Lamb Shanks With The Pressure Cooker

Lamb Shanks With The Pressure Cooker

Serves 4


  • 2 tbsp olive oil
  • 4 lamb shanks trimmed from excess fat
  • 1 onion chopped
  • 2 large carrots chopped in large pieces
  • 2 celery stalks chopped in large pieces
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 cups red wine
  • 1 cup beef stock
  • 1 teaspoon dried thyme
  • 2 teaspoons dried oregano
  • 3 bay leaves
  • 1 tbsp cornflour


  1. Trim the lamb shanks of their excess fat.
  2. Turn on the heat and when the pot is hot, add 2 tbsp olive oil and the lamb shanks. Sear them for about 7-10 minutes on all sides so they look nice and brown and transfer to a plate and set aside. Work in batches so you brown them all evenly.
  3. When the meat is browned, set aside and add the chopped onion to the same pot. Don’t worry if there are little brown bits in the pan, that gives extra flavour! Cook for about 5-7 minutes or until the onion is softened and caramelized.
  4. Add carrots, celery, garlic and cook for another 2-3 minutes.
  5. Stir in 2 tbsp tomato paste and cook for 2 minutes.
  6. Add 2 cups red wine and let it simmer for about 10 minutes or until the wine reduces in half and the alcohol has evaporated.
  7. Then add beef stock, thyme, oregano, salt and 3 bay leaves.
  8. Return the lamb shanks to the pot. Try to tuck them in so they are almost covered with the liquid.
  9. Close the lid and set the pressure cooker on ‘meat’ and bring to pressure. Once pressure has been reached reduce the heat and  cook for 50 minutes. 
  10. To release the pressure, it’s recommended to use the natural release method (allow pressure to drop naturally) or for quick release, carefully transfer the pressure cooker to the sink and cool off the pot under cold water until the pressure has dropped - careful to avoid the valves/vents (cold water release method). 
  11. Let it rest for 5 minutes, and flip the valve to release steam in case any steam is still trapped.
  12. Open the lid, remove the meat, set it on a plate, cover with foil, and set aside.
  13. Turn on the heat again and let the sauce simmer. Remove the bay leaves.
  14. Mix 1 tbsp cornflour with ¼ cup water and gradually add it to the sauce until the desired consistency.
  15. Let the sauce simmer for a few minutes until thickens. If it’s still too thin, just add more cornflour & water.
  16. Serve with mashed potatoes and green vegetables.
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