Ingredients
3 beef shanks (14 ounces each) 1 teaspoon salt1 teaspoon canola oil1 small onion, chopped1 medium carrot, chopped1 medium green pepper, chopped1 cup dry red wine or beef broth1 cup beef broth1 lemon slice1 tablespoon cornstarch1 tablespoon water
Preparation
Sprinkle beef with salt. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Press cancel. Return all to pressure cooker. Add onion, carrot, green pepper, wine, broth and lemon.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel. Remove meat and vegetables from pressure cooker; keep warm. Discard lemon.
Skim fat from cooking juices. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with beef and vegetables.
