Instructions: In a 5-quart or larger pressure cooker, heat bacon over medium-high heat. After bacon has released some oil, stir in onion. Cook until transparent.

Add garlic, carrots, leeks, cabbage, celery, tomatoes, rosemary, parsley, oregano, beef shank, stock, salt and pepper. Stir to mix.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 15 minutes.

Remove from heat and use Touch Release Method.

Remove beef shank. When cool enough to handle, carve meat off bone and cut beef into bite-size pieces. Return beef to soup. Add macaroni and rice.

Close lid and bring pressure to first red ring (8 pounds pressure) over high heat. Adjust heat to stabilize pressure at first red ring. Cook for 7 minutes.

Remove from heat and use Natural Release Method.

Serve in bowls and garnish with Parmesan cheese.

This recipe yields 6 to 8 servings.

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