Braised Lamb Shanks with Root Vegetables
- 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)
- Toss shanks in flour. Shake off excess.
- Set to "sear" and heat half the oil (4t) in pressure cooker (without lid). Place lamb shanks in and brown on both sides.
Remove shanks; set aside.
Add remaining oil and onions, carrots, and garlic, and sauté for 5 minutes, stirring occasionally.
- Add tomatoes, oregano, lemon zest, wine, and stock. Bring to a boil, stirring well for a few minutes.
- Return the lamb to the cooker and season well with sea salt and fresh ground pepper. Spoon some sauce and vegetables over meat.
- Close lid and lock. Adjust for 25 minutes.
- When done, quick release and make sure all pressure is released before opening lid.
- Carefully open and check to see if meat is cooked. The lamb should be very tender and almost falling off the bone.
- 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.