Lamb Shanks in the Pressure Cooker

Foodie Eats - Lamb Shanks Gordon Ramsey Style

I have another recipe for lamb shanks (Honey & Fig Balsamic Roast Lamb Shanks) but wanted to try the instant pot given that it was late in the afternoon. I searched for lamb shanks everywhere and finally found them at the Fort Myers Whole Foods. I found this recipe on Foodie Eats after searching through the few IP books I brought with me to Florida. No lamb shanks somehow in either the Mediterranean IP or Indian IP books I had here.

Glad to find this one!

In a large bowl, combine seasonings below and 1/4 cup oil. Marinate 30 minutes or overnight. 

1 green chili pepper, sliced

3 cloves garlic, minced

1 T smoked paprika

1T oregano

2 Tsp. sea salt

1/4 tsp. ground cumin

2 T brown sugar

1 cinnamon stick, broken in half with no fine slivers

Use the saute setting and heat the IP. add 1/4 cup oil and thoroughly brown on all sides. Once browned, set aside.

Add 1 medium onion roughly chopped, 3 medium carrots roughly chopped, 2 bay leaves. Saute until onions are translucent - approximately 5 minutes. 

Add 1 cup of red wine to deglaze the instant pot getting all the stuck bits off the bottom. Return lamb shanks to the pot and simmer, reducing the liquid by half - maybe 10 minutes.

Add 4 cups of beef stock. Lock the lid and cook for 30 minutes High Pressure. Allow the pressure to naturally release. This whole process (getting up to pressure, cooking at high pressure, and natural release will be at least 45 minutes.) Remove the shanks. Strain the liquid and return to the pot, discarding the cooked vegetables and bay leaves.

Combine 3 T corn starch and 1/4 cup hot water. Add to the pot of liquid and cook on the saute setting until thickened. Return the lamb the pot, covering with sauce.

Serve the lamb with smashed potatoes, white beans tossed with fresh herbs and heated, or polenta and plenty of sauce.