4 pounds beef shanks or beef short ribs*
2 teaspoon salt, divided
1 teaspoon black pepper, divided
4 tablespoons olive oil, divided
2 cups red wine, divided**
2 large onion, peeled and cut into quarters
1 can of beef consomme
4 cups water
2 carrots, chopped into large 2 inch chunks
2 stalks of celery, chopped into large 2 inch chunks
6 cloves garlic, peeled and chopped
2 quarts water (enough to cover bones & vegetables)
4-5 sprigs fresh thyme
2 bay leaves
* You can look for oxtails or beef ribs for other cuts of beef on the bone.
** Select a red wine that is also a good wine to drink such as Cabernet, Merlot, Shiraz, Pinot Nior or Borolo. Note - If it is a concern to include alcohol in cooking, you could substitute red grape juice, cranberry juice, beef broth or some tomato juice as a flavor replacement in this recipe.
Preheat the oven to 400 degrees. Drizzle the beef and bones with 2 tablespoons olive oil and place on baking sheet. Sprinkle the beef with 1 teaspoon salt and 1/2 teaspoon black pepper and then pour 1 cup of red wine over the beef and bones. Place the baking sheet in the oven and let roast for 40 minutes. Remove from the oven and set aside.
On the Instant Pot, select the Sauté button and set to high heat setting. Add remaining 2 tablespoons of olive oil to the inner pot. Next add the beef, bones and all the drippings into the inner pot. Pour a 1/2 cup of hot water on the baking sheet and scrape up all the brown bits and pour into the inner pot. Add the onions and sauté with the beef and bones for about 4 to 5 minutes until the onions are softened. Pour in the remaining 1 cup of red wine; continue to saute to let the meat and onions sweat out extra juices for about 5 to 7 minutes. Pour in beef consomme and water. Stir together with beef mixture. Select the Keep Warm/Cancel button to turn off the Instant Pot.
Place the lid on the pressure cooker and close to seal. Next close the steam valve. Select the Manual button, high pressure setting and set the cooking time for 45 minutes.
When the cooking time is done, natural release the pressure for 15 minutes. Open the steam valve to release the remaining pressure. Open the lid and set aside. Remove the beef and bones to a plate and let slightly cool. Let everything else remain in the pot. Then pull the meat off the bone and set aside to use in another meal. Return the bones and any fat and muscle tissue back to the inner pot.
Add carrots, celery, garlic, thyme and remaining salt and pepper to the pot and then pour in enough water to just cover the bones and vegetables. Note - Make sure that the inner pot is no more than 2/3 full of ingredients and liquid or it will not properly come to pressure. Cover with lid and close to seal. Select the Manual button and high pressure. Adjust the cooking time to 120 minutes. When the cooking time is done, natural release the pressure for 15 minutes, then open the steam valve to release the remaining pressure. Open the lid and set aside.
Use tongs to remove the bones and vegetables and discard. Pour the stock through a fine mesh strainer into another large pot. Discard any remains left in the strainer. You can use the stock right away, but for best results and to reduce the fat, let the stock cool, then cover and refrigerate overnight. Scrape off the fat that rose to the surface. You can discard the fat or it is excellent to use in other recipes calling for lard such as biscuits and pie crusts. To save the fat, wrap the pieces in plastic wrap and freeze for up to 6 months.
The beef stock may be stored in the refrigerator for up to 3 days or frozen for up to 6 months. If the beef stock results in a jellied consistency when refrigerated, that is a good sign, it means the bone marrow and nutrients have cooked out into the stock resulting in an excellent beef bone broth.
Yields 6 to 8 cups of beef stock.