Braised Lamb Shanks - Pressure Cooker Recipe

Submitted 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"

 

• Ready In: 40mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 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)

directions

1. 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. 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. 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. 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. 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. Close and lock the lid. Set cooker to High Pressure and cook for 25 minutes.
7. 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. 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. 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.

Reviews

[Jacqui_B]

This is one of the best recipes on the website. It is mouth watering. We have made it several times.

 

[hma96]

Very tasty! Having read the other reviews, I made a few changes to this recipe. I used a whole cup of red wine, and 1/2 a cup of beef stock. I also upped the cook time to 30 minutes at high pressure, to ensure max tenderness. Overall, I was very pleased with the dish, and received a pot of wonderfully tender lamb shank with gravy that would have taken hours in the oven! I had no issues at all with burning (hence why I upped liquid). As a note, since people are probably wondering, I used a 6qt Cuisinart Electric Pressure Cooker.

 

[I'mPat]

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.

 

[lazyme]

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.

 

[Yvette P.]

I have the same pressure cooker as you. I followed The recipe, all excited about having lovely lamb shanks in 25 minutes from pressure being up. After 25 minutes my shanks weren't even close to being cooked so I added more water and cooked for 10 more minutes. They still weren't ready although the parts of meat that were in the water/gravy were starting to soften beautifully. I put it on for another 5 minutes but then started to smell burning and the cooker wouldn't get up to high setting in pressure. I opened her up to find that the bottom had burnt and the lovely looking gravy (it would have been absolutely perfect, colour and consistency) had taken the flavour as well as the meat. So we ate burn tasting lamb shanks minus the lovely veggie gravy. I'm not sure what went wrong but I was disappointed after reading such great reviews of this recipe. My husband was dubious that they would be ready in 25 minutes, so I showed him the reviews and he was still dubious. Oh well. I will have to try again and add extra water again, and cook for my husbands 'mandatory' 45 minutes and see how we go. I've not got the gravy right before, so if this works out next time we will have a perfect gravy.