Prep 10 mins
Cook 30 mins
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
- 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
- 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)
- 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.
- 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.
- Heat half of the oil in the cooker (no lid) and brown the shanks, two at a time if necessary. Remove and set aside.
- 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.
- Return the lamb shanks to the cooker and season well with salt and pepper. Spoon some of the sauce and vegetables over the meat.
- Close and lock the lid. Set cooker to High Pressure and cook for 25 minutes.
- 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).
- 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.
- 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.
This is one of the best recipes on the website. It is mouth watering. We have made it several times.
The end result was meat that fell of the bone (the real test was that the DS's bones were left shiny - not a skeret of anything left on them. Had a few dramas cooking them with my Cuisinart Electric Pressure Cooker (first time) and did end up burning the vegies a little but the meat just fell off the bone with the slightest touch from the fork and the gravy and veg was to die for. Will definately be trying to perfect this one for the pressure cooker but honestely think the flavours would equally well work with the slow cook method in oven. Thank you **Jubes** made for All You Can Cook Buffet - Sprecial Event.
Wonderful! I used a new pressure cooker that I bought a couple of years ago but hadn't used yet. It took me longer to read the manual than it did to cook the lamb, lol. I used an Australian Shiraz for the red wine and made as directed. The shanks were so tender and the meat literally fell off of the bone. Thanks for posting this winner, Jubes. Made for ZWT8 - Australia.