Press Cooker Lamb Shanks with Red Wine Sauce

cooked lamb shank on top of potato with side of green beans

Press Cooker Lamb Shanks with Red Wine Sauce

These Pressure Cooker Lamb Shanks are braised in a red wine sauce making them so tender, the meat falls off the bone.

Course Dinner

Cuisine Australian

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 504kcal

Author Kim

Equipment

Pressure Cooker

Ingredients

4 Regular Lamb Shanks
1 medium Brown onion
2 cups chopped celery
2 medium carrots chopped into chunks
6 cloves Garlic
2 stalks Rosemary
3 tablespoons Tomato paste
1 ¼ cup Beef stock/broth
¼ cup Red wine
1 teaspoon Sea salt
4 large White potatoes
¼ cup milk
2 tablespoons butter
2 tablespoon Mayonaise
Handful of Green beans around 20 or so

Instructions

Cooking the Lamb Shanks

Brown Meat: Preheat the pressure cooker on "Saute/Sear" at HIGH TEMP for 1-2 minutes. Brown the lamb shanks in two batches until a rich caramel color develops. Keep the lid off during this process. Once browned, remove and set aside.
Saute Aromatics: In the same pot, sauté onion, celery, and carrots for 3 minutes. Add tomato paste, stir, and cook for an additional 3 minutes. Pour in red wine and beef stock/broth, then add whole garlic cloves and rosemary sprigs. Return the lamb shanks to the pot, nestling them into the mixture.
Cook: Secure and lock the lid. Set the valve to seal. Select "PRESSURE COOK," choose "MEAT/POULTRY," and adjust the timer to 60 minutes. Press start. After the timer elapses, release the pressure valve, remove the lid, and transfer lamb shanks to a baking tray.
Finish Sauce: Strain the liquid from vegetables into a bowl, discarding the vegetables. Heat the liquid on low for 5 minutes until it slightly reduces and thickens. Remove from heat.

Cooking the Potatoes and Beans

Potatoes: Add peeled potatoes to a pot of hot water and bring to the boil. Cook for 10 to12 minutes then test with a fork to see if soft. Once they are soft, drain thewater and mash with a potato masher. Add the milk, butter and mayonnaise until smooth and creamy.
Beans: Steam the bean in a steamer over a pot of water for about 5 minutes, or cook in a bowl of water in the microwave for 3 minutes until just cooked.

Serving

Plating up: Evenly spread the mashed potato across 4 large plate, add a lamb shank to each and drizzle on a little of the sauce, and add the green beans.

Notes

Red Wine: a cabernet sauvignon is what I use and no need for an expensive wine, a cheap one will do so long as it is still "drinkable"

Don't skip the searing step: Searing lamb shanks before slow cooking enhances their flavor, creating a delicious crust and sealing in juices. This crucial step contributes to the depth of taste in the final dish.

Nutrition