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Pressure Cooker Lamb Shank

Recipe by Clare
Print Recipe Pin Recipe
Course Main Course
Cuisine French, Italian

Equipment

  • pressure cooker

Ingredients
  

  • 2 small lamb shanks
  • 180 ml red wine nothing too expensive, just something you’d actually drink
  • 1 tsp Italian dried herbs
  • 2 tbsp heaped tomato paste
  • 3 bay leaves
  • 1 tsp garlic-infused olive oil
  • 1/2 tsp salt
  • 1 tbsp heaped beef stock I used a paste
  • 180 ml water I used the wine bottle
  • 1 large carrot chopped into chunks

Instructions
 

  • Step 1: Sear the Shanks
  • Turn your pressure cooker to sauté mode, drizzle in the garlic olive oil, and sear the lamb shanks until they get a nice golden crust. This adds depth and makes the final dish way richer.
  • Step 2: Add the Flavor Base
  • Stir in the tomato paste and let it cook for a few seconds. Add the Italian herbs and salt. Already smelling good, right?
  • Step 3: Deglaze with Wine
  • Pour in the red wine and scrape up any browned bits from the bottom. Ever wondered why chefs make such a fuss about “deglazing”? Because those little caramelized bits = flavor bombs.
  • Step 4: Add the Rest
  • Drop in the carrot chunks, bay leaves, beef stock, and water. Give everything a good stir.
  • Step 5: Pressure Cook
  • Set your cooker to high pressure for 45 minutes. Then let the pressure release naturally for 10–15 minutes.
  • Step 6: Serve & Enjoy
  • Remove the shanks, spoon over that glorious sauce, and enjoy with mashed potatoes, rice, or crusty bread. If you want to thicken the sauce you can use a corn flour slurry.
Keyword lamb