Lamb shanks tend to be cheaper cuts but the PKP makes them just as tender as slow cooker would in eight hours.
Place each shank on a bed of creamy mashed potato, serve with green beans and spoon that lovely red wine gravy over the top. To get some extra veggies in there try stirring in a handful of frozen peas for the last step.
2 tbsp olive or cooking oil
3 lamb shanks
1 onion, chopped
2 carrots, chopped
6 garlic cloves
2 tbsp plain flour
1 tbsp tomato purée
350ml red wine
500ml stock (lamb or chicken)
3 bay leaves
1 handful of rosemary sprigs
Mint sauce (optional)
Suitable for: Pressure King Pro 5L 12-in-1 Pressure Cooker
Select the BROWNING function, add the oil and allow to heat. Add the lamb shanks and rotate regularly for ~5 minutes until the meat begins to brown on all sides, then remove the lamb and set aside.
Add the onions and stir regularly for 2~ minutes until they begin to soften, then stir in the flour and tomato purée for a further 1 minute, then press CANCEL.
Pierce the lamb in several places and push the garlic cloves and rosemary sprigs in to the incisions, then add them to the inner pot along with all the other ingredients, adding more water if needed to cover the meat.
Put the lid on and close the pressure valve then select the MEAT function and adjust the time to 45 minutes.
When the program has finished press CANCEL. For this recipe we recommend the SLOW RELEASE method before opening the pressure valve and removing the lid.
Remove the lamb and while it rests select the BROWNING function, add the mint sauce (if using) and thicken the gravy for ~3 minutes, then press CANCEL.