 Meat Boy is definitely back because today we are making a slow cooked beef shank. Surprisingly easy and simple, yet it will turn out delicious and makes a great holiday centerpiece, bit more affordable compared to prime rib, the big roast and all that stuff, kind of like a middle of the line thing. These are the 100% grass-fed beef shanks that we have available on Frankie's free range meat. And let's take a look at the other ingredients. Along with our beef shank from Frankie's free range meat, we also have our collagen broth as the base for our braise. If you don't have these, you could just use a beef stock or make your own, something that's very concentrated full of flavor. And we also have some of the salt to season that you guys can also get on frankiesfreerangemeat.com. The flavoring components, the vegetables that we're using here are mushroom, onion, garlic, and thyme. Very, very traditional to go with meat, delicious combination of flavors. I really like these. Of course we have our wine. I'm gonna use a combination of red and white wine. You could use either or it doesn't really matter since I have a small amount left of each one. We're just gonna combine them. And what's optional is using flour on the outside of the shank before you sear it. You don't have to. Some recipes have it, some recipes not. It's gonna be a little more caramelized and add a little bit of thickness to the end product. And after we prep everything we're just gonna throw it in the pressure cooker if you have a Dutch oven that's even better, but I do not. So let's get started with seasoning and searing off the beef shank. Okay, so we're just gonna mix a little bit of salt with some flour. So we're just gonna unwrap our shank, take the meat diaper that's absorbing some of the moisture away as well as some of the paper that's used to prevent the bone from breaking the plastic seal on the meat. So these are really, really nice guys, beautiful. The butchers did a great job with this shank. It's nicely trimmed and you have the delicious grass fed now that's gonna be in the top here as well. We're just gonna kind of pat it a bit dry even though there's not much moisture we wanna get as good of a sear as possible. Over here to the side I just have my pan on a medium high heat with a bit of oil in it as we do this. Now without making too much of a mess we just wanna lightly coat the outside in the flour and salt mixture. A little bit on the bottom too. So pan, it's getting hot. I'm just gonna put our beef shank in here. You don't really wanna do this on the grill or on the fire because that wood flavor is gonna take over the stew but if you don't mind that you can still do it. So just keep an eye on this, make sure it's not burning. When you have the flour on the outside like this it's a lot easier to get some nice color on this. We're just gonna turn the heat down a little bit and while this is searing we're gonna prep our vegetables. So here we have some organic shiitake mushrooms and organic white onions. These are my two favorite, minimally inflammatory, very nutritious and also goes very well with the meat. So since everything's going in the slow cooker I'm not gonna go crazy with how I cut these vegetables. I'm just gonna chop them up a little small. So after about five minutes of searing on different sides our beef shank is nice and brown and caramelized. We're going to put it in our Instant Pot. Doesn't actually not fit in the Instant Pot. Oh my God, no. All right, we'll see. We'll see if it fits. All right, so I just checked. The beef shank will just about barely fit in the Instant Pot, so we're good to go. So we have all of that caramelized beef flavor in the pan which we're gonna add the mushrooms to. Now ideally, as we said earlier you have a Dutch oven and you're just gonna do everything on the Dutch oven. So we got all the mushroom and onion in the pan here. All you wanna do is get some browning and caramelization on the outside of the vegetables because they will be cooked through very well in the Instant Pot. Good thing I don't have a smoke alarm in here but guys I think I'm gonna get lung cancer if I cook this dish any longer. So we got the nice color on the onions and the mushrooms. We're just gonna put the garlic in here for a minute or two and get some color on the garlic as well. The onions and mushrooms, sometimes they got a lot of moisture in them so you gotta use a really high heat to get some color on them. We're gonna deglaze the pan with our wine. Half a bottle total maybe. Now to this, we're just gonna add our thyme. We're gonna add maybe a tablespoon of salt to season everything. You guys better like go to Frankie's range meat buy my shit, I'm dying in here, bro. My neighbor's gonna call the fire department. All right guys about five minutes we cooked off half the alcohol. Now most of the work is basically done we're gonna put it in the Instant Pot. Now we're gonna add the three jars of collagen broth. We'll also add a bit of water, maybe two cups of water. Just gonna mix this up a little bit make sure the broth has incorporated into the wine all the vegetables are distributed. All right so we got our Instant Pot all set up here. Looks like it's closing just fine. We're gonna put this on meat. High pressure 45 minutes should be good. So even though the Instant Pot says 45 minutes it's gonna take at least an hour and then you wanna let it dissipate pressure naturally which is gonna take another two or three hours. So you can make some potatoes, some rice whatever type of starch you wanna serve this over get your side dishes ready maybe some really nice mashed potatoes and this is even better like the next day because those flavors are gonna really melt together but we'll talk about that more when it's done. All right ladies and gentlemen, moment of truth looks about as expected. Some of the marrow actually fell out of the top there. It's like all the way hollow on the inside and I actually just, I just moved the bone around a little bit and it, the meat completely fell off. Now you got a couple options here this can be served right now as is it's still hot so you take the meat out, put the bone in the center put everything else on the side and like a nice serving dish. If you have the Dutch oven you don't have to do that Dutch oven will already be good to serve. In my case, I'm going to take the bone out set it aside for the presentation then I'm gonna let this cool off overnight probably scrape the fat off the top and then we'll reheat it when we're ready to eat. And so after this cooled off overnight you can see there is a lot of fat in this and most people aren't gonna like it but if you really wanna serve it as is when it's finished cooking you could it's just gonna be really greasy and your rice or potatoes is gonna soak up a lot of that so by removing this fat it's just gonna have a lot cleaner of a flavor. So we got all the fat out the shank was resting overnight developed a lot of those delicious flavors even more. So when we're ready to serve this it's gonna take an hour or two. I'm gonna put this back in the Instant Pot we're gonna put the lid back on put it on keep warm and then let this go for about two hours make sure everything else is ready. All right so we have our beef shank all warmed up after an hour in the Instant Pot. We have our serving platter with our bone ready. Guys this is all I got so this is what we're using. So we're just placing the meat around the bone as it was and yeah this might fall apart a little bit but you can try to keep it together. If not I guess you could just like shred the whole thing and mix it in with the soup. We're just gonna put everything in here and I'm just taking out the thyme sprigs as I go. So now I'm just gonna place all the mushrooms and the onions in the broth at the bottom here. And if you want you know put some onions and mushrooms on top of the meat show everyone what's inside. And that's really it guys pretty simple. Hopefully you could see with the lighting in here. So you know you'd have this on the counter wherever you're serving from people come up with their plate and they can take a little bit of everything. So I got a nice plate of rice here. Come in put plenty of the broth on top with the mushrooms and the onions. And then you know you don't really need a fork or a knife we just break off some of that beef shank. Dip it in the broth put it on top. I mean one of these shanks guys I think four, five, six people at least you know not everyone is on the carnivore diet so that's gonna be plenty of meat for everyone to take a few nice big pieces. And this is really nice because for you know way under a hundred dollars you get something that's pretty impressive cool looking and people haven't really seen it before. Finally sitting down to try this just the broth and the rice brings really nice flavor. The beef shank itself very nice. It's not like fall apart tender like it's mush but it's super tender and it's at this perfect point where it's just about to fall apart. Yeah if you wanna reduce that broth on the stove top can make a really nice thick gravy but if that sits in the fridge for a little bit it'll probably turn into collagen so it's plenty thick as is. Now what's really surprising about this to me is how light and delicate it actually is. Because you would think like a beef shank is gonna be this super fatty rich you know fall asleep dish but since we're using grass-fed beef we didn't add a crazy amount of salt in it and we took the fat out of the broth and it's actually really really light and enjoyable I like this a lot. Maybe if you want to finish it with a little bit of butter maybe add some red wine vinegar or something at the end there that'd be really delicious too but hopefully you guys have enjoyed this recipe and are cooking some delicious food for your family during the holidays. You can go to frank-sofa.com if you wanna check out Frankie's Syriange Meat as well as Frankie's Syriange Foods where we have various products that we use in this video but outside of that guys please drop a like leave a comment down below. Subscribe so that YouTube can unsubscribe you next week and be sure to check that notification bell so they don't notify you of my videos. Thanks again for joining guys and I'll see you for the next video. So after you're all done you just take the bone out then you can kind of shred the beef up mix everything together and it's perfect for leftovers when you wanna take a portion out with some gravy and veg.