Step 1

Make 3-4 tiny slits on the connection tissue between the meat and fat. Season the beef shank with salt and black pepper then dredge the shanks very lightly in flour, thoroughly shaking off the excess.

Step 2

Select the "Saute" key. When the display shows "HOT", add 2 tbsp of oil. Working in multiple batches, sear the meat until nicely browned on both sides, 2-3 minutes per side. Add more oil if needed. Set aside.

Step 3

Add onion, carrots, and celery into the pot. Cook until soft and translucent for about 3-4 minutes. Add garlic and cook just until fragrant.

Step 4

Pour in white wine, cook, scraping up any brown bits with a spatula, until the wine is reduced to at least half.

Step 5

Add rosemary, oregano, broth, salt (optional), and the browned beef shank back into the pot. Pour in the crushed tomatoes.Select "Manual" on a high setting and cook for 60 minutes (fall-off the bone meat). When the cooking cycle is completed, quickly release the pressure.