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Lamb Shank Instant Pot Recipe
If you don’t have an instant pot, you can still make this recipe with a pressure cooker or in a stockpot on the stove or in the oven.
Ingredients:
6 lamb shanks, pat dry
1 yellow onion, super fine dice
3 stalks organic celery, finely diced
3 – 4 carrots, peeled and sliced
8 to 10 cloves of garlic, minced
3 Tbsp. tomato paste
2 Tbsp. fresh rosemary, finely chopped
1 Tbs. fresh thyme, finely chopped
12 – 14 leaves of fresh basil, chopped
2 cups red wine
2 – 3 cups beef broth
Olive oil
Salt and pepper
Directions:
Set the instant pot to saute and add about 1 tsp. of olive oil to the pot. Salt and pepper one side of the lamb shanks and place them in a hot instant pot to sear on both sides. This should take approximately 4 minutes a side.
The instant pot only held two shanks at a time so I worked in batches. When each pair was seared I moved them to a dish covered with foil to keep warm until all were seared.
Add a little more olive oil to the instant pot and add the onion, and celery. Saute and stir for a good 10 minutes and then add the carrots and cook an additional 3 minutes stirring all the while.
Add the garlic and stir for one minute more so the garlic doesn’t burn. Make a well in the pan by pushing the mixture to the edges of the pan and add the tomato paste so that it is touching the bottom of the pan. Let the heat caramelize the sugars and add more flavor to the pot. Keep stirring.
Place the lamb shanks on top of this mixture as well as the beef broth, the wine, the thyme, rosemary and basil.
Place the lid on the instant pot and put the vent on seal and press the pressure cook button. Set the timer for 38 minutes.
Once the time is up, let the pot sit and do a natural release for 15 minutes. Then move the vent to open or vent to release any pressure left in the pot.
Remove the lamb shanks to a dish and put the instant pot to saute to reduce the sauce for 10 minutes. Taste the sauce and add salt as necessary.
Pour some of the sauce over the lamb shanks and serve this with mashed potatoes or rice. Remember it’s the sauce that makes it.
Enjoy this wonderfully flavorful dish where the lamb is so tender, it literally falls off the bone.
Thanks for watching and sharing!
Rockin Robin
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