Braised Lamb Shanks with Root Vegetables
- 4-6 lamb shanks, French trimmed, excess fat removed, if possible
- 2 tomatoes, peeled, each cut into eighths
- 4t plain flour (optional, for thickening gravy)
¼c plain flour
- 2t olive oil
- 1 onion, diced
- 3 carrots, peeled, thinly sliced
- 1 garlic clove, crushed
- 1T fresh oregano, chopped (or 1t dried oregano)
- 1t lemon rind, finely grated
¾c red wine
- 2c beef stock (or vegetable stock)
- Sea salt
- Freshly ground black pepper
- Toss shanks in flour, shake off excess.
- Set to "sear" and heat the oil in pressure cooker (without lid). Place lamb shanks in and brown on both sides.
Remove shanks; set aside.
Add onions, carrots, and garlic, and sauté for 5 minutes, stirring occasionally.
- Add tomatoes, oregano, lemon, wine, and stock. Bring to boil, stirring well, for a few minutes.
- Return the lamb to the cooker and season well with sea salt and fresh ground pepper.
- Close lid and lock. Set to "meat/stew" and adjust for 25 minutes.
- When done, quick release until all pressure is released.
- Carefully open and check to see if meat is cooked. The lamb should be very tender and be almost falling off the bone.
- Simmer to reduce broth until it thickens.
- Serve lamb with mashed potatoes and vegetables.