Braised Lamb Shanks
Whether you choose to slow cook or pressure cook, this Italian inspired braised lamb is the perfect dish to share with loved ones.
Equipment
- Large Pressure or Slow Cooker
Ingredients
- 4 lamb shanks approx 800g-1kg, depends on individual weight/size
- 1 large onion diced
- 3 cloves garlic minced
- 2 stalks of celery diced finely
- 2 carrots diced
- 1 zucchini diced
- 1 eggplant diced
- 1 cup of red wine
- 1 cup dried brown lentils rinsed and drained
- 2 cans of diced tomatoes
- 1 cup beef bone broth
- 1 teaspoon brown sugar
- Salt and pepper to taste
- Olive oil or ghee for browning
- Handful of fresh parsley chopped finely
Instructions
- Season your lamb shanks well with salt and pepper whilst you preheat a large pot on medium/high (or preheat your slow cooker/pressure cooker if it has a sear function). Place the shanks in and sear them off for a minute on each side to get a bit of caramelization. Note you may need to do 2 at a time, depending on the size of your pot/cooker.
- When they’re evenly browned on each side, remove the lamb shanks from the pot/cooker and turn the heat down to medium.
- Add your diced onion, garlic, carrot and celery to the pot/cooker with a drizzle of olive oil/ghee to caramelize for a minute.
- Now add the zucchini and eggplant in and also pour in the red wine to deglaze the bottom of the pot.
- If you were using a pot on the stove, now transfer all of the contents into the slow/pressure cooker.
- Add the dried lentils, diced tomatoes, beef broth and brown sugar - then stir well to combine.
- Place the lamb shanks into the liquid and set your slow cooker to 8 hours or low OR set your pressure cooker to 45 minutes on high.
- When the pressure cooker finishes, allow the pressure to naturally release over 15 minutes.
- Serve the braised lamb shanks, vegetables and lentil stew with either mashed potatoes or brown rice on the side.