Step 1

Clean and trim the beef shank.

Step 2

Place the beef shank in a large pot of water and bring it up to a rolling boil for about 10 minutes.

Step 3

You'll start to see lots of impurities float to the top.

Step 4

Drain the beef shank into a colander and give it a good rinse under cold water, removing the impurities and scum.

Step 5

Transfer the beef shank into the Instant Pot liner.

Step 6

Add 1/2 C water and 1 C Chinese master stock.

Step 7

Place the lid on, set the vent to SEALING and set to MEAT 35 minutes at HIGH PRESSURE.

Step 8

Let pressure naturally release, and test to see if the meat is tender.

Step 9

Transfer meat and stock to a bowl or container.

Step 10

Let cool and cover.

Step 11

Place into the fridge to chill completely.

Step 12

Once chilled, remove meat and slice thinly.

Step 13

Serve chilled or slightly warmed.