Beef Stew; With Crosscut Shanks
November 25, 2020 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6-8
Ingredients
- (3-4 lbs) Scottish Highlander Cross Cut Shanks with Beef
- (1) Head of Garlic
- (4 cups) Water
- Rosemary - Optional
- Thyme - optional
- Vegetables - carrots, parsnips, turnips, onions - whatever is available
- (3-4) Potatoes
Directions
Peel the garlic, break off the cloves and remove the dry “skin”
Pressure Cooker
No need to thaw
Put the whole cross-cut shanks in a pressure cooker or crock-pot
Add water
Add spices and the garlic cloves and one sliced potato for thickening
Pressure cook in the InstantPot or Pressure cooker for an hour (if the shanks are frozen, cook for 2 hours)
Crock Pot
Thaw the shanks
Put the whole cross-cut shanks in a pressure cooker or crock-pot
Add water
Add spices and the garlic cloves and one sliced potato for thickening
Cook for 6 hours
While the shanks are cooking, peel and slice the vegetables (never peal
carrots – just scrub and slice).
Remove the shanks from heat and use a strainer to remove the bones. Be sure to scrape out any marrow still in the bones. Leave the marrow in the broth. Stir to break up the beef chunks.
Add vegetables and, if you’d like to thicken the stew, one sliced potato.
Pressure cook for an additional 5 minutes or cook in the crock pot until the vegetables are tender.
