BRAISED LAMB SHANKS - PRESSURE COOKER RECIPE
Tender braised lamb shanks in a red wine and vegetable gravy. Really not as rich as it sounds. Was given a pressure cooker as a gift from my family for my birthday- a Tefal Minut Pressure Cooker. This was my first recipe to try from the recipe book that came with it. My family raved over this dish. Ask the butcher to 'french trim' the shanks for you, or at least remove the knuckle end. This will also cut down on the fattiness of the dish. Use gluten-free flour and stock for a gluten-free meal. Serve with mashed potato and a green vege sid. Delicious gravy for your mash
Provided by Jubes
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Peel the tomatoes, remove the calyx and cut into quarters. If you prefer, you can drop the tomatoes into boiling water for one minute and then refresh in ice cold water- this makes removing the skins easier.
- Toss the shanks in the flour -I do this in a large plastic bag for a no mess cleanup. Shake off any excess flour. Discard excess flour.
- Heat half of the oil in the cooker (no lid) and brown the shanks, two at a time if necessary. Remove and set aside.
- Add the remaining oil and the onion, carrots and garlic. Fry for 5 minutes, stirring occassionally. Add the tomatoes, oregano, lemon rind, wine and stock. Bring to the boil, stirring well, for a few minutes.
- Return the lamb shanks to the cooker and season well with salt and pepper. Spoon some of the sauce and vegetables over the meat.
- Close and lock the lid. Set cooker to High Pressure and cook for 25 minutes.
- Carefully release pressure from the cooker and check the meat is cooked. The meat should be very tender and almost falling off the bone. Cook a furtehr 5 minutes if required (though I haven't had to do this).
- If you would like the gravy a little thicker- add the remaining flour to the cold water and stir until smooth. Simmer gravy and add the flour paste in slowly until the gravy is thicker.
- Serve with mashed potato and a green veg -- or baked tiny tomatoes as we did. The green or red really adds colour to the plated meal.
STOUT-BRAISED LAMB SHANKS
You can't have Irish stew for St Patrick's Day every year. If you feel like something a little different, but still fairly traditional, this hearty dish should fit the bill.
Provided by Nick Russell
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h50m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a Dutch oven or large, wide pot over medium-high heat until the oil begins to smoke. Brown the lamb shanks in the hot oil on all sides until well browned, about 10 minutes. Remove lamb shanks and set aside. Pour the excess grease from the Dutch oven, reduce heat to medium, and stir in the onions and garlic. Cook and stir until the onions have softened and turned translucent, about 5 minutes. Stir in the carrots, celery, and tomato paste; continue cooking 5 minutes more.
- Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth. Bring to a simmer over high heat. While you're waiting for the beer to simmer, use kitchen twine to tie together the thyme sprigs, parsley sprigs, and bay leaf into a secure bundle; add to the lamb shanks.
- Once the lamb shanks begin to simmer, reduce the heat to medium-low, cover, and simmer until the lamb is very tender and nearly falling off of the bone, 2 to 3 hours. Stir the lamb occasionally as it cooks, and add water if needed to keep the cooking liquid from becoming too thick. You want the cooking liquid to have reduced into a nice sauce by the time the lamb shanks are done. Stir in the rosemary sprig, and salt and pepper to taste during the last 10 minutes of cooking. Remove rosemary sprig and herb bundle before serving.
Nutrition Facts : Calories 347.5 calories, Carbohydrate 16.2 g, Cholesterol 89.3 mg, Fat 15.3 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 5.3 g, Sodium 544.3 mg, Sugar 5.4 g
JINX-PROOF BRAISED LAMB SHANKS
Lamb shanks are one of the most foolproof meat choices out there; and when you braise it, you have about as close to a sure thing as there is. After a long, slow roast in an aromatic, deeply flavored broth, these lamb shanks are sure to get rave reviews.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Shanks
Time 3h
Yield 6
Number Of Ingredients 17
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb shanks into a roasting pan and drizzle with olive oil; season with salt, black pepper, dried rosemary, and thyme. Toss lamb shanks to coat with oil and seasonings.
- Roast in the preheated oven until lamb is browned, about 30 minutes.
- Reduce oven heat to 325 degrees F (165 degrees C).
- Melt butter in a saucepan over medium-high heat; cook and stir onion, celery, and carrot in the hot butter until onion is browned, about 10 minutes. Stir flour into vegetables until combined; mix in garlic. Cook and stir for 1 more minute.
- Pour red wine into vegetable mixture, stir to combine, and mix in chicken stock, water, balsamic vinegar, and cinnamon. Pour sauce over lamb shanks in the roasting pan. Cover roasting pan with aluminum foil, sealing foil loosely so that the sauce can reduce slightly as it cooks.
- Bake lamb shanks for 1 hour; flip lamb shanks and place foil back on dish. Continue baking until a fork inserts easily into the meat, about 1 more hour. Transfer lamb shanks to a large bowl, cover with foil, and let rest for 10 minutes.
- Pour braising liquid into a saucepan, place over high heat, and boil for 10 minutes, skimming fat as it reduces and thickens slightly. Stir chopped rosemary into sauce, check levels of salt and pepper, and serve lamb shanks with pan sauce.
Nutrition Facts : Calories 502.3 calories, Carbohydrate 8.2 g, Cholesterol 168.7 mg, Fat 27.3 g, Fiber 1.3 g, Protein 49.6 g, SaturatedFat 10.2 g, Sodium 153.4 mg, Sugar 2.9 g
PRESSURE-COOKER WINE-BRAISED BEEF SHANKS
I adapted this from a slow-cooker recipe to one that takes about 2 hours start to finish, using a pressure cooker. Served over egg noodles or rice, it reminds me of Grandma's house. -Helen Nelander, Boulder Creek, California
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle beef with salt. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Press cancel. Return all to pressure cooker. Add onion, carrot, green pepper, wine, broth and lemon. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel. Remove meat and vegetables from pressure cooker; keep warm. Discard lemon., Skim fat from cooking juices. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with beef and vegetables.
Nutrition Facts : Calories 172 calories, Fat 5g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 592mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
BRAISED LAMB SHANKS
From El Sobrante, California, Billie Moss says of this satisfying one-pot meal, "The meat becomes so tender and savory after simmering with the vegetables and herbs."
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown lamb in oil; remove and set aside. Add the onion and garlic; saute until tender. Stir in flour; cook and stir for 1 minute. Add bouillon and water; stir to dissolve. , Return lamb to pan. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until meat is tender.
Nutrition Facts : Calories 599 calories, Fat 34g fat (10g saturated fat), Cholesterol 159mg cholesterol, Sodium 1568mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 6g fiber), Protein 47g protein.
More about "braised lamb shanks pressure cooker recipes"
PRESSURE COOKER LAMB SHANKS - WITH GORDON RAMSAY STYLE!
From thefoodieeats.com
Ratings 65Calories 275 per servingCategory Main Course
- In large bowl - combine lamb, pepper, garlic, paprika, oregano, salt, cumin, brown sugar, cinnamon sticks, and 1/4 cup oil. Mix well to coat meat, then marinate from 30 minutes to overnight.
- Using sauté setting, heat Instant Pot. Once hot add 1/4 cup olive oil and thoroughly brown lamb on all sides – making sure to render all the fat. Once browned, remove lamb shanks and set aside.
- Add onions, carrots, bay leaves, and remaining marinade to the pot. Sauté until onions become translucent – about 5 minutes.
- Add red wine to deglaze the pot - making sure to scrape all the bits stuck to the bottom. Return lamb to pot. Simmer to reduce by half - about 10 minutes.
PRESSURE COOKER BRAISED LAMB SHANK RECIPE
From cdkitchen.com
Servings 4Total Time 1 hr
TENDER LAMB SHANKS PRESSURE COOKER RECIPE - FALLS OFF …
From myketokitchen.com
PRESSURE COOKER BRAISED LAMB SHANKS & COUSCOUS
From beyondmeresustenance.com
10 BEST LAMB SHANKS PRESSURE COOKER RECIPES | YUMMLY
From yummly.com
PRESSURE COOKED LAMB SHANK RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PORT BRAISED LAMB SHANKS - RECIPETIN EATS
From recipetineats.com
BRAISED LAMB SHANKS - JO COOKS
From jocooks.com
PRESSURE COOKER RED WINE LAMB SHANKS - HONEST …
From honestcooking.com
BRAISED BEEF SHANK INSTANT POT - THERESCIPES.INFO
From therecipes.info
BRAISED LAMB SHANKS - PRESSURE KING PRO RECIPE
From highstreettv.com
SPRING FEAST: HOW TO MAKE TENDER BRAISED LAMB SHANKS
From seriouseats.com
LAMB SHANK RECIPES | RECIPETIN EATS
From recipetineats.com
INSTANT POT LAMB (PRESSURE COOKER LAMB) - TESTED BY AMY + JACKY
From pressurecookrecipes.com
PRESSURE COOKER LAMB SHANKS - NOM NOM PALEO®
From nomnompaleo.com
INSTANT POT BRAISED LAMB SHANKS WITH TOMATO - A SIMPLE, ELEGANT …
From bigflavorstinykitchen.com
PRESSURE COOKER LAMB SHANKS - DADCOOKSDINNER
From dadcooksdinner.com
CLASSIC BRAISED LAMB SHANK - THE STAY AT HOME CHEF
From thestayathomechef.com
SLOW BRAISED LAMB SHANKS - SIMPLY DELICIOUS
From simply-delicious-food.com
INSTANT POT LAMB SHANKS - VERONIKA'S KITCHEN
From veronikaskitchen.com
BRAISED LAMB SHANK RECIPE - HOW THE PROS DO IT – DALSTRONG …
From dalstrong.ca
PRESSURE COOKER (INSTANT POT) LUSCIOUS LAMB SHANKS
From pressurecookingtoday.com
BRAISED LAMB SHANKS - CAFE DELITES
From cafedelites.com
BRAISED LAMB, VEAL OR BEEF SHANKS - DEB'S KITCHEN
From debskitchen.com
BRAISED LAMB SHANKS - PRESSURE COOKER… - 300,000+ RECIPES
From recipefuel.com
BRAISED LAMB SHANKS - PRESSURE COOKER RECIPE RECIPE - FOOD.COM
From pinterest.ca
BRAISED LAMB SHANKS PRESSURE COOKER - ALL INFORMATION ABOUT …
From therecipes.info
SUPER TENDER BRAISED LAMB SHANKS (SLOW COOKER OPTION)
From themediterraneandish.com
PORK SHANKS FROZEN - THERESCIPES.INFO
From therecipes.info
INSTANT POT LAMB SHANKS (MEDITERRANEAN STYLE) - WENT HERE 8 THIS
From wenthere8this.com
PRESSURE COOKER BRAISED LAMB SHANK | TRUE AUSSIE - USA
From trueaussiebeefandlamb.com
BRAISED LAMB SHANKS - PRESSURE COOKER RECIPE RECIPE - FOOD.COM
From pinterest.com.au
BRAISED LAMB SHANKS (SLOW COOKER) - EASY AND DELISH
From easyanddelish.com
BRAISED LAMB SHANKS RECIPE (FALL-APART TENDER!) | WHOLESOME YUM
From wholesomeyum.com
LAMB SHANK SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
INSTANT POT LAMB SHANK - TESTED BY AMY - JACKY
From pressurecookrecipes.com
BRAISED LAMB SHANKS (PERSIAN STYLE) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
2 FLAVORSOME LAMB SHANK PRESSURE COOKER RECIPE - MISS VICKIE
From missvickie.com
SLOW COOKER SHANK HAM : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
BRAISED LAMB SHANKS - PRESSURE COOKER RECIPE RECIPE - FOOD.COM …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love