-in shanks (beef, lamb)
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 tablespoon tomato paste
- 1 cup of dry wine — go with red if you’re cooking beef or lamb, and white if you’re working with veal.
- 2 cups beef or vegetable broth
Herbs and seasonings:
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Olive oil for searing
Optional flavor enhancers: balsamic vinegar, a pinch of sugar, Worcestershire sauce, leeks or mushrooms
Step 2: Prepare the Shank
Pat the shanks dry with paper towels. This part really matters—it helps you get that beautiful, flavorful sear on the meat. Generously season all sides with salt and pepper. If you have time, let the shanks sit at room temperature for 20 to 30 minutes before searing. This makes sure the meat cooks evenly and stays nice and juicy.
Step 3: Sear the Meat
Set your pressure cooker to the sauté setting. If you’re using a stovetop pressure cooker, heat it over medium-high heat.
- Add 1 to 2 tablespoons of olive oil.
- Place the shanks in the pot and brown them on all sides. This process should take about 3 to 4 minutes per side.
- Once the shanks are nicely browned, move them to a plate and keep them aside for now.
Browning adds essential depth of flavor to the dish. Avoid overcrowding the pot; if necessary, brown in batches.
Step 4: Sauté the Aromatics
After removing the shanks, use the residual oil and browned bits to sauté your aromatics.
- Toss the onion, garlic, carrots, and celery into the pot—time to build that flavor base.
- Cook for about 5 to 6 minutes, stirring occasionally, until the vegetables are soft and lightly golden.
- Stir in the tomato paste and cook for 1 to 2 minutes to enhance its sweetness and reduce acidity.
If using additional ingredients like leeks or mushrooms, add them at this stage for a more robust flavor base.
Step 5: Deglaze the Pot
Pour in the wine and stir to scrape up the browned bits from the bottom of the pot. Let the wine simmer for 2 to 3 minutes to reduce slightly and concentrate its flavor. Deglazing is an important step—it lifts all the caramelized flavors and prevents a burn warning in electric models like the Instant Pot.
Step 6: Return the Shanks and Add Liquid
- Nestle the browned shanks back into the pot, placing them over the sautéed vegetables.
- Pour in the broth until the shanks are halfway submerged.
- Add the rosemary, thyme, and bay leaves.
Be careful not to overfill the pot with liquid. You want enough moisture to create steam and develop a sauce, but not so much that it dilutes the flavors.
Step 7: Pressure Cook
Lock the lid in place on your pressure cooker and make sure the valve is set to “sealing.” Then hit the manual or pressure cook button, set it to high pressure, and cook for:
- Beef shanks: 50 to 60 minutes
- Lamb shanks: 40 to 45 minutes
Once cooking time is complete, allow the pressure to release naturally for at least 10 to 15 minutes. This gentle release process helps keep the meat tender and juicy.
Step 8: Reduce and Adjust the Sauce
Once the pressure has fully released, gently open the lid—watch out for the steam! Remove the shanks and set them aside, tenting them with foil to keep warm.
Turn the sauté function back on and let the remaining liquid simmer uncovered for about 5 to 10 minutes. This concentrates the sauce and thickens it slightly. If you prefer a smoother texture, you can use an immersion blender or strain the sauce.
Taste and adjust for seasoning. Depending on your preferences, you may want to add a splash of vinegar for acidity, a pinch of sugar to balance, or a little more salt and pepper.
Step 9: Plate and Serve
Set the shank on a serving plate or nestle it into a shallow bowl—whatever feels right for your presentation. Spoon the rich sauce over the meat. This dish goes perfectly with something cozy on the side—think mashed potatoes, creamy polenta, buttered noodles, or even a rich risotto. Garnish with fresh herbs like chopped parsley or thyme for added color and freshness.
This entire method delivers a gourmet-style meal with minimal fuss and maximum flavor. With a little planning and the right steps, bone-in shank from the pressure cooker can become your new go-to comfort food or dinner party centerpiece.
Would you like the entire article assembled into a downloadable format, or should I continue building out more blog-style sections like food pairings, wine matches, and leftover uses?
Global Flavor Inspirations: Go Beyond the Classic
This recipe is a blank canvas for global flavors. Try one of these mouthwatering ideas:
🇮🇹 Italian Osso Buco
Add tomato, white wine, and rosemary. Top with gremolata (parsley, garlic, lemon zest). Serve over risotto.
🇲🇦 Spicy Lamb Tagine
Add cumin, coriander, cinnamon, and chickpeas. Garnish with cilantro and preserved lemon.
🇨🇳 Soy-Braised Asian Shank
Use soy sauce, ginger, star anise, and rice vinegar. Serve with jasmine rice and steamed bok choy.
🇫🇷 Red Wine Beef Shank
Sear in butter, then cook with shallots, mushrooms, and thyme. Perfect with mashed potatoes or crusty bread.
What to Serve with Bone-In Shank
The shank is rich, so pair it with something starchy or fresh:
- 🥔 Mashed potatoes
- 🍚 Buttered noodles or rice
- 🥖 Crusty bread
- 🥬 Roasted or sautéed greens
- 🍋 Lemon-dressed arugula
Storing & Reheating Tips
This dish is even better the next day!
Storage
- Fridge: Up to 4 days
- Freezer: Up to 3 months
Reheating
- Stovetop: Add a splash of broth and simmer gently
- Microwave: 30-second intervals, covered
Reader FAQs
Q: Can I skip searing the meat?
You can, but searing adds so much flavor. Totally worth the extra step.
Q: What if I don’t have wine?
No worries—just pour in a bit more broth and toss in a splash of balsamic vinegar to give it that touch of acidity.
Q: Can I use frozen shank?
Yes! Simply tack on another 10 to 15 minutes to the cooking time—easy fix!
Final Thoughts: Cozy Comfort in Less Than an Hour
There’s something magical about bone-in shank—the way it falls apart with a gentle nudge, the richness of the broth, the comfort it brings on a chilly evening. Thanks to your pressure cooker, you don’t need to spend half the day in the kitchen to enjoy it.
Try this Pressure Cooker Bone-In Shank Recipe the next time you want to impress guests or just treat yourself to something hearty and delicious. One bite is all it takes to see why this timeless dish keeps winning hearts—it’s pure comfort and flavor in every forkful.