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Braised Lamb Shanks Pressure Cooker

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Ingredients

Adjust Servings:
2 tomatoes
4 - 6 lamb shanks, french trimmed if possible
1/4 cup plain flour or 1/4 cup gluten-free flour
8 teaspoons olive oil
1 onion, chopped
3 carrots, peeled and thickly sliced
1 garlic clove, crushed
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1 teaspoon lemon rind, finely grated
3/4 cup red wine
1/4 cup beef stock or 1/4 cup vegetable stock
salt
fresh ground black pepper
4 teaspoons plain flour (optional for thickening gravy) or 4 teaspoons gluten-free flour (optional for thickening gravy)
8 teaspoons cold water (optional for thickening gravy)

Nutritional information

804.2
Calories
386 g
Calories From Fat
42.9 g
Total Fat
15 g
Saturated Fat
242.1 mg
Cholesterol
269.1 mg
Sodium
19 g
Carbs
2.9 g
Dietary Fiber
5.3 g
Sugars
73.7 g
Protein
328g
Serving Size

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Braised Lamb Shanks Pressure Cooker

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    What a disappointment! Should have read the reviews first. Followed the recipe exactly as it was written and in 30 minutes the shanks were nowhere near done and the bottom of the pot was scorched. Added more liquid and cooked for another 10 minutes but still tasted burnt. I would make again as the liquid mixture (before it got burnt) smelled divine, but would definitely double the liquid. I don't know what kind of pressure cooker was used to cook this in 25 minutes..... used a tramontina at full pressure and they were nowhere near done. I would say it would take a minimum of 45 - 50 minutes. My poor husband waited patiently and we ate a burnt tasting scorched meal :(

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Braised Lamb Shanks – Pressure Cooker Recipe, Tender braised lamb shanks in a red wine and vegetable gravy Really not as rich as it sounds Was given a pressure cooker as a gift from my family for my birthday- a Tefal Minut Pressure Cooker This was my first recipe to try from the recipe book that came with it My family raved over this dish Ask the butcher to ‘french trim’ the shanks for you, or at least remove the knuckle end This will also cut down on the fattiness of the dish Use gluten-free flour and stock for a gluten-free meal Serve with mashed potato and a green vege sid Delicious gravy for your mash, What a disappointment! Should have read the reviews first Followed the recipe exactly as it was written and in 30 minutes the shanks were nowhere near done and the bottom of the pot was scorched Added more liquid and cooked for another 10 minutes but still tasted burnt I would make again as the liquid mixture (before it got burnt) smelled divine, but would definitely double the liquid I don’t know what kind of pressure cooker was used to cook this in 25 minutes used a tramontina at full pressure and they were nowhere near done I would say it would take a minimum of 45 – 50 minutes My poor husband waited patiently and we ate a burnt tasting scorched meal 🙁


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    Steps

    1
    Done

    Peel the Tomatoes, Remove the Calyx and Cut Into Quarters. If You Prefer, You Can Drop the Tomatoes Into Boiling Water For One Minute and Then Refresh in Ice Cold Water- This Makes Removing the Skins Easier.

    2
    Done

    Toss the Shanks in the Flour -I Do This in a Large Plastic Bag For a No Mess Cleanup. Shake Off Any Excess Flour. Discard Excess Flour.

    3
    Done

    Heat Half of the Oil in the Cooker (no Lid) and Brown the Shanks, Two at a Time If Necessary. Remove and Set Aside.

    4
    Done

    Add the Remaining Oil and the Onion, Carrots and Garlic. Fry For 5 Minutes, Stirring Occassionally. Add the Tomatoes, Oregano, Lemon Rind, Wine and Stock. Bring to the Boil, Stirring Well, For a Few Minutes.

    5
    Done

    Return the Lamb Shanks to the Cooker and Season Well With Salt and Pepper. Spoon Some of the Sauce and Vegetables Over the Meat.

    6
    Done

    Close and Lock the Lid. Set Cooker to High Pressure and Cook For 25 Minutes.

    7
    Done

    Carefully Release Pressure from the Cooker and Check the Meat Is Cooked. the Meat Should Be Very Tender and Almost Falling Off the Bone. Cook a Furtehr 5 Minutes If Required (though I Haven't Had to Do This).

    8
    Done

    If You Would Like the Gravy a Little Thicker- Add the Remaining Flour to the Cold Water and Stir Until Smooth. Simmer Gravy and Add the Flour Paste in Slowly Until the Gravy Is Thicker.

    9
    Done

    Serve With Mashed Potato and a Green Veg -- or Baked Tiny Tomatoes as We Did. the Green or Red Really Adds Colour to the Plated Meal.

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    Elena Fisher

    Seafood sensation known for creating dishes that highlight the flavors of the ocean.

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