Pressure Cooker Tuscan Lamb Shanks Recipes

BRAISED LAMB SHANKS - PRESSURE COOKER RECIPE

Braised Lamb Shanks - Pressure Cooker Recipe image

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

Ingredients

2 tomatoes
4 -6 lamb shanks, french trimmed if possible
1/4 cup plain flour or 1/4 cup gluten-free flour
8 teaspoons olive oil
1 onion, chopped
3 carrots, peeled and thickly sliced
1 garlic clove, crushed
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1 teaspoon lemon rind, finely grated
3/4 cup red wine
1/4 cup beef stock or 1/4 cup vegetable stock
salt
fresh ground black pepper
4 teaspoons plain flour (optional for thickening gravy) or 4 teaspoons gluten-free flour (optional for thickening gravy)
8 teaspoons cold water (optional for thickening gravy)

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.

PRESSURE COOKER TUSCAN LAMB SHANKS

Pressure Cooker Tuscan Lamb Shanks image

This recipe is from Cooking Light and was one of the first I made in my new pressure cooker. It turned out great, Enjoy!!

Provided by Love to Eat

Categories Lamb/Sheep

Time 1h30m

Yield 5 cups lamb/bean mixture, 5 serving(s)

Number Of Ingredients 16

Ingredients

3/4 cup dried great northern beans
3 1/4 cups water, divided
3 lbs lamb shanks (about 2 large shanks)
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons olive oil, divided
1/2 cup shallot, sliced
6 garlic cloves, sliced
1 cup dry red wine
1/4 cup sun-dried tomato
1 teaspoon dried rosemary
1 tablespoon Worcestershire sauce
1 (14 1/4 ounce) can low sodium beef broth
2 tablespoons flat leaf parsley, chopped
5 cups egg noodles, hot cooked (about 4 cups uncooked pasta)

Steps:

Sort and wash beans; combine with 3 cups water in a small saucepan. Bring to a boil; cook 1 minute. Remove from heat. Let stand 20 minutes. Drain; set aside.
Trim fat from lamb. Place flour, salt, and pepper in a large zip-top plastic bag; add lamb. Seal; shake to coat. Remove lamb from bag; shake off excess flour mixture. Reserve 1 1/2 teaspoons flour mixture, and set aside.
Heat 1 teaspoon oil in a 6-quart pressure cooker over medium heat. Add 1 lamb shank; cook 8 minutes on all sides or until browned. Remove lamb from pan. Repeat procedure with 1 teaspoon oil and 1 lamb shank.
Add shallots and garlic, and sauté 2 minutes. Add the beans, 1/4 cup water, reserved 1 1/2 teaspoons flour mixture, red wine, and the next 4 ingredients (wine through broth). Close lid; bring to 15psi over high heat (about 7 minutes). Adjust heat to level needed to maintain 15psi; cook 45 minutes.
Remove from heat; place the cooker under cold running water. Remove lid. Remove lamb from pan; cool completely. Remove meat from bones; discard bones, fat, and gristle. Skim fat from surface. Stir meat into bean mixture. Sprinkle with parsley. Serve over noodles.

Nutrition Facts : Calories 945.7, Fat 37.9, SaturatedFat 14.7, Cholesterol 276.7, Sodium 519.7, Carbohydrate 54.1, Fiber 7.5, Sugar 3, Protein 84.7

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