3-4 lb. beef shanks
1 pkg. 15 minute marinade
1/3 c. water
1/3 c. sherry
2 tbsp. tomato paste or chili sauce
1/4 tsp. rosemary
1/2 tsp. oregano
6 med. carrots, cut diagonally
12 sm. onions

Blend marinade package with water, sherry, tomato, and spices in a 5 quart Dutch oven or shallow pan. Pierce meat well and place in marinade, turning often.

Put meat in a pressure cooker and cook at 10 pounds for 30-35 minutes. Cool for 5 minutes, add vegetables. Cook in the pressure cooker at 10 pounds for 20-30 minutes. Serve as soon as possible.

Alternate method of cooking: after marinating cook the meat in a Dutch oven at 325 degrees until it bubbles, then cook at simmer for 1 hour. Add vegetables. Cover and simmer for 1 1/4 hours.