Herb-Infused Pressure Cooker Braised Lamb Shanks
Experience the allure of perfectly braised lamb shanks that melt in your mouth, infused with a rich red wine and herb-infused vegetable gravy. This dish strikes the perfect balance between decadence and comfort, with the lamb cooked to tender perfection in a pressure cooker, making it not only a time-saver but a flavor-packed delight. After receiving a Tefal Minut Pressure Cooker as a cherished gift, this was the first recipe I attempted, and it quickly became a family favorite. The shanks are expertly trimmed and seasoned, creating a beautiful meal that pairs wonderfully with creamy mashed potatoes and your choice of vibrant green vegetables. A luscious gravy ensures that every bite is scrumptious, making it an ideal choice for gatherings or cozy dinners at home.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Tomatoes
2 (Peeled, cored, and quartered)
Lamb shanks
4-6 (French trimmed if possible)
Plain flour or gluten-free flour
1/4 cup (For coating lamb shanks)
Olive oil
8 teaspoons (For browning meat and sautéing vegetables)
Onion
1 (Chopped)
Carrots
3 (Peeled and thickly sliced)
Garlic clove
1 (Crushed)
Fresh oregano or dried oregano
1 tablespoon (Chopped if fresh, otherwise dried)
Lemon rind
1 teaspoon (Finely grated)
Red wine
3/4 cup (Cooking wine)
Beef stock or vegetable stock
1/4 cup (For braising)
Salt
To taste
Fresh ground black pepper
To taste
Plain flour or gluten-free flour
4 teaspoons (Optional, for thickening gravy)
Cold water
8 teaspoons (Optional, for thickening gravy)
Instructions
1
Begin by peeling the tomatoes; remove their calyx and cut them into quarters. For easier peeling, you can blanch them in boiling water for one minute and then plunge them into ice water.
2
In a large plastic bag, toss the lamb shanks with the flour until they are evenly coated. Shake off any excess flour and set the shanks aside.
3
Heat half of the olive oil in the pressure cooker without the lid. Brown the lamb shanks in batches, ensuring a golden crust forms on all sides. Once browned, remove the shanks and set aside.
4
Add the remaining olive oil to the cooker and sauté the chopped onion, sliced carrots, and crushed garlic for about 5 minutes, stirring occasionally, until they begin to soften.
5
Incorporate the prepared tomatoes, chopped oregano, lemon rind, red wine, and stock into the pot. Stir well and bring to a boil for a couple of minutes.
6
Return the lamb shanks to the cooker, ensuring they are nestled in the sauce. Season the dish generously with salt and fresh ground black pepper, then spoon some of the sauce over the meat.
7
Seal the pressure cooker with the lid and set it to High Pressure. Cook the lamb shanks for 25 minutes.
8
After 25 minutes, carefully release the pressure from the cooker. Check the lamb for tenderness; it should be falling off the bone. If necessary, cook for an additional 5 minutes.
9
For a thicker gravy, mix the remaining flour with cold water until smooth. Simmer the gravy and gradually stir in this paste until the desired consistency is reached.
10
Serve the lamb shanks with creamy mashed potatoes and vibrant green vegetables, garnished with baked cherry tomatoes for an added splash of color.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The dish is Herb-Infused Pressure Cooker Braised Lamb Shanks.
How many lamb shanks does this recipe serve?
The recipe requires 4 to 6 lamb shanks.
What is the pressure cooking time for the lamb?
The lamb shanks are cooked for 25 minutes under high pressure.
What should I do if the lamb is not tender after 25 minutes?
If the meat is not falling off the bone, cook it for an additional 5 minutes.
How do I prepare the tomatoes for this recipe?
The tomatoes should be peeled, cored, and quartered.
What is the easiest way to peel the tomatoes?
Blanch them in boiling water for one minute, then plunge them into ice water.
How do I coat the lamb shanks?
Toss the shanks in a large plastic bag with flour until they are evenly coated.
Is there a gluten-free option for this recipe?
Yes, you can use gluten-free flour for both coating the lamb and thickening the gravy.
Do I need to brown the meat before pressure cooking?
Yes, brown the lamb shanks in olive oil until a golden crust forms on all sides.
What vegetables are sautéed in the pressure cooker?
Chopped onion, thickly sliced carrots, and crushed garlic are sautéed for about 5 minutes.
What herbs are used to infuse the dish?
The recipe uses 1 tablespoon of chopped fresh or dried oregano.
Is there any citrus used in the flavor profile?
Yes, the dish includes 1 teaspoon of finely grated lemon rind.
What liquids are used for the braising sauce?
The sauce is made with 3/4 cup red wine and 1/4 cup beef or vegetable stock.
How much olive oil is required?
A total of 8 teaspoons of olive oil is used for browning the meat and sautéing the vegetables.
How do I thicken the gravy at the end?
Mix 4 teaspoons of flour with 8 teaspoons of cold water and stir the paste into the simmering gravy.
What pressure setting should I use?
Set the pressure cooker to High Pressure.
What type of wine is recommended?
The recipe suggests using a red cooking wine.
What are the recommended side dishes?
The lamb shanks pair well with creamy mashed potatoes and green vegetables.
What garnish is suggested for the final presentation?
The recipe recommends garnishing with baked cherry tomatoes.
How many carrots are needed?
The recipe calls for 3 carrots, peeled and thickly sliced.
How many garlic cloves are in the recipe?
One crushed garlic clove is used.
When do I add the tomatoes to the pot?
Incorporate the tomatoes after sautéing the onion, carrots, and garlic.
Should I season the meat?
Yes, season the dish generously with salt and fresh ground black pepper before sealing the lid.
Is it necessary to remove the lamb before sautéing vegetables?
Yes, remove the browned lamb shanks and set them aside while you sauté the vegetables.
How much stock is needed?
You will need 1/4 cup of beef or vegetable stock.
How much flour is used for the initial coating?
Use 1/4 cup of plain or gluten-free flour to coat the lamb shanks.
Can I use a specific brand of pressure cooker?
While any pressure cooker works, this recipe was originally tested with a Tefal Minut Pressure Cooker.
What is the first step in the instructions?
The first step is peeling, coring, and quartering the tomatoes.
What is the suggested texture for the lamb?
The lamb should be cooked until it is tender and falling off the bone.
When should I release the pressure?
Carefully release the pressure after the 25-minute cooking time is complete.