Ingredients

• 2 Tbsp bacon grease, lard, butter
• 3 lb beef shanks, trimmed
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 8 cloves garlic, minced
• 2 onions, chopped
• 2 stalks celery, chopped to 1-inch pieces
• 2 carrots, chopped
• 1 bay leaf
• 4 fresh thyme sprigs
• 1 rosemary sprig
• 3 Tbsp arrowroot flour
• 2 cups dry red wine (or use organic bone beef broth)
• 1/2 cups organic bone beef broth
• 2 Tbsp balsamic vinegar
• Ingredients for Spaghetti Squash
• 2 spaghetti squash
• 2 Tbsp butter
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 2 Tbsp chopped fresh rosemary

Directions

1. in an Instant Pot on “Sauté” setting. Sprinkle beef with salt and pepper. Cook beef, in batches, in hot oil 2 to 3 minutes per side or until browned.

2. Add garlic, onions, celery, and carrots. Sauté 2 to 3 minutes. Add bay leaf, thyme, rosemary, and beef. Whisk together remaining ingredients in a medium bowl until flour dissolves, and add to Instant Pot.
3. Cover and cook 20 to 25 minutes on “Meat/Stew” and “Pressure” setting or until beef is very tender. When the timer goes off, turn the vent on the lid, and let steam release. Let stand 5 to 10 minutes. Discard bay leaf before serving.

4. Instructions for Spaghetti Squash

5. Preheat oven to 450°F. Cut squash in half lengthwise; discard seeds. Rub cut sides with oil; sprinkle with salt and pepper. Place cut-side down in a baking dish.
6. Bake 30 minutes, or until tender.
7. Let stand 10 minutes. Scrape flesh with a fork, removing spaghetti-like strands. Toss squash strands with rosemary.

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