Braised Lamb Shanks: A Pressure Cooker Delight

The scent of braised lamb shanks takes me straight back to Sunday dinners at my grandmother’s. As a child, I’d be mesmerized watching her coax impossibly tender meat from simple ingredients, the rich aroma filling the entire house. I remember the gleam of the mahogany table, laden with steaming dishes, and the satisfied sighs as everyone savored each bite. It was pure comfort, pure love on a plate—a memory I cherish and strive to recreate in my own kitchen.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4-6
• Dietary Type: Can be Gluten-Free

Ingredients

• 4-6 lamb shanks, french trimmed if possible
• 1/4 cup plain flour or 1/4 cup gluten-free flour
• 8 teaspoons olive oil
• 1 onion, chopped
• 3 carrots, peeled and thickly sliced
• 1 garlic clove, crushed
• 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
• 1 teaspoon lemon rind, finely grated
• 3/4 cup red wine
• 1/4 cup beef stock or 1/4 cup vegetable stock
• 2 tomatoes
• Salt
• Fresh ground black pepper
• 4 teaspoons plain flour (optional for thickening gravy) or 4 teaspoons gluten-free flour (optional for thickening gravy)
• 8 teaspoons cold water (optional for thickening gravy)

Equipment Needed

• Pressure Cooker
• Large Plastic Bag (optional, for flouring shanks)
• Knife
• Chopping board

Instructions

1. Begin by preparing the tomatoes. You can peel them using one of two methods: the first is to simply peel with a knife. The second, for easier peeling, drop the tomatoes into boiling water for one minute and then refresh them immediately in ice-cold water. This will loosen the skins, making them easy to peel. After peeling, remove the calyx (the stem end) and cut the tomatoes into quarters.

2. Next, prepare the lamb shanks. Place the flour (either plain or gluten-free) in a large plastic bag. Add the lamb shanks to the bag, seal it, and toss to coat the shanks evenly with flour. This method minimizes mess. Shake off any excess flour; discarding the excess.

3. Heat half of the olive oil (4 teaspoons) in the pressure cooker (without the lid on). Brown the lamb shanks in the hot oil, working in batches if necessary to avoid overcrowding the cooker. Overcrowding will lower the oil temperature and cause the shanks to steam rather than brown. Remove the browned shanks from the cooker and set them aside.

4. Add the remaining olive oil (4 teaspoons) to the pressure cooker. Add the chopped onion, sliced carrots, and crushed garlic to the cooker. Fry the vegetables for about 5 minutes, stirring occasionally, until they begin to soften and the onion becomes translucent.

5. Add the quartered tomatoes, oregano (either fresh or dried), and finely grated lemon rind to the cooker. Pour in the red wine and stock (beef or vegetable, depending on your preference). Bring the mixture to a boil, stirring well to combine all the ingredients. Let it simmer for a few minutes to allow the flavors to meld.

6. Return the browned lamb shanks to the pressure cooker. Season generously with salt and freshly ground black pepper. Spoon some of the sauce and vegetables over the meat to ensure it’s well coated.

7. Close the pressure cooker lid securely and lock it into place according to the manufacturer’s instructions. Set the cooker to High Pressure and cook for 25 minutes.

8. After 25 minutes, carefully release the pressure from the cooker according to the manufacturer’s instructions. Once all the pressure has been released, open the lid and check the meat for doneness. The lamb shanks should be very tender, with the meat almost falling off the bone. If the meat is not quite tender enough, close the lid again and cook for a further 5 minutes at High Pressure. I have rarely found it necessary to cook for this extra time, but it depends on the size of the shanks.

9. If you prefer a thicker gravy, prepare a slurry by mixing the remaining flour (either plain or gluten-free) with the cold water in a small bowl, stirring until smooth and there are no lumps. Simmer the gravy in the pressure cooker (with the lid off) over medium heat. Slowly add the flour paste to the gravy, stirring constantly, until the gravy reaches your desired thickness.

10. Serve the braised lamb shanks hot, spooning plenty of the delicious gravy over the meat. Accompany with creamy mashed potato and a vibrant green vegetable, such as steamed green beans or broccoli. Alternatively, bake tiny tomatoes alongside for a burst of color and flavor.

Expert Tips & Tricks

• French trimming: Ask your butcher to “french trim” the lamb shanks for you. This means removing some of the fat and meat from the bone, making the dish less fatty. At the very least, ask them to remove the knuckle end.
• Browning is key: Don’t skip the step of browning the lamb shanks. This adds a rich, caramelized flavor that enhances the overall taste of the dish.
• Deglaze for extra flavor: After browning the lamb shanks, deglaze the pan with a splash of red wine or stock to scrape up any browned bits from the bottom of the cooker. These bits add depth of flavor to the sauce.
• Adjust seasoning: Taste the gravy before serving and adjust the seasoning as needed. You may need to add more salt, pepper, or even a pinch of sugar to balance the flavors.
• Herbs: Feel free to experiment with different herbs. Rosemary or thyme would also work well in this recipe. Add them along with the oregano.

Serving & Storage Suggestions

Serve the braised lamb shanks immediately after cooking for the best flavor and texture. Garnish with a sprig of fresh oregano or parsley for a pop of color.

Leftover braised lamb shanks can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the shanks in a saucepan over low heat, adding a little stock or water if needed to prevent them from drying out. You can also reheat them in the microwave.

For longer storage, braised lamb shanks can be frozen for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Please note that the following nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	804 kcal	N/A
Fat	42.9 g	66%
Saturated Fat	15 g	75%
Cholesterol	242 mg	80%
Sodium	269 mg	11%
Carbohydrates	19 g	6%
Fiber	2.9 g	11%
Sugars	5.3 g	N/A
Protein	73.7 g	147%

Variations & Substitutions

• Gluten-Free: Use gluten-free flour and gluten-free stock to make this dish gluten-free.
• Vegetarian: This recipe, in its current form, is not suitable for vegetarians.
• Wine: If you don’t have red wine on hand, you can substitute it with beef stock or chicken stock. This will alter the flavor slightly, but it will still be delicious.
• Vegetables: Add other root vegetables like parsnips or celeriac for added flavor and texture.
• Spice: Add a pinch of red pepper flakes for a subtle kick.

FAQs (Frequently Asked Questions)

Q: Can I make this recipe in a slow cooker?
A: Yes, you can. Brown the lamb shanks as instructed, then transfer them to a slow cooker with the remaining ingredients. Cook on low for 6-8 hours, or until the meat is very tender.

Q: Can I use different cuts of lamb?
A: While lamb shanks are ideal for braising, you could use other cuts like lamb shoulder, but adjust the cooking time accordingly.

Q: How do I know when the lamb is cooked through?
A: The lamb is cooked through when the meat is very tender and easily pulls away from the bone.

Q: Can I make this recipe ahead of time?
A: Yes, this dish can be made a day or two in advance. The flavors will actually improve as it sits. Reheat gently before serving.

Q: My gravy is too thin. How do I thicken it?
A: Use the flour and water slurry method described in the recipe. Alternatively, you can simmer the gravy for longer to reduce it naturally.

Final Thoughts

Braised Lamb Shanks are a truly comforting and satisfying meal, perfect for a cozy night in or a special occasion. Don’t be intimidated by the pressure cooker – it simplifies the process and delivers incredibly tender results. So, gather your ingredients, embrace the warmth of your kitchen, and create a dish that will warm both your heart and your stomach. I encourage you to try this recipe, experiment with your own variations, and share your experiences. Pair it with a robust red wine and enjoy!