Pressure Cooker Lamb Shanks recipe, Provencal style. Tender lamb shanks in about an hour, thanks to the pressure cooker.
- 1 tablespoon vegetable oil
- 4 lamb shanks
- 2 teaspoons kosher salt
- 1 large onion, minced
- 4 cloves garlic, crushed
- 1 tablespoon tomato paste
- 1 teaspoon Herbes de Provence
- 1/2 teaspoon kosher salt
- 1/2 cup red wine
- 1 cup chicken stock (or water)
- 15 oz can diced tomatoes (with juices)
- Sear the lamb shanks: Season the shanks with the 2 teaspoons of salt. Heat 1 tablespoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Brown the shanks in 2 batches, 2 shanks at a time. Sear the shanks for 3 minutes per side, or until well browned, then remove to a bowl and sear the next pair of shanks.
- Saute the aromatics: Add the onion, garlic, tomato paste, and Herbes de Provence to the pot. Sprinkle with the 1/2 teaspoon salt. Saute for five minutes, or until the onions soften and the tomato paste is starting to brown. Add the wine to the pot, bring to a simmer, and scrape the bottom of the pot to loosen any browned bits. Stir in the chicken stock and tomatoes, then add the lamb shanks and any lamb juices from the bowl. Push the lamb shanks into the liquid as much as possible.
- Pressure cook for 35/45 minutes: Lock the lid on the pressure cooker, bring the pressure cooker up to high pressure, then cook at high pressure for 35 minutes (45 minutes for an electric pressure cooker). Remove from the heat, allow the pressure to come down naturally for 15 minutes, then quick release any pressure left in the pot.
- Defat the sauce: Remove the lamb shanks to a platter. Strain the sauce into a fat separator and let the fat float to the top, about five minutes. Pour some of the defatted sauce over the shanks, and pass the rest at the table.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Pressure Cooker
- Cuisine: French