Just the thing to have of a cold winter night, this recipe pairs well with mashed cauliflower.
Braised Lamb Shanks (Instant Pot version)
Serves 2
1-1/2 pounds lamb shanks
Kosher salt
Freshly ground black pepper
1 tablespoon extra virgin olive oil
1 small turnip (4 oz.), roughly chopped
1 celery stalk, roughly chopped
1-1/2 teaspoons tomato paste
2 cloves garlic, smashed and peeled
1 tablespoon dehydrated onion flakes
1/2 can (7-ounces) diced tomatoes, drained
1/2 cup free-range beef broth
1/2 teaspoon Red Boat Fish Sauce
1-1/2 teaspoons aged balsamic vinegar
1/4 cup minced Italian parsley (optional)
Chop all the vegetables.
Season lamb shanks with salt and pepper. Set the Instant Pot to “Sauté,” add 1 tablespoon of the olive oil, and sear the shanks until browned on all sides.
Remove the shanks from the pot, add the other tablespoon of olive oil and all the vegetables. Season with salt and pepper and cook until the vegetables have turned translucent. Add tomato paste and garlic cloves. Stir well, then add the shanks and tomatoes the pot. Pour in the beef broth and add the fish sauce, balsamic vinegar, a grind of fresh black pepper.
Lock the lid. Press “Cancel/Keep Warm.” Then press “Manual” button and set to cook for 50 minutes under high pressure—making sure the steam release knob is in the “sealing” position. At the end of the pressure cooking, allow pressure to drop naturally.