Lamb shanks are a fantastic and versatile
cut of meat. Rich, juicy, packed with flavour
and almost every meat-lover’s favourite
dish. Pressure-cooking cuts down cooking
time from 2 hours to 30 minutes. The
finishing of the recipe with good quality
Spanish Sherry vinegar will lift the dish to a
higher taste dimension.
Details
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Kcal per serve: 860
Ingredients
4 lamb shanks, approximately 1lb. each
2 tbsp. olive oil
1 large red onion, diced
8 – 12 cloves garlic, peeled and halved
1 ½ cups ruby Port wine
1 cup chicken or veal stock
1 tbsp. tomato paste
1 can (14oz.) chopped tomatoes
1 tsp. dried thyme
1 tsp. dried rosemary
3 tsp. dried parsley
½ cup beef or veal stock1 tsp. freshly ground black pepper,
or to taste
sea salt to taste
1 ½ tbsp. unsalted butter
2 – 3 tsp. Sherry vinegar (Vinagre de Jerez) or aged balsamic
vinegar
Preparation
1. Set the InstantPot to Sauté (More/High) and add the oil.
When hot brown the lamb shanks all over, one at a time. Set
aside in a bowl to capture any juices.
2. Set to Sauté (Less) and add the onion and garlic and cook
until soft. Set to Off.
3. Add the lamb juices from the bowl, Port wine, stock,
tomato paste, chopped tomatoes, herbs, pepper and salt and
stir to combine. Add the lamb shanks and spoon over the
liquid to coat them well.
4. Place on the lid and set to Manual (More/High) for 30
minutes. When done switch off and allow the pressure to
release naturally. Remove the lamb shanks to a warmed
serving dish and cover to keep warm.
5. Set to Sauté (More). Add the butter and vigorously whisk
in until incorporated. Stir in vinegar to taste and pour the
sauce over the lamb shanks.
Cooking Tips
If you prefer a leaner dish you can trim off any excess fat
from the lamb shanks. I particularly like the fatty richness so
I don’t. Don’t risk substituting Sherry vinegar with red wine
vinegar; it will just not taste as good. Sherry vinegar is
something you should have in the food cupboard, and will
once you taste it!