Pressure Cooker Lamb Shanks
40 min + 30 min marinatingYield: 6
Tender braised lamb shanks in a spiced red wine and beef stock reduction, finished with a smooth vegetable sauce.
| prepPreheat Instant Pot to Sauté mode | |||||||||||
| 3 lamb shanks (preferably skinless) | Marinate lamb 30 min or overnight | Sauté, brown lamb on all sides | Sauté vegetables & aromatics 5 min | Deglaze with wine, scrape bottom | Return lamb, add stock | Pressure cook High 30 min | Natural release, remove lamb | Remove cinnamon & bay leaves, defat | Blend sauce until smooth, simmer | Stir in cornstarch slurry, thicken | Return lamb to sauce, serve |
| 3 garlic cloves (minced) | |||||||||||
| 1 Tbsp smoked paprika | |||||||||||
| 1 Tbsp oregano | |||||||||||
| 2 tsp sea salt | |||||||||||
| 1/4 tsp ground cumin | |||||||||||
| 2 Tbsp olive oil (for marinating) | |||||||||||
| 2 Tbsp olive oil (for browning) | |||||||||||
| 1 medium onion (roughly chopped) | |||||||||||
| 3 medium carrots (roughly chopped) | |||||||||||
| 1 green chile pepper (sliced) | |||||||||||
| 1 cinnamon stick | |||||||||||
| 2 bay leaves | |||||||||||
| 480 ml red wine | |||||||||||
| 960 ml beef stock | |||||||||||
| 3 Tbsp corn starch | |||||||||||
| 60 ml water | |||||||||||
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