Braised Lamb Shanks

AuthorJaneCategoryDifficultyBeginner

Yields4 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 2 Tomatoes, peeled off skin (optional), cut into quarters
 4 lamb shanks
 30 g plain flour
 8 tsp olive oil
 1 onion, chopped
 3 carrots, peeled and thickly sliced
 1 garlic clove, crushed
 1 tbsp fresh oregano or 1 tsp drived oregano
 1 tsp lemon rind, finely grated
 175 ml red wine
 75 ml beef/vegetable stock
 salt
 freshly ground black pepper
 4 tsp plain flour (optional for thickening gravy)
 3 tsp cold water (optional for thickening gravy)

1

Toss the shanks in the flour in a large plastic bag. Shake off any excess flour. Discard excess flour.

2

Choose SAUTE function and heat half the oil and brown two shanks at a time, remove browned four shanks and set aside.

3

Add the remaining oil and the onion, carrots and garlic into the inner pot. Fry for 5 minutes, stir occasionally.

4

Add the tomatoes, oregano, lemon rind, wine and stock. Bring to the boil, stir well, for a few minutes.

5

Spoon out some of the sauce and vegetables and return the lamb shanks to the inner pot. Return those sauce and vegetables over the shanks in the inner pot.

6

Close the lid and set the pressure release valve to closed.

7

Choose MEAT function and adjust the timer between 25 and 30 minutes (depends on how tender you want the meat to be)

8

When the cooking finished, carefully quick release pressure and open the lid. Remove the vegetables and shanks, set aside. Leave the gravy in the pot.

Thicker the gravy
9

Add the remaining flour to the cold water and stir until smooth.

10

Choose BOIL function and set the temperature at 95°C to simmer the gravy and add the flour paste in slowly until the gravy thickens.

Ingredients

 2 Tomatoes, peeled off skin (optional), cut into quarters
 4 lamb shanks
 30 g plain flour
 8 tsp olive oil
 1 onion, chopped
 3 carrots, peeled and thickly sliced
 1 garlic clove, crushed
 1 tbsp fresh oregano or 1 tsp drived oregano
 1 tsp lemon rind, finely grated
 175 ml red wine
 75 ml beef/vegetable stock
 salt
 freshly ground black pepper
 4 tsp plain flour (optional for thickening gravy)
 3 tsp cold water (optional for thickening gravy)

Directions

1

Toss the shanks in the flour in a large plastic bag. Shake off any excess flour. Discard excess flour.

2

Choose SAUTE function and heat half the oil and brown two shanks at a time, remove browned four shanks and set aside.

3

Add the remaining oil and the onion, carrots and garlic into the inner pot. Fry for 5 minutes, stir occasionally.

4

Add the tomatoes, oregano, lemon rind, wine and stock. Bring to the boil, stir well, for a few minutes.

5

Spoon out some of the sauce and vegetables and return the lamb shanks to the inner pot. Return those sauce and vegetables over the shanks in the inner pot.

6

Close the lid and set the pressure release valve to closed.

7

Choose MEAT function and adjust the timer between 25 and 30 minutes (depends on how tender you want the meat to be)

8

When the cooking finished, carefully quick release pressure and open the lid. Remove the vegetables and shanks, set aside. Leave the gravy in the pot.

Thicker the gravy
9

Add the remaining flour to the cold water and stir until smooth.

10

Choose BOIL function and set the temperature at 95°C to simmer the gravy and add the flour paste in slowly until the gravy thickens.

Braised Lamb Shanks

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