– 1/4 medium onion chopped – 1 small carrot chopped – 2 cloves garlic sliced – 1 beef or beef conch slice is about 1 pound – 1 glass of white wine Pinot grigio/white Italian preferred – 1/2 cup passata or crushed tomatoes – 1-2 sprigs fresh herbs I only used 1 sprig celery
Finely chop the onion, carrot and garlic. For high heat, preheat your Instant Pot and add 1-2 tablespoons of oil.
Pat pat dry and season generously with salt and pepper on both sides.
When your instant pot is hot enough (for me, it's about 2 mins past the time it beep) brown your shanks for 1-2 minutes on each side.
Remove the shank and add your onions, carrots and garlic. Cook until tender – 2-4 minutes.
Add the wine and deglaze by rubbing the brush with a wooden spoon. Reduce until about half of the wine remains – 2-3 minutes.
Add the pasta, vegetables and shank to the pot if using. Turn the pressure up to high and braise for 1 hour.
Remove immediately and serve, garnished as desired with grated Grana Padano or Parmigiano Reggiano cheese, sliced red pepper and flat-leaf parsley.