pressure cooker lamb shank

Some foods, like shank, can take hours to cook and, frankly, I just don’t always have hours to wait for a good, healthy meal.
These beautiful, meaty shanks are from my local butcher and have been in my freezer for about three weeks. Three weeks too long!!
It took me about 20 minutes to prepare this dish and a further 40 minutes of cooking time, for tender, flavourful shanks that I served on creamy, garlicky mashed potato.
In my mind, a meal fit for kings and queens!!

ingredients | easy
2-4 large lamb shanks
5T flour
Olive oil
1T butter
1 large white onion, chopped
2T tomato paste
4 large ripe tomatoes, quartered
4 garlic cloves, sliced
2 stalks rosemary
1/2t ground coriander
1t turmeric
1/2t ground cinnamon
2t cumin seeds, lightly crushed
2t paprika (not smoked)
2 bay leaves
1C chicken stock
1C red wine
2 leeks, sliced diagonally
2 carrots, peeled and cubed
3 celery ribs, sliced
2T brown sugar
bunch fresh parsley, garnish
zest of 1 lemon, garnish
mint leaves, garnish
1t fine salt
good grind of black pepper
2T corn flour
2T water

how to
Season the shanks with salt & pepper and dust with the flour.
Turn the pressure cooker to saute mode. Heat about 3 tablespoons olive oil and brown the shanks all over until beautifully caramelised. Set aside. Add 1 tablespoon of olive oil to the uncleaned bowl of the pressure cooker and a knob of butter. Sauté the onion until translucent. About 3 minutes.
Add the tomato paste & sugar, stir and cook for about a minute. Add the coriander, turmeric, cinnamon, cumin & paprika, stir and cook until fragrant. About a minute.
Pour the wine into the pot to deglaze and reduce by half. Add the carrots, celery & leeks, stir to combine and cook for about 3 minutes on a gentle simmer.
Nestle the shanks in the vegetable mixture and top with the quartered tomatoes, rosemary and bay leaves.
Add the salt, black pepper and bay leaves and pour the stock around the shanks into the pot.
Bring the mixture to a boil. Switch saute mode off.
Place the lid on the cooker, seal the vent and turn the pressure cooking time to 40 minutes, on normal mode.
Cook for the set time with a natural pressure release.
Carefully remove the lid.
To thicken the sauce, mix the corn flour with the water to a paste. Switch to sauté mode.
Pour the corn flour mixture into the pot, stir and gently simmer until the sauce has thickened.

Garnish with chopped parsley, mint leaves and lemon zest.




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