LAMB SHANKS – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 30 minutes
Cook Time 90 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, combine Marinade Mixture ingredients. Add lamb shanks and coat well. Set aside and allow to marinate for at least 30 minutes.
- Once 30 minutes have elapsed, add 1/4 cup olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
- When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add onion, carrots, bay leaves and remaining marinade to the pot and Sauté until onions are soft, 4-5 minutes.
- Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then simmer and reduce by half (about 10 minutes).
- Add warmed broth and return the meat to the pot, turning once to coat.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 30 minutes.
- When the time is up, let the pressure naturally release (about 15-20 minutes).
- Carefully remove the meat from the pot and cover loosely with foil, reserving juices.
- Strain liquid and return to pot, discarding solids. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed.
- Serve lamb topped with gravy alongside mashed white or sweet potatoes, noodles or rice. Garnish with chopped parsley.
KLEFTIKO-STYLE LAMB SHANKS RECIPE | BBC GOOD FOOD
Make these Greek-style lamb shanks for a one-pot dinner that's sure to please – and without too much washing-up. Lemon, herbs and feta mean it's full of flavour
Provided by Tom Kerridge
Categories Dinner, Main course
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 4
Number Of Ingredients 13
Steps:
- Put the lamb shanks in a large bowl with the garlic, rosemary, thyme, dried oregano, cinnamon, bay leaves, lemon juice (drop in the juiced halves as well), and olive oil. Season well, then toss everything together. If you have time, chill overnight.
- Heat the oven to 190C/170C fan/ gas 5. Tip the potatoes and peppers into a large roasting tin, then pour over the wine. Remove the lamb from the marinade and set aside, then pour the leftover marinade over the veg. Toss to combine, then arrange the lamb on top of the veg. Cover tightly with foil and bake for 2 hrs 30 mins. Remove the lamb from the tin, turn all the veg over, then turn the lamb over and return to the tin on top of the veg. Drizzle over a little more oil, if the tin seems dry. Bake for 30 mins more, uncovered, until the lamb is falling off the bone and the potatoes are golden around the edges. Leave to rest for 5 mins, then scatter over the feta and fresh oregano, if using.
Nutrition Facts : Calories 737 calories, FatContent 30 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 7 grams fiber, ProteinContent 57 grams protein, SodiumContent 0.3 milligram of sodium
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From woolworths.com.au
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From goodfood.com.au
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From woolworths.com.au
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Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce. A fantastic dish for company, as all …
From allrecipes.com
From allrecipes.com
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Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Great served with polenta, or my family's favorite--roasted garlic mashed potatoes--as you need something to soak up the wonderful sauce.
From allrecipes.com
From allrecipes.com
See details
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Sep 25, 2021 · Lamb shanks: About 3 lb. total weight. The lamb shanks I typically use are imported from Australia or New Zealand. The lamb shanks I typically use are imported from Australia or New Zealand. Local lamb shanks are often bigger, and if yours are much …
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From healthyrecipesblogs.com
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From dimitrasdishes.com
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