Pressure Cooker Lamb Shanks

Yield: 6

40 min + 30 min marinating

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
2 cups / 480 ml red wine
4 cups / 960 ml beef stock
3 Tbsp corn starch
1/4 cup / 60 ml water

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