Ingredients
– 2 tablespoons olive oil
– 4 lamb shanks trimmed of excess fat
– 1 onion chopped
– 2 large carrots chopped in large pieces
– 2 celery ribs chopped in large pieces
– 3 cloves garlic smashed
– 2 tablespoons tomato paste
– 2 cups red wine
– 1 cup beef broth
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– 2 bay leaves
– 1 tablespoon cornstarch mixed with 1/4 cup water for thickening
– Salt to taste
Instructions
1- Trim excess fat from the lamb shanks to keep the sauce from getting too greasy.
2- Heat olive oil in the pot using a sauté method and sear the lamb shanks for 7-10 minutes on all sides; then remove and set them aside.
3- In the same pot, cook the chopped onion until softened and caramelized, about 5-7 minutes.
4- Add the chopped carrots, celery, and smashed garlic; cook for an additional 2-3 minutes.
5- Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
6- Pour in the red wine and simmer for about 10 minutes until it’s reduced by half and the alcohol has evaporated.
7- Add the beef broth, dried thyme, dried oregano, salt, and bay leaves; mix everything well.
8- Return the lamb shanks to the pot, making sure they’re submerged in the liquid.
9- Close the lid and pressure cook on manual high pressure for 50 minutes.
10- Allow a natural pressure release for 10 minutes, then open the lid carefully.
11- Remove the lamb shanks and cover them with foil to keep them warm.
12- Use sauté mode to simmer the sauce, gradually stirring in the cornstarch slurry until it thickens.
13- Continue simmering until the sauce reaches the desired consistency, then serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔪 Trim excess fat thoroughly before cooking to avoid a greasy sauce and ensure the best flavor
🍷 Always reduce the wine before adding other liquids to intensify the sauce taste and cook off the alcohol
🥕 Add baby potatoes, mushrooms, or root vegetables during the pressure cooking stage for a complete one-pot meal
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Mediterranean
- Diet: Non-vegetarian
Nutrition
- Serving Size: 1 lamb shank (1/4 of recipe)
- Calories: 433
- Sugar: 4g
- Sodium: 462mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 127mg