Pressure Cooker Braised Lamb Shanks
This easy dish makes an impressive meal for a dinner party. Simply serve with a tossed salad and dinner rolls. Enjoy with a glass of red wine.
Serves: 6Hands-on: 30 minutesTotal: 1 hour 35 minutesDifficulty: Easy
- 1⁄4 cup all-purpose flour
- 1⁄4 tsp. sea salt
- 1⁄4 tsp. freshly ground black pepper
- 4 3⁄4 lbs. lamb shanks
- 1 Tbsp. olive oil
- 1 large carrot, peeled and diced
- 1 celery stalk, chopped
- 1 medium onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 Tbsp. herbes de Provence
- 1 can (14 1⁄2 oz.) diced tomatoes
- 1⁄2 cup dry white wine
- 1⁄2 cup veal or chicken broth
- 1 bay leaf
- 2 cups cooked white rice
- Add the flour, salt, and pepper to a large zip-closure plastic bag. Shake to mix. Add the lamb shanks to the bag, seal the bag, and shake to coat them in the flour. Bring the oil to temperature in the pressure cooker over medium-high heat.
- Remove 2 lamb shanks, shaking off any excess flour, and add to the pressure cooker. Fry for 10 minutes, turning until they’re browned on all sides. Transfer to a platter and keep warm. Repeat with the remaining lamb.
- Add the carrot and celery to the oil in the pressure cooker; sauté for 1 minute. Add the onion and sauté for 3 minutes or until the onion begins to soften. Stir in the garlic; sauté for 30 seconds. Stir in the herbes de Provence, undrained tomatoes, wine, broth, and bay leaf.
- Return lamb and juices to the pressure cooker. Lock the lid in place and bring to high pressure; maintain pressure for 25 minutes. Remove from heat and allow pressure to release naturally for 10 minutes. Quick release remaining pressure and remove the lid.
- Transfer the lamb shanks to an ovenproof platter and tent loosely with aluminum foil. Place in a warm (200°F) oven.
- Place the pressure cooker over medium heat and bring the pan juices to a simmer, stirring occasionally, for 15 minutes.
- Remove the platter with the lamb shanks from the oven, remove the foil, and pour the sauce over the lamb shanks. Serve with rice.