Recipe: Instant Pot Garlic-Herb Beef Shanks

by JJ Virgin on December 21, 2016

This is the perfect healthy meal to prepare when you want to feast like royalty, but don’t have the time (or the help!) to cook. Beef shanks are often overlooked, but these gems are inexpensive, flavorful, and fall-off-the-bone delicious. 

The recipe directions below are for an Instant Pot®. I love this timesaving little gadget and use it often! It’s a multi-tasking pressure cooker that also lets you saute and fry, so it cuts down on prep time and dishes.

If you prefer to use your slow cooker here, you’ll need to start on the stovetop, then move on to your Crockpot. It’s a more time-consuming process, but it’s certainly not hard.

Start by simply browning both sides of the shanks in the oil in a large skillet, then transfer them to the slow cooker. 

Next, add all the veggies to that same skillet and saute for another 5-6 minutes, until they begin to soften. Stir in the tomato paste, garlic, and dried oregano, and cook for another minute. 

Finally, add in the remaining liquids and let simmer for 2-3 minutes. Transfer to your crock pot, and cover and cook on low until meat is tender and falling off the bone, about 6 hours.

Either way, the end result is juicy and tender with a rich and intense gravy that should be put to good use! So try pairing this dish with Healthy Garlic Herb Mashed Potatoes, or serve over pureed cauliflower or steamed brown rice. A large side salad or some steamed broccoli with grass-fed ghee is all you need to complete your feast!

One final note: if you aren’t a wine drinker, you can use an additional half cup of beef bone broth and one tablespoon of red wine vinegar instead of the red wine called for in the recipe.

Instant Pot Garlic-Herb Beef Shanks


December 21, 2016

These delicious bone-in beef shanks, veggies, and broth come together with all the tenderness and flavor of slow cooking … in a fraction of the time!

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3

  • Prep: 25 mins
  • Cook: 35 mins
  • Yields: 3-4 Servings


2 tbsp olive oil

4 bone-in grassfed beef shanks (about 2-1/2 lbs)

1/4 cup arrowroot or potato starch

1 medium organic yellow onion, chopped

1 stalk organic celery, chopped

2 organic carrots, peeled and chopped

4 cloves garlic, finely chopped

1 cup beef stock or beef bone broth

1/2 cup red wine

2 tbsp tomato paste

1 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 tsp dried oregano

2 dried bay leaves

1 1/2 tsp dried thyme

1/2 cup freshly chopped parsley (to serve)


1Pat the beef shanks dry using a paper towel.

2Put the arrowroot or potato starch in a resealable plastic bag; add the beef shanks, and seal.

3Toss well until beef shanks are completely coated.Toss well until beef shanks are completely coated.

4Heat olive oil in an Instant Pot on saute setting and add coated beef shanks.

5Cook 4-5 minutes on each side, until thoroughly browned.

6Remove the shanks and add the onion, celery, carrots, and garlic; saute another 2-3 minutes.

7In a small bowl, whisk together the tomato paste with the red wine.

8Add that liquid, the shanks, plus all the remaining ingredients except fresh parsley to the Instant Pot.

9Close the lid, seal the valve, set it to high pressure, and cook for 35 minutes.

10When the timer goes off, turn the vent on the lid and let the steam release.

11Let stand 5-10 minutes.

12Taste cooked beef shanks and season as needed with additional salt and pepper, then sprinkle on chopped parsley before serving.

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