Peel, chop and hache <quantity>1</quantity> white onion

Peel, chop and hache <quantity>1</quantity> red onion

Peel and crush <quantity>1</quantity> garlic clove

Cut <quantity>1<unit>kg</unit></quantity> of beef shank into <quantity>2<unit>in</unit></quantity> thick slices

Drizzle <quantity>2<unit>tbsp</unit></quantity> of olive oil in a pressure cooker and add the onions and the garlic

Add <quantity>1</quantity> cinnamon stick and <quantity>1<unit>sprig</unit></quantity> of rosemary. Cook over medium heat until the onions are translucent

Add the sliced beef

Add <quantity>2<unit>tbsp</unit></quantity> of mustard, <quantity>3<unit>tbsp</unit></quantity> of red wine and <quantity>2<unit>tbsp</unit></quantity> sweet soy sauce

Add <quantity>1<unit>tbsp</unit></quantity> of soy sauce

Add <quantity>1¼<unit>cup</unit></quantity> of beer

Season with salt and ground black pepper to taste and stir

Cover the pressure cooker with the lid and simmer for 45 minutes until the meat gets tender

Take the meat out of the pressure cooker and shred it with a fork

Strain the stock

Serve in a plate with a few spoonfuls of the broth. The braised beef shank is ready

Serve the meat with the stock and enjoy it with mashed potatos or rice. It also pairs well with a salad!