Prep: 30 min. Cook: 40 min. + releasing
3 beef shanks (14 ounces each)
1 teaspoon salt
1 teaspoon canola oil
1 small onion, chopped
1 medium carrot, chopped
1 medium green pepper, chopped
1 cup dry red wine or beef broth
1 cup beef broth
1 lemon slice
1 tablespoon cornstarch
1 tablespoon water
Sprinkle beef with salt. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Press cancel. Return all to pressure cooker. Add onion, carrot, green pepper, wine, broth and lemon.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel. Remove meat and vegetables from pressure cooker; keep warm. Discard lemon.
Skim fat from cooking juices. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with beef and vegetables.
3 ounces cooked beef with 1/2 cup sauce: 172 calories, 5g fat (2g saturated fat), 51mg cholesterol, 592mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat.
Source: Read Full Article