Braised Lamb Shanks Pressure Cooker Recipes

Steps:

• Peel the tomatoes, remove the calyx and cut into quarters. If you prefer, you can drop the tomatoes into boiling water for one minute and then refresh in ice cold water- this makes removing the skins easier.
• Toss the shanks in the flour -I do this in a large plastic bag for a no mess cleanup. Shake off any excess flour. Discard excess flour.
• Heat half of the oil in the cooker (no lid) and brown the shanks, two at a time if necessary. Remove and set aside.
• Add the remaining oil and the onion, carrots and garlic. Fry for 5 minutes, stirring occassionally. Add the tomatoes, oregano, lemon rind, wine and stock. Bring to the boil, stirring well, for a few minutes.
• Return the lamb shanks to the cooker and season well with salt and pepper. Spoon some of the sauce and vegetables over the meat.
• Close and lock the lid. Set cooker to High Pressure and cook for 25 minutes.
• Carefully release pressure from the cooker and check the meat is cooked. The meat should be very tender and almost falling off the bone. Cook a furtehr 5 minutes if required (though I haven't had to do this).
• If you would like the gravy a little thicker- add the remaining flour to the cold water and stir until smooth. Simmer gravy and add the flour paste in slowly until the gravy is thicker.
• Serve with mashed potato and a green veg -- or baked tiny tomatoes as we did. The green or red really adds colour to the plated meal.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Pour the oil in a casserole dish or roasting tray large enough to fit all the shanks. With the pan set over a high heat on the hob, spend a good 10 mins browning the lamb all over.
• Remove the lamb, add the onion and carrot and cook for 10 mins until starting to brown. Stir in the herbs and garlic and cook for a few mins more. Stir in the flour and tomato purée, season well then pour over the wine and stock.
• Return the lamb shanks to the pan. Bring to a simmer, cover with a lid or tightly with foil and cook in the oven, undisturbed, for 1½-2 hrs until lamb is tender. Remove the lamb from the sauce and set aside.
• Put pan back on the hob and bubble the sauce down for about 15 mins until rich and glossy. Pass through a sieve into a jug. The lamb and sauce can be stored in the fridge for two days or frozen for one month. To serve, reheat the lamb in the sauce, adding a splash of water if the sauce is too thick.