Simple Bagels
Lamb Shanks
By :Chop Secrets |

Course | Main Course |
Cuisine | Modern |
Difficulty | Medium |
Browse Category | Meat |
Duration | 1-2 hours |
Cooking Technique | Pressure Cook, Sauté |
Main Ingredient | Beef Stock, Garlic, Lamb Shanks, Red Wine |
Prep Time | 30 minutes |
Cook Time | 90 minutes |
Servings |
4 servings
|
Ingredients
Marinade Mixture:
- 1/4 cup olive oil
- 3 cloves garlic minced
- 2 tbsp brown sugar
- 1 tbsp each dried oregano smoked paprika, kosher salt
- 1/2 tsp cumin
- 1 cinnamon stick
Mediterranean Lamb Shanks:
- 1 1/2 - 2 lbs lamb shanks preferably skinless, about
3 shanks - 1/4 cup olive oil
- 1 onion chopped
- 3 carrots chopped
- 2 bay leaves
- 2 cups red wine
- 4 cups beef broth warmed
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1/4 cup chopped italian parsley for garnish (optional)
Ingredients
Marinade Mixture:
Mediterranean Lamb Shanks:
|
Instructions
- In a large bowl, combine Marinade Mixture ingredients. Add lamb shanks and coat well. Set aside and allow to marinate for at least 30 minutes.
- Once 30 minutes have elapsed, add 1/4 cup olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
- When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add onion, carrots, bay leaves and remaining marinade to the pot and Sauté until onions are soft, 4-5 minutes.
- Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then simmer and reduce by half (about 10 minutes).
- Add warmed broth and return the meat to the pot, turning once to coat.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 30 minutes.
- When the time is up, let the pressure naturally release (about 15-20 minutes).
- Carefully remove the meat from the pot and cover loosely with foil, reserving juices.
- Strain liquid and return to pot, discarding solids. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed.
- Serve lamb topped with gravy alongside mashed white or sweet potatoes, noodles or rice. Garnish with chopped parsley.

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All recipes by : Chop Secrets
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