Instant Pot BEEF SHANK (OSSO BUCCO)

 

INGREDIENTS

• 1 teaspoon avocado oil
• 3 thick beef shank slices
• salt
• fresh ground black pepper
• 1 large onion, diced
• 1 stalk celery, diced (optional)
• 1 carrot, diced
• 4 cloves garlic, crushed
• 1 tablespoon tomato paste
• 2 sprigs thyme (or 1 teaspoon dried thyme)
• 1/2 teaspoon kosher salt
• 1/2-1 cup chicken stock (preferably homemade)
• 1/4-1/2 cup dry white wine (optional, can just use more chicken stock)
• 15 oz can diced tomatoes

Gremolata (optional)

• 1 clove garlic, minced
• zest of 1 lemon
• 1 cup parsley leaves

Trim all the fat you can from the outside of the beef shanks. Season the shanks generously with salt and pepper. Heat 1 teaspoon of oil on sauté in the instant pot until hot. Add 1-2 shanks and sear for 3 minutes per side, or until well browned. Remove the browned shanks to a bowl or plate. Add the remaining shanks to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Pour off all but 1 tablespoon of the oil and fat in the cooker (I had no oil/fat and had to add some more at this point for the veggies). 

Sauté the the onion, celery, carrot, garlic, tomato paste, and thyme in the instant pot. Sprinkle with 1/2 teaspoon salt. Sauté for five minutes, or until the onions are softened. Add the chicken stock and wine to the pot and scrape the bottom of the pot to loosen any browned bits from the bottom.

Pressure cook the shanks: Add the shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don’t stir. Lock the lid on the pressure cooker, cook on manual high heat for 36 minutes. Do a natural release for 15 minutes, then quick release any pressure left in the pot.

Prepare the gremolata: While the shanks are cooking, make the gremolata. Mince the garlic, lemon zest, and parsley leaves together, then toss in a small bowl to combine. (I probably won't make this again. It was fine, but I didn't feel like it added much to the dish and I think I prefer it without). 

Delicious with garlic mashed potatoes

https://www.dadcooksdinner.com/pressure-cooker-beef-shank-osso-bucco/

Chipotle Steak Burrito

ingredients

1 teaspoon dried oregano 1/2 teaspoon cumin powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon crushed red pepper or scant 1/8 teaspoon cayenne pepper pinch of salt and pepper 2 teaspoons vegetable oil 1 pound skirt steak 4 roma tomatoes, cored and diced small 1 cup finely diced red onion 1 jalapeño chile, seeded and minced 2 tablespoons fresh chopped cilantro (or parsley) 2 cups cooked basmati rice, warm 1 1/2 tablespoons lime juice 1 teaspoon vegetable oil 2 tablespoons fresh chopped cilantro (or parsley) 1/4-1/2 teaspoon salt 1 can (15 ounce) low sodium black beans, rinsed, drained, and warmed 1/2 cup sour cream 4 (10-inch) flour tortillas

directions

Combine oregano, cumin, garlic powder, onion powder, crushed red pepper, salt and pepper. Rub spice mixture over both sides of steak, along with the vegetable oil. Refrigerate while preparing your other ingredients. In a small bowl, combine the tomatoes, red onion, jalapeño, and 2 tablespoons of chopped cilantro. Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork. Heat a grill to medium-high. Coat grill grates with oil or nonstick spray. Cook steak for about 4 minutes per side, or to your liking. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain. Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, then steak, topped with beans, the pico de gallo and sour cream. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down. Serve with tortilla chips! *I modify this so make it a burrito bowl, use microwave rice, cuban black beans (TJ's) and serve with guac!

http://veryculinary.com/2013/07/22/chipotle-steak-burrito/

Burrito Filling - Delores Rice

Do your remember this burrito filling I used to make and just keep in the fridge? We'd just heat a flour tortilla on the stove and add this mixture for a lunch or a snack. I'll include instructions for actually making into a dinner.

1 - 1.5 pound ground beef

1 packet taco seasoning

1 cup cooked rice

1 cup salsa

1 cup frozen corn

8 oz shredded cheese

1/2 - 1 can green chili peppers chopped

1 can black beans drained

Cook the ground beef with taco seasoning. May add an onion (I would). Mix in rest of ingredients and store in fridge OR

Bake at 350 for 15 minutes covered and 10 minutes uncovered. May top with shredded cheese for the last 10 minutes.

Spaghetti Sauce - Judy Melvin's

(This recipe is actually worth the work....it's delicious)

1 large can tomatoes (Kristin prefers the petit chopped)

1 can tomato sauce

1 can (6 oz) tomato paste and 1 can water

1 jar Ragu (or your preferred prepared sauce)

1 pound fresh ground round

1 carrot, finely chopped

1 med sweet onion, chopped

1 cup chopped celery

1 red pepper, chopped

1 green pepper, chopped

2 cloves garlic

salt and pepper to taste

1/2 Tbs parsley flakes

1 tsp Basil

1 Tbs Oregano

Place tomatoes, sauces, paste, jar or Ragu, water in large sauce pan. Simmer on low with cover on. Stir occasionally.

In frying pan, brown hamburger with salt and pepper in olive oil. Add to sauce.

Place all the copped veggies (carrot, peppers, onion, celery, garlic) in frying pan with 1-2 Tbs olive oil. Cook slowing with cover on until translucent.

Add to sauce.

Add seasoning. Cover and low simmer for several hours.

Super delicious!!!

Sheperd's Pie

Ingredients

• 4 large potatoes, peeled and cubed
• 1 tablespoon butter
• 1 tablespoon finely chopped onion
• 1/4 cup shredded Cheddar cheese
• salt and pepper to taste
• 5 carrots, chopped (I used a bag of baby carrots)
  
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 pound lean ground beef
• 2 tablespoons all-purpose flour
• 1 tablespoon ketchup
• 3/4 cup beef broth
• 1/4 cup shredded Cheddar cheese
• frozen veggies (corn, peas, carrots etc)
• seasoning for the beef (I used salt, pepper, garlic, and an all purpose season)
  

Directions

1. Bring a large pot of salted water to a boil. Add potatoes (I cooked the potatoes and carrots together, and took the potatoes out first with a slotted spoon and let the carrots continue boiling) and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese (I added a little milk and more butter). Season with salt and pepper to taste; set aside.
2. Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside. Preheat oven to 375 degrees F (190 degrees C.)
3. Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef, season and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat, add an frozen vegetables and simmer for 5 minutes.
   
4. Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
5. Bake in the preheated oven for 20 minutes, or until golden brown.

Kristin- I think your kids would like this

http://allrecipes.com/Recipe/Shepherds-Pie-VI/Detail.aspx

Taco Seasoning

Original recipe times 6

6 Tablespoons chili powder (3/8 cup)
3 Tbsp cumin
2 Tbsp black pepper (1/8 cup)
2 Tbsp salt (1/8 cup)
1 Tbsp paprika
1 Tbsp oregano
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
6 pinches cayenne

 

If you want just enough for one time, weirdo

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• pinch of cayenne, to taste)

Combine all ingredients and store in an airtight container. I use an empty glass spice jar that has been washed out.

http://www.recipezaar.com/Basic-TacoFajita-Seasoning-81428

Easy Lasagna

This lasagna only has 5 ingredients but is surprisingly good (Kelli agrees). Nice and easy to make when you have 3 wild children running around. Plus Tessa declared it the best dinner I ever made.


1 lb. ground beef
1 (16 oz) carton cottage cheese
1 (30 oz) bottle spaghetti sauce
lasagna noodles
mozzarella cheese (grated)

Brown ground beef and mix in cottage cheese and spaghetti sauce. Layer uncooked noodles, meat mixture and mozzerella cheese.
Usually makes 3 layers. End with mozzarella cheese on top. Cover with foil and bake 350 for 1 hour.