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Pasta with Tomato Braised Beef Shanks Recipe


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     Pasta with Tomato Braised Beef Shanks

Category   Entrees - Maindishes
Sub Category   None

2 x 6-8oz beef shanks
2 tbsp olive oil
2 onions chopped
4 cloves garlic, sliced
2 carrots chopped
1 cup of red wine
1 x 28oz can of whole tomatoes
2 bay leaves
1 tbsp of dried oregano
1 tsp salt
1 box 450g of penne cooked and drained

Splash the olive oil into a pressure cooker over medium-high heat, sear the beef shanks until brown and crispy on both sides, about 4 mins each. Remove the shanks to rest on a plate.
Splash a bit more olive oil in the pan, add onions, stirring and cooking to brown, about 5 mins. Stir in the garlic and carrots. Add the red wine then the tomatoes, breaking them up with your fingers. Toss in the bay leaves, oregano and salt. Bring the works to a full boil then reduce the heat to medium. Fit the lid on the pot, forming a tight seal. Cook allowing the intense internal pressure to dramatically speed up to tenderness, about 5 minutes. Then all the cooking to continue to a full stream for about 15 mins.
Remove the cooker fro the heat and allow the steam to die down completely before carefully removing the lid. Remove bones from the shank, and add to pasta.
I've also used stewing beef instead of the beef shanks. AND I use Scoobi Doo pasta for this recipe.

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