Lamb Shanks With Garlic and Port Wine - Pressure Cooker

Recipe by Mrs Goodall
READY IN: 45mins




  • Trim excess fat from the lamb shanks and season with salt and pepper. (I admit I like fat on my meat, and the lamb isn't that fatty, so I didn't trim my shanks).
  • Heat the oil in the PC. Add the shanks and brown on all sides. (You can do this in a separate pan if you like).
  • When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
  • Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
  • Close the PC and bring up to full pressure (15 pounds).
  • Reduce heat to stabilize pressure and cook for 30 minutes.
  • Remove PC from heat and let pressure release naturally.
  • Remove the lamb shanks.
  • Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
  • Whisk in the butter, then add the vinegar.
  • Serve the sauce over the lamb.
  • Enjoy!