Wine Braised Lamb Shanks


1kg lamb shanks (2 large shanks)
1 onion, roughly diced
3 - 6 garlic cloves, roughly chopped
1 large carrot, roughly diced
3 springs fresh rosemary
7 -10 sprigs fresh thyme
1/4 bottle red wine
450ml chicken or vegetable stock
45ml olive oil
60ml (1/4 cup) flour
Salt and freshly ground black pepper


2 Servings

Season the flour and dredge lamb shanks until lightly coated. Add half
the oil to the pressure cooker and brown lamb until coloured well on all
sides (using the brown function with open lid).

Remove and set aside.

Add remaining oil if necessary and sauté onions and carrots gently. Add
garlic and sauté for 2 more minutes.

Add herbs and lamb shanks back to the pot, add wine and stock. Seal lid
and cook for 33 minutes (tendon menu)

Release pressure, carefully remove lamb shanks and set aside. Season
and strain the sauce then reduce down if necessary (using simmer
function with lid open) before returning shanks to warm in the sauce.