Pressure Cooker Braised Lamb Shank

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Thanks to the pressure cooker, these lamb shanks taste like they've been braising all day when they've only been going for a half hour. Make sure to spring for fresh herbs, with an ingredient like lamb you'll really taste the difference.

serves/makes:

ready in:
1-2 hrs

ingredients

6 tablespoons oil
flour for dredging
2 pounds lamb shanks
1 large white onion, chopped
2 carrots, peeled and sliced
6 cloves garlic, sliced
2 cups whole canned tomatoes, sliced
3 sprigs chopped fresh oregano
3 sprigs chopped fresh thyme
3 sprigs chopped fresh rosemary
8 cups veal stock or beef stock
salt and pepper

directions

Set the pressure cooker to brown or saute and add the oil.

While the oil is heating, dredge the lamb shanks in flour, shaking off any excess. Add the shanks to the pressure cooker. Cook, turning to brown on all sides.

Add the onion, carrots, garlic, oregano, thyme, rosemary, stock, and salt and pepper as desired.

Lock the cover in place and set the pressure cooker to high pressure for 25 minutes.

Use the rapid release method to release the steam. Add the tomatoes. Re-secure the lid and bring the pressure cooker up to high pressure again for 5 minutes.

Use the rapid release method again and release the steam.

If desired, thicken the gravy before serving with the lamb shanks.

nutrition data

Nutritional data has not been calculated yet.

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