Easy Instant Pot Beef Shanks

Turn your instant pot on sauté mode and add in your oil or ghee. Season beef shanks with salt (and pepper if not AIP). Once ghee is hot, add in your shanks. Sear until the meat is browned on both sides, then remove and set aside. Add in thinly sliced onion and minced garlic and cook for a couple of minutes. Add the beef back in with the broth or water. Fasten the lid on the instant pot and move the lever to “sealing” and set to “pressure cook” for 40 minutes. When the cook time ends, let the instant pot come down to pressure naturally.

While the beef is cooking, set oven to 400 degrees. Cut kabocha squash in half and scoop out the seeds. Then cut into wedges. Coat with avocado oil (or your choice of oil). Roast for around 30 minutes or until tender (flip halfway through). When done, let cool and remove skin and cut into cubes.

For the greens- add ghee or grass-fed butter to a pan. Then add in thinly sliced scallions, kale, and collard greens. Cook through and season with salt.

Once beef is done, remove the bones and excess fat and shred with a fork. Pour over some of the cooking liquid and onions/garlic. Add the cubed kabocha to the mixture and serve over the greens.

Ingredients

-2 organic beef shanks

-1 onion- thinly sliced

-5 cloves of minced garlic

-Fat of choice- I used ghee and avocado oil.

-1 bunch of kale - ribs removed and chopped

-1 bunch of collard greens- ribs removed and chopped

-1/2 bunch of scallions - thinly sliced

-1 small kabocha squash