Braised Lamb Shanks with Root Vegetables

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 4-6 lamb shanks, French trimmed, if possible
• 2 tomatoes, peeled, stem removed, each cut into quarters
• ¼ c plain flour (or gluten-free flour)
• 8 t extra-virgin olive oil
• 1 onion, chopped
• 3 carrots, peeled, thinly sliced
• 1 garlic clove, crushed
• 1 T fresh oregano, chopped (or 1 t dried oregano)
• 1 t lemon zest
• ¾ c red wine
• ¼ c beef stock (or vegetable stock)
• Sea salt
• Freshly ground black pepper
• 4 t plain flour (optional, for thickening gravy)
• 8 t cold water (optional, for thickening gravy)

Directions

1. Toss shanks in flour. Shake off excess.
2. Set to "sear" and heat half the oil (4t) in pressure cooker (without lid). Place lamb shanks in and brown on both sides.
3. Remove shanks; set aside.
4. Add remaining oil and onions, carrots, and garlic, and sauté for 5 minutes, stirring occasionally.
5. Add tomatoes, oregano, lemon zest, wine, and stock. Bring to a boil, stirring well for a few minutes.
6. Return the lamb to the cooker and season well with sea salt and fresh ground pepper. Spoon some sauce and vegetables over meat.
7. Close lid and lock. Adjust for 25 minutes.
8. When done, quick release and make sure all pressure is released before opening lid.
9. Carefully open and check to see if meat is cooked. The lamb should be very tender and almost falling off the bone.
10. For the optional gravy, add remaining flour to the water and stir until smooth. Simmer gravy and add flour paste in slowly. Stir until it thickens.