Braised Lamb Shanks in Garlic and Port Reduction
Indulge in the rich and savory flavors of our Braised Lamb Shanks in Garlic and Port Reduction. This elegant dish is perfect for both novice and experienced cooks, thanks to the convenience of the pressure cooker. Lamb shanks, known for their tender and flavorful meat, become melt-in-your-mouth delicious when braised quickly in a pressure cooker. This recipe integrates the aromatic essence of whole garlic cloves and the sweet depth of port wine, balancing beautifully with the herbs. It's a perfect dish for cozy dinners or special occasions and pairs wonderfully with orzo pasta and peas or mashed potatoes. Enjoy this culinary delight ready in just 30 minutes without sacrificing flavor, a true homage to traditional slow cooking!
N/A
Servings
410
Calories
11
Ingredients
Ingredients
Lamb shanks
2 lbs (Trimmed and seasoned with salt and pepper)
Salt
to taste (For seasoning)
Pepper
to taste (For seasoning)
Olive oil
1 tablespoon (For browning)
Garlic cloves
10 (Peeled and left whole)
Chicken stock
1/2 cup (For braising)
Port wine
1/2 cup (For flavor and sauce)
Tomato paste
1 tablespoon (For depth of flavor)
Dried rosemary
1/2 teaspoon (For seasoning)
Unsalted butter
1 tablespoon (For finishing sauce)
Balsamic vinegar
1 teaspoon (up to 2 teaspoons) (For balancing sauce)
Instructions
1
Begin by trimming any excess fat from the lamb shanks, although some enjoy leaving a bit of fat for flavor. Season the shanks generously with salt and pepper.
2
In your pressure cooker, heat the olive oil over medium-high heat. Once hot, add the seasoned lamb shanks, browning them on all sides for a nice sear, approximately 4-5 minutes per side. Alternatively, this can be done in a separate large skillet if preferred.
3
When the lamb shanks are nearly browned, add the whole garlic cloves to the pot and sauté until they turn a light golden brown, being careful not to burn them.
4
Pour in the chicken stock and port wine, then stir in the tomato paste and sprinkle the dried rosemary over the top, ensuring the tomato paste is well dissolved in the liquid.
5
Seal the pressure cooker, ensuring it is properly locked, and bring it to full pressure (15 pounds).
6
Once at pressure, reduce the heat to maintain a steady pressure and cook for 30 minutes.
7
After cooking, turn off the heat and allow the pressure to release naturally for maximum tenderness.
8
Carefully remove the lamb shanks from the pot and set them aside on a serving plate.
9
Return the pot to the heat and boil the remaining sauce uncovered for about 5 minutes to concentrate and thicken it.
10
Remove from heat, whisk in the unsalted butter, and finish with the balsamic vinegar, adjusting to taste.
11
Pour the sauce over the lamb shanks and serve immediately.
Nutrition Information
25g
Fat
15g
Carbs
35g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Braised Lamb Shanks in Garlic and Port Reduction?
It is an elegant and savory dish where lamb shanks are pressure-cooked with garlic and port wine to achieve a melt-in-your-mouth texture.
How long does it take to cook the lamb shanks?
The lamb shanks cook for 30 minutes at full pressure in a pressure cooker.
What type of wine is used in this recipe?
This recipe uses 1/2 cup of port wine for sweet depth and flavor.
How many garlic cloves are required?
The recipe calls for 10 whole peeled garlic cloves.
What pressure setting should I use?
Set the pressure cooker to full pressure, which is 15 pounds.
How should the pressure be released?
The pressure should be allowed to release naturally for maximum tenderness.
What are the nutritional values per serving?
Each serving contains 410 calories, 25g of fat, 15g of carbohydrates, and 35g of protein.
What side dishes pair well with this lamb?
It pairs wonderfully with orzo pasta and peas or mashed potatoes.
How do I thicken the sauce?
Boil the remaining sauce uncovered for about 5 minutes to concentrate it, then whisk in butter.
What is the purpose of balsamic vinegar in the sauce?
It is used at the end to balance the flavors of the reduction.
Can I brown the meat in something other than the pressure cooker?
Yes, you can brown the lamb shanks in a separate large skillet if preferred.
How long should I brown the lamb shanks?
Brown them for approximately 4-5 minutes per side until they have a nice sear.
What kind of oil is used for browning?
The recipe uses 1 tablespoon of olive oil.
Do I need to trim the fat off the lamb?
You can trim excess fat, though some prefer to leave a bit for extra flavor.
What kind of stock is used for braising?
The recipe calls for 1/2 cup of chicken stock.
What herbs are included in the seasoning?
1/2 teaspoon of dried rosemary is used to season the dish.
What type of butter should I use for the sauce?
Unsalted butter is recommended for finishing the sauce.
How much tomato paste is needed?
One tablespoon of tomato paste is used to add depth of flavor.
When do I add the garlic cloves?
Add the whole garlic cloves when the lamb shanks are nearly finished browning.
How do I prepare the lamb before cooking?
Trim the fat and season the shanks generously with salt and pepper.
Is this recipe suitable for beginners?
Yes, the use of a pressure cooker makes this elegant dish accessible for novice cooks.
How much balsamic vinegar is used?
Use 1 teaspoon, adjusting up to 2 teaspoons according to your taste.
How many ingredients are in this recipe?
There are 11 ingredients in total.
Should the garlic be minced?
No, the garlic cloves should be left whole and peeled.
What is the protein content of this dish?
The dish contains 35g of protein per serving.
Is this a good recipe for special occasions?
Yes, it is described as a perfect dish for special occasions and cozy dinners.
Can I use fresh rosemary instead of dried?
While the recipe specifies dried rosemary, fresh can be used as a substitute if adjusted for potency.
What should I do if the tomato paste isn't mixing?
Ensure the tomato paste is well dissolved in the liquid before sealing the pressure cooker.
How many servings does this recipe make?
The recipe uses 2 lbs of lamb shanks, which typically serves 2 to 4 people.
What tags are associated with this recipe?
Tags include lamb, pressure cooker, port wine, comfort food, and easy recipe.