By Mrs Goodall on October 31, 2006
Photo by I'mPat
Photo by I'mPat
"Lamb shanks are a great meat for novice pressure cookers. The lamb is a great cut of meat with a rich flavor. With traditional cooking, you are looking at a good 2 hours, with the Pressure Cooker just 30 minutes!! The recipe comes from "The New Pressure Cooker Cookbook by Pat Dailey, a great book. Honestly, I didn't taste the garlic that much, not sure whether to add more, or give the garlic cloves a chop or two. I did use port, but I imagine you could substitute a heavy red wine. I served with orzo pasta mixed with green peas. This recipe is for 2, but it would be easy to make for 4 or 6 depending on the size of your PC, just brown them in in a large frying/sauté pan. Enjoy!"
Serving Size: 1 (612 g)
Servings Per Recipe: 2
"Delicious! Took the advice of other reviews and doubled the broth/port wine. Didn't have chicken broth so I used beef broth, and I also added pearl onions with the 10 garlic cloves."
"My lamb shanks were large (just over 500 grams/1 lbs ) each (I scale the recipe up for 3 serves) and added another 10 minutes to the cooking time. I could not brown my shanks in my electric pressure cooker as I couldn't get them to lay flat so did them in a frypan and then deglazed the frypan with the chicken stock before adding to the lamb and the cloves of garlic (which I browned in the pressure cooker). Once lamb was cooked I put into a casserole dish and kept it warm in the oven while I reduced the sauce (as my pressure cooker would take to long to do this , I put the liquid in a pot and rapidly boiled to reduce and then added the butter and voila a delicious gravy that was out of this world. Thank you Mrs. Goodall, made for ZAAR Chef Alphabet Soup tag game."
"I have never made Lamb Shanks before, this recipe was easy and convenient. It was extremely tasty and my husband and myself thoroughly enjoyed it. Thanks Mrs Goodall for sharing !"
"4 stars as written, I followed recipe the first time I made it except for tripling the liquid and all seasonings. I wanted lots of gravy, plus I didn't want sludge forming in my 6 qt pressure cooker. The shanks weren't nearly done in specified time, garlic was lost, not much flavor. When I did it again for my 2 large shanks, I seasoned them heavily with granulated garlic and then dredged in flour with even more in that, plus lemon pepper, garlic salt, Mrs Dash Tomato and Basil then browned, removed and deglazed pan with 1/2 C merlot. Used 2 C chicken broth and another 1C of merlot, and increased the tomato paste to 2T. I sliced 1/2 onion into basket in bottom of cooker, + 4 sprigs rosemary +~2T refrigerated minced garlic. Put shanks on top, slathered with more refrigerated minced garlic, 2 rosemary sprigs, and sprinkled with oregano and Italian seasoning. Next time I'll put 3 4" rosemary sprigs atop each shank rather than 1, also maybe some cloves of garlic sliced thinly. As much of both that I used this time, neither were used in excess this time I cooked 45 min, turned down gradually to ~#2 mark. They were cooked perfectly.I thickened with cornstarch then added malt vinegar 1T for this amount of gravy. I used the butter but not necessary, it's just added fat. I had more gravy than needed but I didn't want to take the chance of it going dry in my big cooker for the extended cooking time. I.served them on mashed potatoes with asparagus and fruit salad., and with my many changes I give it 5 stars. 2 shanks serve 4."
"Delicious! I made the recipe as directed having to brown the shanks in a frying pan so they would fit. This is my favorite lamb recipe."
"Delicious and fast!"
"Great recipe! This was my first time using my pressure cooker AND I had company for dinner! It turned out awesome! I made a few small changes, used Merlot instead of the port, doubled the amounts of liquids, used fresh rosemary (and a lot of it), added small potato's, carrots and a can of diced tomatoes. YUMMO!"
"The meat falls off the bone! Unfortunately, I too had a similar experience as the other two raters in that at the end of cooking, rather than having a liquid base to flavor and reduce, I had a thick mat of gunk on the bottom of the pan."
"Perfectly awesome, this recipe is. I was fortunate to get a couple of true lamb shanks from the butcher this week, and looked online for an easy PC recipe. This was it! I honestly had nothing to change. I did make orzo with mushrooms and raisins as a side but, as far as the lamb, it was PERFECT. Many thanks to "Mrs. Goodall!""
"This recipe was delicious and so easy. I love it! I couldn't find lamb shanks at the store so I used a 2 lb piece of lamb leg instead so added 1/2 cup more broth and 1/4 cup more port wine and cooked it for 35 min in the PC....served it with mashed potatoes and peas and it was amazing. Thanks for the recipe"
"One of the best lambs ever!"
"awesome dish, i used chopped garlic(3 teaspoons) and it was quite evident in the meal. apart from that all was the same as recipe. Definitely will be making it again, absolutely fantastic!! >=D"
"wonderful rich sauce...I serve with Israeli cous cous and peas and mushrooms. Everyone in my house loves it."
"This is excellent lamb. I was unable to find lamb shanks, so I got lamb shoulder chops and followed the technique for cooking, but only cooked it for 10 minutes and it was perfect. The sauce is fantastic. Thanks for posting."
"This recipe is fantastic! My family loved it and my youngest son is begging me to cook it again. He says it's the best dish I've done to cooking lamb. I adjusted the recipe though. I used fresh rosemary sprigs, and instead of tomato paste, I used half a cup of stewed tomatoes minced to puree consistency. I also added an extra cup of water to the recipe."
"Wow...I've been making this for a while now with lamb shankslamb chopsbeef short ribs....nothing less than DEE-licious! Thank you so much for a fab recipe. I love using fresh rosemary from my garden...it's a very rich sauce that demands potatoes of some kind in all respects...we just love it!"
"Was very wary about the amount of garlic but what can i say, absolutely DIVINE! I have now made these FIVE times in the last 2 months and they'll be a family fave for years to come now! Well done!"
"Wonderful flavor, the meat falls off the bone! However, I had a similar experience as another rater in that at the end of cooking, rather than having a liquid base to flavor and reduce, I had a thick mat of flavor on the bottom of the pan. Next time, I will double the liquid..."