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Rosemary and Red Wine Braised Lamb Shanks
Preparation time: 15 minutes
Cook Time: 50 minutes
Yield: 4 servings
4 lamb shanks, about 1 ½ lbs. each, French trimmed
¼ cup all-purpose flour
2 tablespoons olive oil, divided
1 medium onion, chopped (about 1 cup)
3 medium carrots, sliced (about 2 cups)
2 garlic cloves, minced (1 teaspoon)
Dry shanks; coat in flour, shake off excess. Keep the lid open and select SEAR program. Add 1 tablespoon of oil in
the cooking pot and brown the shanks two at a time (about 12-15 minutes) and set aside; repeat with the remaining
two shanks. Remove shanks; set aside.
Keep the lid open and select SEAR program. Add remaining 1 tablespoon oil, onions, carrots, and garlic. Cook and
stir for about 10 minutes or until softened. Add wine, stock, tomatoes, rosemary, and lemon zest. Return all lamb
shanks to the cooking pot.
Close the lid. Select PRESSURE COOK program Level 7 and Timer 25 minutes.
Once the timer beeps 3 times to indicate the end of cooking, manually release pressure by pressing on the steam release
button for about 5 seconds . The steam release process will take about 4 to 5 minutes. Meat should be very tender and
almost falling off the bone. Season with salt and pepper to taste. Serve lamb with vegetables and pan sauce.
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¾ cup dry red wine
¼ cup beef or vegetable stock
2 medium tomatoes, chopped (about 1 ½ cups)
1 tablespoon fresh rosemary
1 tablespoon lemon zest
Salt and pepper, to taste