Indulge your taste buds with the rich and aromatic flavors of Middle Eastern cuisine! Our Pressure Cooker Lamb Shanks recipe promises to transform a humble cut of meat into a succulent masterpiece that will have your family and friends begging for seconds. With just 15 minutes of prep time and a mere 45 minutes in the pressure cooker, you’ll be amazed at how easily you can create a dish that’s both comforting and elegant. Get ready to impress your dinner guests with melt-in-your-mouth lamb shanks that are bursting with flavor and served in a luscious sauce. Dive into this recipe and discover the secrets to achieving lamb perfection!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Pat the lamb shanks dry with paper towels and season generously with salt, pepper, and cumin on all sides.
- Set the pressure cooker to sauté mode. Add a small amount of oil and brown the lamb shanks on all sides until they develop a deep golden-brown crust, approximately 3-4 minutes per side.
- Remove the browned lamb shanks and set aside. In the same pressure cooker, sauté the chopped onions until they become translucent and slightly golden.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Stir in the tomato paste and cook for another minute to enhance its flavor and caramelize slightly.
- Return the lamb shanks to the pressure cooker and pour in the beef broth. Ensure the liquid comes about halfway up the sides of the lamb shanks.
- Close the pressure cooker lid and set to high pressure. Cook for 45 minutes, allowing the lamb to become tender and fall-off-the-bone.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
- Remove the lamb shanks and reduce the remaining sauce on sauté mode until it reaches a desired consistency.
- Plate the lamb shanks and spoon the reduced sauce over the top. Garnish with fresh herbs like parsley or mint if desired.
Tips
- Season Generously: Don’t skimp on the salt, pepper, and cumin when seasoning the lamb shanks. This step is crucial for building flavor from the very beginning.
- Sear for Flavor: Take your time browning the lamb shanks. Achieving a deep golden-brown crust not only enhances the flavor but also adds a beautiful color to your dish.
- Use Quality Broth: For the best results, opt for a high-quality beef broth. This will enrich the sauce and elevate the overall taste of the dish.
- Natural Pressure Release: Allowing the pressure to release naturally for 10 minutes before a quick release helps the meat retain its moisture, resulting in even more tender lamb shanks.
- Sauce Reduction: After cooking, don’t forget to reduce the remaining sauce on sauté mode. This step intensifies the flavor and gives you a rich, velvety sauce to drizzle over your lamb.
- Garnish Wisely: Fresh herbs like parsley or mint can add a pop of color and freshness to your dish. They not only enhance the presentation but also provide a delightful contrast to the rich flavors of the lamb.
Nutrition Facts
Calories: 223kcal
Carbohydrates: g
Protein: 15g
Fat: 15g
Saturated Fat: g
Cholesterol: 30mg
