Ingredients
Equipment
Method
Making stock
- Add the shank bones to a pot filled with cold water. There needs to be enough water to fully submerge the bones,.Bring it to a boil, then let it simmer for 20 minutes. Skim off any foam during this process. By boiling the bones, you remove all the impurities, which will result in a clearer broth.
- Preheat your oven to 220ºC (425F) while the bones are simmering on the stove.
- When the bones have finished cooking, remove them from the pan, and put them in a roasting pan. Drizzle some olive oil on them.
- Rub olive oil on all sides of the bone-in beef short ribs, and season them with salt. Put them in the roasting pan with the shank bones.Roast them in the oven for 20 minutes
- While the bones are cooking, prepare the vegetables. All of these are rough chops, you don't want to make them so thin/small, that they disintegrate. Peel, and chop the carrot. Chop the celery. Peel and chop the celery root. Cut the onion into big pieces
- Remove the roasting pan from the oven (leave the oven on, we'll be putting them back in shortly), and rotate the ribs and shank bones. Add all the chopped vegetables, and put the roasting pan back in the oven for 20 minutes
- Remove the roasting pan from the oven, and put the bones, ribs, and vegetables in your Instant Pot.
- Deglaze your roasting pan: Pour a cup of cold water on the pan, and using a wooden utensil, scrape off any of the brown bits that are stuck to the pan. Pour everything into the Instant Pot.
- Add the garlic, bay leaf, tomato paste, and pepper to the Instant Pot, then fill with water to the Max PC line.
- Cook on high pressure for 2 hours.
- Wait 40 minutes before releasing the pressure. Normally a "natural release" is after 20 minutes, but when the pot is so full, I find the extra time helps.
- Scoop out the meat and bones; keep the meat separate: you can use it elsewhere! (For example, in my <a href="https://www.toineskitchen.com/recipes/snert">snert</a> recipe)
- Remove the vegetables from the stock, then pour the stock through a strainer lined with cheesecloth. You are ready to use this stock.
