Recipe by **Jubes**
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)
Directions See How It's Made
- 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.