Hind Shank Sauce for Pasta
This Hind Shanks Pasta Sauce is a delicious, family-friendly recipe that I cook quite often on weekdays. My kids love any pasta with this dish, so just switching the pasta type makes it look like a new recipe each time. 🙂
What I love the most about this recipe is that I get to use an inexpensive but nutritiously packed cut of meat. The sauce would have the same benefits of drinking bone broth, but instead of drinking, you get to eat a delicious meal. My kids would never drink bone broth but they eat this dish and always ask for seconds. Hind shanks when cooked provide a lot of minerals and collagen, besides protein.
I grew up in the Mediterranean and we use a lot of fresh produce and herbs when cooking. Besides that, we tend to use all the animal’s parts in cooking, head to tail. I am hoping to pass that to my kids so they can learn to eat healthy foods and a variety of foods, as well as sustainable food.
Hind Shank Sauce for Pasta
- 2 packages Rumba® Beef Hind Shank
- 5 Tomatoes on the vine (soft)
- 5 Garlic cloves
- 1 Yellow onion (medium to big)
- 1 cup Fresh parsley (packed)
- 3-4 Fresh basil leaves
- 1 Green bell pepper
- 2-3 Bay leaves
- 1 cup Chicken stock
- 3 tablespoons Olive oil (extra virgin)
- 1 teaspoon Salt (adjust to taste)
- ½ teaspoon Black pepper (adjust to taste)
- 1 cup Green peas
- 5 ounces Grated parmesan cheese (use to taste)
- 3 tablespoons Tomato paste
- Make sure hind shanks are thawed.
- Start prepping by washing tomatoes and green pepper. Peel and chop onion. Chop green bell pepper and mince garlic. Puree tomatoes in food processor.
- Remove packaging from hind shanks. Pat dry with paper towel.
- Turn on pressure cooker. Use saute setting first. Saute hind shanks on both sides in 2 tablespoons of olive oil until brown. I brown them in sets of two. Set hind shanks aside and cover.
- Add last spoon of olive oil. Saute chopped onion and minced garlic until translucent.
- Add green bell pepper and continue sauteing. Mix with wooden spoon so vegetables don’t stick to bottom.
- Add pureed tomatoes, parsley and basil. Stir well so everything incorporates well together.
- Add stock, bay leaves, salt, pepper and tomato paste. Mix again. Finally, add back hind shanks to pressure cooker. Push shanks down so they are covered with sauce.
- Change setting from saute to pressure on high, meat setting. Set for 30 minutes and close lid. Follow safety instructions of your pressure cooker model. Keep in mind that pressure cooker might take 5 minutes or so to pressurize, then the 30-minute countdown will start.
- Once cooked, let the pressure cooker depressurize slowly by itself or use steam valve carefully to do it yourself.
- Remove hind shanks and bones from sauce. Internal temperature should be 160° Meat is soft and will break up with fork. Cut into bite-size pieces or shred with fork. Pour meat back into sauce and stir well. Check for salt, and adjust as needed.
- Sauce is ready! Serve over pasta of your choice. Top with steamed green peas for an appetizing look. Include green peas in sauce if desired. Garnish as desired with freshly grated Parmesan cheese. Enjoy
If you’re into meal prepping, you can prepare the hind shanks sauce over the weekend. Then on busy weeknights, warm up the sauce, make the pasta and serve with fresh salad and bread! What a relief to have a family dinner ready in a short amount of time on busy nights. :) You can definitely prepare the same recipe on the stovetop, but it will take much longer. I love using a pressure cooker for this specific sauce. It will cook the hind shanks so that the meat falls off the bone and the sauce becomes so flavorful! This meat sauce can be refrigerated for a few days. You can freeze the sauce in an airtight container and it will keep for 4-6 months. This sauce is not spicy. I have two young kids so I try not to add too much spice to the dish. However, I do love spicy food myself. If you’re cooking for a family with older kids who like spicy food, add a chopped red chili to the sauce before pressurizing the cooker. Remove the seeds for a normal level of spicy. For extra heat, leave some of the seeds in.