Lamb Shanks with Red Wine and Garlic Sauce (Pressure Cooker)
Try this Lamb Shanks with Red Wine and Garlic Sauce (Pressure Cooker) recipe.
Try this Lamb Shanks with Red Wine and Garlic Sauce (Pressure Cooker) recipe.
- salt and pepper to taste
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 kilo (2 lbs) lamb shanks
- 10 garlic cloves peeled and smashed
- 1 cup chicken stock (or other preferred broth)
- 1 cup port wine (i used pinot noir)
- 1 teaspoon dried or fresh rosemary
- 1-2 teaspoons balsamic vinegar to taste
- Carbohydrate 3.10076874738419 g
- Cholesterol 15.2515625065405 mg
- Fat 7.51820312812605 g
- Fiber 0.671374983816036 g
- Protein 0.767696874427857 g
- Saturated Fat 3.89330250164874 g
- Serving Size 1 1 serving (25g)
- Sodium 93.7815364623046 mg
- Sugar 2.42939376356815 g
- Trans Fat 0.471896875172533 g
- Calories 79 calories
Step-by-step
- Trim excess fat from the lamb shanks (if you prefer) and season with salt and pepper.
- Heat the oil in the pressure cooker. Add the shanks and brown on all sides.
- When the shanks are browned, add the garlic cloves and cook until the cloves are lightly browned, but not burned.
- Add the stock, wine, tomato paste, and rosemary, stirring so the tomato paste dissolves.
- Close the pressure cooker and bring up to full pressure. Once reached, reduce heat to low and cook for 30 minutes.
- Remove the pressure cooker from the heat and let the pressure release naturally.
- Then remove the lamb shanks and cover them with foil to keep them warm.
- Return the pan to the heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce (or you could add a little cornflour (corn starch) if you're short for time).
- Whisk in the butter, then add the vinegar.
- Serve the lamb with some of the sauce poured over top, and put the remaining sauce in a pouring jug so it can be added as needed.
My Unexpected Culinary Adventure: Pressure Cooker Lamb Shanks
As a busy working mom, time in the kitchen is a precious commodity. My days are a whirlwind of school runs, meetings, and deadlines, leaving little room for elaborate cooking projects. So, when I stumbled upon a recipe for pressure cooker lamb shanks, I was intrigued. Lamb shanks are notoriously slow-cooking, a dish I usually associate with leisurely weekends, not hectic weekdays. The pressure cooker promised to change all that, and it did, completely exceeding my expectations.
The beauty of this dish isn't just in its speed; it's in its incredible flavor. The rich, red wine sauce, infused with garlic and rosemary, is utterly divine. The lamb shanks themselves become incredibly tender, falling off the bone with the slightest touch. It's a dish that elevates a simple weeknight dinner to a truly special occasion. The aroma alone is enough to make your mouth water – a comforting, savory fragrance that fills the house, promising a delicious meal to come.
I followed the recipe fairly faithfully, though I did make a few small adjustments based on what I had on hand. The recipe was surprisingly straightforward, even for a pressure cooker novice like myself. I used a Pinot Noir, which contributed a lovely fruity depth to the sauce, and made sure to let the pressure release naturally to retain the maximum amount of moisture in the meat. The whole process was unbelievably efficient, far quicker than any traditional method, yet it delivered a depth of flavor that you wouldn't believe possible from such a quick cooking method.
Serving this dish was a true joy. My family was amazed by the tenderness of the lamb and the depth of the flavorful sauce. It was a resounding success, proving that even busy individuals can create restaurant-quality meals at home. It's a testament to how a simple yet powerful tool like a pressure cooker can transform your kitchen experience, liberating your time and allowing you to focus on the pleasures of sharing a delicious meal with loved ones, without the usual hours spent slaving over a hot stove.
This lamb shank recipe is a keeper, a true star in my weeknight dinner repertoire. It's versatile, easy to adjust, and delivers amazing results every time. I've already planned several occasions to make it again. I wholeheartedly recommend giving it a try; you won't be disappointed.
Tips for success:
- Don't be afraid to experiment with different herbs and spices. A little thyme or oregano would complement the rosemary beautifully.
- Consider adding vegetables to the pressure cooker along with the lamb. Carrots, potatoes, and celery would soak up the delicious sauce and add another layer of flavor.
- Serve with a side of crusty bread to soak up all that delicious sauce. Creamy mashed potatoes are another excellent choice.
- Make it ahead: The lamb shanks can be made a day or two in advance and reheated, making it ideal for meal prepping.
This simple dish has become a symbol of my evolving relationship with cooking. It's a reminder that delicious meals don't have to be time-consuming, and that even amidst the chaos of daily life, there's still room for culinary creativity and the simple pleasure of creating a satisfying and memorable meal for those I love.
