Ingredients
- 10 lamb shanks
- 10 cloves garlic, crushed
- 10 sprigs rosemary, 15 cm long
- 10 fresh bay leaves
- olive oil
- 2 1/2 brown onion, large, chopped
- 5 carrots, medium, chopped
- 5 celery stalks, trimmed and chopped
- 1/4 cup plus 1 tablespoon tomato paste
- 2 1/2 cups red wine
- 2 1/2 tins chopped peeled tomatoes
- 2 1/2 cups beef stock
- 3 1/2 tablespoons plus 3/4 teaspoon parsley, finely chopped
Cooking Instructions
You can either marinade the lamb shanks in the garlic, rosemary, bay leaves and olive oil overnight, or make this straight up.
The flavour really penetrates the meat overnight so this is first prize.
Rub the lamb shanks with olive oil and the crushed garlic and season well with salt and Pepper.
Lay these on a small tray lined with half the rosemary and bay leaves.
Top the remainder of the rosemary and bay leaves, cover tightly with cling film and leave them in the fridge overnight.
When you are ready to cook, scrape all the herbs and garlic off the shanks.
Set the Instant Pot to Sauté and add a splash of olive oil.
When it is hot, brown the shanks in 2 batches on all sides turning the meat as you go.
As an alternative, brown the meat in a large frying pan.
Once brown, remove the shanks (set aside) and drain off the fat in the bowl.
Keeping the Instant pot set to Sauté, add the onions, carrot and celery and cook until softened – about 6 – 8 minutes.
Stir occasionally to prevent them from going brown.
Add the tomato paste and the crushed garlic (either scraped off the overnight marinade or what you have crushed) and the bay leaves and cook for about a minute. As it starts to stick, add the red wine and deglaze the bowl. Allow this to cook down for about 6 minutes until it has reduced by ¾.
Add the tomatoes, mix and adjust the seasoning.
You will need to add a generous sprinkle of salt and pepper.
Add the rosemary stalks and chopped parsley.
Add the browned lamb shanks back in along with the stock.
Arrange them so that they are as submerged in the liquid as possible.
Close and set the vent to SEAL.
Set the Instant Pot to Manual pressure cook HIGH (take off the keep warm function) and set it for 50 minutes.
Once the cooking cycle is complete, allow a natural pressure release, which will take around 20 minutes.
You will know the pressure has released when the valve has dropped back into the lid of the pot. Remove the lamb shanks and set aside keeping them warm by covering them with foil.
Drain the liquid from the Instant Pot bowl into another large bowl using a sieve.
Squeeze out as much liquid as you can. A layer of fat will start forming on the surface.
Allow a couple of minutes until you can see it separated from the juices. Either use a fat separator or alternatively place a sheet of kitchen paper over the top to absorb this fat layer.
Quickly remove and discard. Depending on how fatty the meat was, you will probably need to repeat this 3 more times (a total of 4 x sheets of paper).
When you think you have removed most of the fat, pour the cooking juices back into the Instant Pot and set to Sauté.
Cook the juices down for 10 - 12 minutes until they have reduced and thickened slightly.
Pour this gravy generously over the shanks when you serve.
Serve with mashed potato and any green side you like.