One of the time savers in my kitchen is my pressure cooker. I don’t use any broths from any store. All meet is cooked fast it is tender-dropping of the bones; the broth is rich and flavourful. Cooking with pressure cooker is very easy. For your safety, all you must to do is to follow the instructions for use.
Beef shank soup
Beef shank with a bone (around 1 lb)
1 large Russet potato
1 red bell pepper
1 stick celery
1 clove garlic
1 bay leaf
Parsley for garnishing the soup before serving
Rinse the meat from any small bones possibly left on it after butchering in a store.
Fill the cooking pot with water about 1/3 of its capacity. Put the meat, S&P, garlic clove, and onion.
Close the lid and lock, place on a heat source, bring to boil; the steam must be going easily out of steam vent, when the cooker reaches full pressure. Turn the heat down to midium and simmer about 35 minutes.
When the cooking is done to release pressure use cold water release method. Strain the broth and remove bones. Chopped all vegetables and cook with meat in the same broth until they become soft.