We love lamb shanks and I find them at Whole Foods consistently. They freeze well, too. Rather than make the traditional lamb shank recipes I've posted before, I thought I'd try them with Indian spices. I served them over while basmati rice cooked in the rice cooker with a few Star Anise and a bit of butter and salt. I minced a handful of cilantro and tossed it in when the rice was hot.
This recipe is adapted from Archana Mundhe's The Essential Indian Instant Pot Cookbook.
Start with 4 lamb shanks. The recipe called for them to be cut into 2 inch pieces. I used whole shanks. Pat them dry.
Let sit 3 hours to overnight.
Slice 2 large yellow onions, thinly.
When ready to cook, pour 1/4 cup oil into the instant pot and saute the onions until limp and yellow. Do not burn or brown heavily. Press cancel and place the shanks in amongst the onions, covering each shank with some onion. Make sure any browned bits of onion are scaped off the bottom of the pot. Pour 1/2 cup water into the plastic bag - shake to combine any spice that was not on the lamb. Set this water aside.
Secure the lid and set the pressure release to Sealing. Select Meat/Stew and set the cooking time for 40 minutes on high pressure. The pressure will adjust and the seal will seal after 5-10 minutes. The countdown to 40 will begin. Let the pressure release naturally for 15 minutes. Move the pressure release to vent to allow all steam to escape. Remove cover. Return meat to the pot.
Remove hot shanks to a meat board and remove all the meat in chunks.
Stir 1-2 tsp. garam masala into the 1/2 cup reserved water. Pour into the pot with the onions, broth and lamb. Stir and saute for about 5 minutes. It will thicken slightly.
Spoon the meat mixture onto the prepared rice. Serve with Naan pockets if desired, filling them in halves.
