The absolute star of this dish is of course the lamb shanks and the delicious sauce. This lamb shank recipe is great to make in advance, it also freezes very well. Cook the lamb shanks the day before you are planning on serving, according to instructions then allow to cool. Cover with foil or plastic wrap and place in the fridge.
Lamb Shank Recipe
Here's a step-by-step recipe for cooking tender lamb shanks with a spicy kick
Equipment
- 1 pressure cooker
Ingredients
- 2 1kg lamb shanks or 4 small lamb shanks
- 3 tbsp olive oil
- 2 carrots peeled and sliced
- 1 onion peeled and thickly sliced
- 2 bay leaves
- 500ml red wine
- 500ml chicken stock
- 1 Parsley or mint handful for garnish
Marinade:
- 2 green chillies deseeded and sliced (adjust for heat)
- 2 red chillies deseeded and sliced (adjust for heat)
- 2 tsp dried oregano
- 1 tsp cumin seed
- 1 cinnamon stick snapped in half
- 3 garlic cloves peeled, roughly chopped and crushed
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
Instructions
Method:
Prepare the Marinade:
- In a bowl, combine green and red chillies, smoked paprika, oregano, cumin seeds, cinnamon stick, garlic, 1 tablespoon of olive ooil and season with salt and pepper.
- Rub the marinade all over the lamb shanks and let them sit for at least 1 hour .(the longer the better)
Sear the lamb:
- Heat the olive oil in a pressure cooker over high heatBrown the lamb shanks on all sides, ensuring a good crust. Once browned, set them aside.
Cook the Aromatics:
- In the same pot, add the leftover marinade, sliced onions, carrots and by leaves.Deglace the pan by scraping up any browned bits from the bottom.Pour in the red wine and chicken stock, bringing the mixture to a boil.
Pressure Cook the Lamb:
- Add the lamp shanks on a serving plate.Pour the thickened sauce over the lamb and garnish with torn parsley or mint leaves.Serve with creamy polenta or mashed potatoes for the perfect pairing.