Waterless Pressure Cooker Beef Shank

Name: Waterless Pressure Cooker Beef Shank
Prep time: 45 min
Total time: 45 min
Yield: 5 servings
Cuisine: Française
Ingredients: 1 kg beef shank, cut into cubes (hindshank preferred); 4 onions; 2 ripe tomatoes; 6 garlic cloves; 1 level teaspoon coarse salt; 1 teaspoon mustard

By Marie Lefebvre · Updated October 25, 2026

A surprisingly clever technique: beef shank braises entirely in its own juices, with onions and tomatoes releasing all the moisture needed. No water added, no fuss — just deeply flavourful, fall-apart tender beef and a rich natural sauce that forms itself.

Prep⏱️ 45 min

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

1 kg beef shank, cut into cubes (hindshank preferred)
4 onions
2 ripe tomatoes
6 garlic cloves
1 level teaspoon coarse salt
1 teaspoon mustard

🛍️ Recommended tools

🥩Poêle fonteSee on Amazon →🌡️Thermomètre sondeSee on Amazon →🔪Couteau de chefSee on Amazon →

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Directions

1
Ask your butcher to cube the beef shank, or cut it at home into 3-4 cm pieces.
2
Line the bottom of the pressure cooker with onion rounds — they prevent sticking and form the base of the sauce.
3
Cover the onion layer with thick tomato slices.
4
Add a first layer of beef cubes on top of the vegetables.
5
Cover the beef with onion petals (onion cut into eighths).
6
Add half the garlic, halved lengthwise with the green sprout removed.
7
Repeat: another layer of beef, then onion and garlic.
8
Finish by placing the coarse salt and mustard on top — do not stir.
9
Seal the pressure cooker and bring to pressure over medium-high heat.
10
Once the valve releases steam, reduce heat and cook for 35 minutes for tender whole pieces, or 45 minutes for pull-apart shredded beef.

💡 Chef's Tip

Resist the urge to add water — the onions and tomatoes release plenty of liquid as they cook. In a regular pot, simmer covered on very low heat for about 2h30. The mustard adds depth without being noticeable; don't skip it.