Instant Pot Lamb Shanks with Gravy
Lamb Shanks with Gravy, red wine
green chili pepper
peeled and chopped roughly
In large bowl, add the lamb, 2 tablespoons of oil, garlic, chili pepper, oregano, paprika, cumin seeds and cinnamon sticks and mix to coat well.
Refrigerate to marinate from about 30 minutes or up to overnight.
Remove the lamb from bowl, reserving marinade.
Place the remaining oil in the Instant Pot and select “Sauté”. Then add the shanks and sear for about 2 minutes per side or until browned completely.
Add the reserved marinade and cook for about 1 minute per side.
Add the carrots and onion and cook for about 5 minutes.
Add the red wine and scrape the brown bits from the bottom of pat.
Cook for about 10 minutes.
Press “Cancel” and stir in the broth.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 30 minutes.
Press “Cancel” and carefully do a natural release for about 10 minutes and then, do a quick release.
Remove the lid and with tongs, transfer the lamb shanks onto a platter.
Through a fine mesh strainer, strain the broth mixture, discarding solids.
In a bowl, dissolve cornstarch into water.
Select “Sauté” and return the strained liquid into the pot.
Add cornstarch mixture, stirring continuously and cook for about 2-3 minutes or until desired thickness of gravy.
Pour gravy over lamb shanks and serve.
Recipe from Corrie Cooks -
Instant Pot Recipes