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Instant Pot Shank Roast Rainbow Stew

It’s a good day for Philadelphia. The Eagles are headed to the Super Bowl, and while I am not going to sit here and pretend I love football, I will say I am really excited for our city! I thought it was interesting that they are playing the same team that they played back in the 2004 Superbowl (this was the infamous Janet Jackson/Justin Timberlake halftime show). I’ll never forget this day because I was on the phone with Michael during the half-time show (we were dating and I still lived at home with my mom), and he was giving me a pep talk about my business, and it was just what I needed to take the next step. This was right before we yelled out about the boob incident (I missed it and there was no DVR back then!)

After that conversation during that game, I quit my secure part-time job and went full-fledged into my personal training business. It was a hard decision because the company was offering me a full-time position, more pay, and my own office.

It was not my passion, however, and I knew I wasn’t built to work at a desk all day. I took the risk and incorporated my business, hired a small staff, got some great contracts with local sports teams and a local youth fitness center, and had a good run until I closed that business in 2016.

It has me thinking about some of the goals I have for this year, and that same feeling of fear that was holding me back. If I could make amazing things happen back when I was 23, I should be able to do it now, older, wiser, and with more life experience. Right now I just have different obstacles.

To be continued.

So while I am not a football fan, the Eagles, who were known as the underdog, being back at the Superbowl playing the Patriots is giving me a sign that anything can happen, and to continue to believe in myself when I often get frustrated, doubt myself, and want to give up.

In honor of that I have the perfect recipe for you to make on game-day!

My instant pot is my favorite kitchen tool. I love experimenting with new recipes, and also finding ways to cook less expensive cuts of meat to make them last for a few meals (and have leftovers to freeze).

I order my meat, eggs, milk, water kefir, butter, etc from this fabulous farm in PA called The Family Cow. They are beyond organic in my opinion. I can’t even explain how amazing they are, just go to their website and see for yourself. They won’t even feed the animals soy (because it into good for them!). If you are ANYWHERE in PA, they will deliver to your drop point! Philly area, Pittsburg area, Allentown, etc. They grew just by work of mouth, and I get nothing for promoting them. I’m just an extremely happy customer!

 

Last week I ordered these grass-fed shank roasts for $11. I am such a sucker for marrow bones, with this recipe the stew would make its own broth, which is cool.

Last time I ordered these shanks, the recipe was a major fail. This time I was determined to make it work.

 

When cooking, I try to put as much color into my meals as possible. Mini purple potatoes and rainbow carrots for a nourishing and flavorful win.

 

 

There is something about multi-colored carrots, I swear they are sweeter and all around more fun to cook with!

This turned out amazing. If you have a picky husband like me, make sure you go through and find the fatty pieces to pick out of the stew before serving. The fat will give this stew SO much flavor, so wait unit after cooking to pick it off. There wasn’t much, but not something you want to bite into if you don’t like fatty meat.

Look at this, so much goodness and comfort in one bowl!

 

Instant Pot Shank Roast Rainbow Stew

ingredients:

  • 1.5 pounds grass-fed shank roast (I get mine from The Family Cow)
  • 1 1/2 cups water
  • 1 cup dry red wine
  • 1/4 cup balsamic vinegar
  • 2 TBSP coconut aminos
  • 2 TBSP tomato paste (find a can that is BPA-free + organic)
  • 1-2 TBSP grass-fed butter
  • 1 large yellow onion
  • 2 pounds rainbow carrots
  • 1 pound purple potatoes (I use the two-bite purple passion potatoes)
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon salt (plus more for meat)
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground thyme

 

 

Defrost roast in room temperature water if frozen. Season generously with salt on both sides of roasts (I prefer Redman’s real salt, you can do Himalayan salt as well). Let it rest on the counter for 20 minutes. While this is resting, peel your carrots and chop up the onion and set aside.

Place your instant pot on the sauté setting and add butter to the pot. Brown roasts on both sides, about 3-4 minutes. Remove the meat from the pot and add wine and balsamic vinegar to the bottom of the pot, stir off all the bits and reduce the liquid for about 7 minutes.

Chop up the potatoes (I used mini potatoes and cut them in half, if you use large ones just cut into bite-sized pieces). Add the veggies and meat back into the pot. Stir in the spices, tomato paste, water, and coconut aminos. Turn off the sauté setting (just turn pot off) then place lid, turn the knob to seal, and hit the stew setting (or manual high pressure for 35 minutes). Allow the pressure to release naturally for 30 minutes.

Once it is finished releasing naturally, turn knob to vent, open lid after steam releases (there shouldn’t be any but just in case), and look for any fatty pieces off the meat that need to be removed, remove the marrow bones (scrape in any marrow into the stew, it is yummy!) The meat should be really tender to cut with a fork into smaller chunks. Add any additional seasoning, if necessary and serve! This freezes well, too!

 

 

 

Enjoy and GO EAGLES!

 

XO

 

-Laury

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