Fall-Off-the-Bone Braised Beef Shank (using Instant Pot)

There’s something deeply comforting about a well-braised beef shank. Rich, tender, and full of soul-warming flavor, it’s the kind of dish that feels like a slow-cooked labor of love — except with the magic of the Instant Pot, it’s ready in just over an hour. Whether you're cooking for guests or just want a satisfying dinner with minimal effort, this recipe delivers every time.

I learned this recipe from Mimi Morgan’s video and adapted it for the Instant Pot. I've learned so much from Mimi on X — her healing journey with the carnivore diet is both inspiring and motivational. Her recipe is amazing!

Why Beef Shank?

Beef shank is an underrated cut. It’s tough and sinewy at first glance, but with time (and pressure), it transforms into melt-in-your-mouth perfection. The marrow in the bone adds incredible depth to the sauce — no fancy stock required.

I got this 4-lb shank from H-E-B for $4.99/lb. When you compare that to beef brisket at BBQ restaurants, which often costs $30–40/lb, it’s an absolute steal. The best bang for your buck is buying a good cut of beef and cooking it at home!

Ingredients

• 4-lb beef shanks (bone-in)
• Salt, to taste
• Butter, lard, ghee, or beef tallow (for searing)
• 1 cup water
• 1–2 tablespoons cold butter (for finishing the sauce)

Instructions

1. Season the shanks

Pat the shanks dry with paper towels. Rub it generously with salt, ensuring all sides are coated. Let it rest for a few hours. You can also leave it in the fridge overnight.

This simple step lays the foundation for flavor.

After seasoning, let it rest for a few hours or overnight.

2. Sear the shanks

I used lard, but you can use any fat you prefer.

Heat the lard (or any fat you prefer) in a pan over medium-high heat. Place the shanks in a pan and sear it over medium-high heat until the skin is crispy and browned. Remove the shanks from the pan and place it in the Instant Pot.

This caramelization adds richness and locks in flavor — don’t skip this part.

3. Pressure Cook

Pour in 1 cup of water or beef broth (for pressure to build; this will not dilute flavor but is needed for the Instant Pot to function). Secure the lid and set it to Pressure Cook for 70 minutes.

4. Natural Release

Once done, allow the pressure to release naturally. This slow release helps keep the meat juicy and tender.

5. Finish the Sauce

Carefully remove the shank and set it aside. Get a cup of the sauce from the Instant Pot and add cold butter to it. Whisk it until it thickens.

6. Serve

Slice the shank into bite-sized pieces and serve with the sauce. The meat should be tender and fall-off-the-bone.

Use of Leftover Sauce

After removing the shank, let the remaining sauce cool down, then refrigerate it. Once it's fully chilled, the fat will rise to the top and solidify — this is tallow, and it’s gold in the kitchen. You can use it to cook other dishes, sauté vegetables, or even start a flavorful bone broth.

The rich broth underneath can be used as a base for soups or reduced further to make a delicious bone broth gelatin.

With beef, nothing goes to waste!