A good year ago, I bought a not to big Fissler pressure cooker (4,5 liters). I know you can make a nice stock in it, so I had to try.
I used a large beef shank, a few aromates and around 1,5 liter of water. Two and a half hours later, I put the heat out and let the cooker cool. The result was a cooked shank that fell apart when touched in some sort of stringy beef rillettes and maybe 0,5 liter of delicious beef stock that even went somewhat gelatinous when cooled. Just what I needed as a home-cook for making a few sauces.
Maybe others do this more often. Have any tricks or do/don't from your own experience? Maybe using other meat too?
I have to disappoint people who make ossobuco from beef shank. It's in no way an equal taste to using veal shanks, but it's still nice enough to make something out of it. I made this pasta dish; braised leeks finished in a little cream, cooked beef shank meat, pasta, parmesan. Put under the oven grill to gratin.
Edited by ChrisBelgium - 9/28/13 at 6:49am