Rosalynn Daniels Pressure Cooker Braised Lamb Shank
- Prep time 0Min
- Cook time 0Min
- Technique Braise
- Meat Lamb
- Cut Shank
- Serves 0
It’s pretty mind blowing how easy it is to make this Braised Lamb Shank in the pressure cooker. It’s so tender and the perfect meal to wow an audience when entertaining or wow your family as a comforting meal.
Ingredients
4 Australian Lamb Shanks
2tbs Olive Oil
1 White Onion, chopped
2c Baby Carrots
1/2c Chopped Celery
3tsp Minced Garlic
8oz Tomato Sauce
3 Springs of Rosemary
3 Sprigs of Thyme
4 Bay Leaves
4tsp Kosher Salt, divided
2tsp Black Pepper
2c Masala or Red Wine
2c Beef or Vegetable Broth
Method
- Add olive oil to your pressure cooker.
- Place your pressure cooker on sauté mode.
- Add your lamb shank to the pressure cooker and sear all the way around, about 5 minutes. (I like to sear 2 shanks at a time)
- After searing, sit your Australian Lamb Shanks to the side.
- To your pot, add onion, carrots, and celery. Saute until your onions are translucent.
- Stir in your garlic and tomato sauce.
- Stir in wine, broth, herbs, and spices.
- Place your Australian Lamb Shank back into the pot and seal with your lid.
- Seal your vent, and place on pressure cooker mode for 50 minutes.
- Carefully open the vent, and let all of the pressure release.
- Serve over polenta or mashed potatoes.
Recipe courtesy of Rosalynn Daniels.
