1-1 1/2 pounds Beef Shanks
1 large Onion, diced
3 Celery Stalks, diced
1 Shallot, diced
3 cloves Garlic, minced
1 teaspoon Kosher Sea Salt
1 teaspoon ground Pepper
1/2 teaspoon Oregano
1/4 teaspoon Mace
10 sprigs fresh Thyme, tied together with kitchen string
1 Tablespoon Tomato Paste
1 Tablespoon Soy Sauce
2 cups Beef Broth
1/4 pound Green Beans
2 Carrots, peeled and diced
1/4 cup Pearl Barley
4 cups Beef Broth
Add beef shanks, onion, celery, shallot, garlic, salt, pepper, oregano, mace, thyme, tomato paste, soy sauce and 2 cups beef both into an Instapot. Cook on High Pressure for one hour.
Prepare an ice bath and start a pot of water on the stove boiling.
Blanche green beans and carrots for 4 minutes.
Transfer blanched vegetables to the ice bath to stop cooking and preserve color.
Drain vegetables from ice bath and slice green beans into small spoon sized pieces. Set aside.
Allow pressure cooker to slow release for 10-20 minutes. Remove shanks and thyme bundle from the pot.
Add pearl barley and remaining 4 cups of broth and pressure cook on high for 25 minutes.
Shred beef shanks and set aside.
Remove pressure from the instapot after cooking barley.
Add in carrots, green beans and shredded beef shanks.
Check seasoning if additional salt or pepper is needed and serve.
Makes 6 dinner sized portions