33
Submitted by Mrs Goodall
"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!"
photo by sheepdoc 
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
2
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ingredients
- 2 lbs lamb shanks
- salt, to taste
- pepper, to taste
- 1 tablespoon olive oil
- 10 garlic cloves, peeled and left whole
- 1⁄2 cup chicken stock (or other broth)
- 1⁄2 cup port wine
- 1 tablespoon tomato paste
- 1⁄2 teaspoon dried rosemary
- 1 tablespoon unsalted butter
- 1 teaspoon balsamic vinegar (up to 2 teaspoons)
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directions
- 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!
Questions & Replies
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Reviews
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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.
minglemonkey
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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'mPat
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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 !
dialgranpop
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Easy and delicious. There are a few details missing and I had to wing it - is the broth salted? My chicken broth is homemade and unsalted - so when it says salt to taste, I needed a bit more info. I had 3 lbs of shanks and cooked it for 45 minutes, and I think it could go as long as 60 in the instant pot. I used a cabernet because I wanted to use a wine I would also enjoy drinking - worked fine. Lastly, I think the glaze needs to reduce much longer than 5 minutes - more like 15. Outside of that this is a nice, easy standard to come back to.
Birdie D.
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I made this sooo many times, and it’s always a hit, and ppl talk about it for weeks how amazing the lambshanks were, and continuously everyone is asking me for the recipe! I brown the shanks in a separate pan bc I make at least 6. After taking out the shanks, and thicken the souce, I pour the souce over the lamb and put it in the oven for 5-10 mins. Of course I adjusted the ingredients. It’s amazing! Today I’m trying it with lamb shoulder chops! Can’t wait to b done!!!
Timea H.
see 26 more reviews
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Tweaks
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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!
Maggie Moos BBQ
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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.
pollypop
RECIPE SUBMITTED BY
Mrs Goodall
United States
- 45 Followers
- 126 Recipes
- 7 Tweaks
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