Cooking Lesson #578: Instant Pot Mediterranean Lamb Shanks

…from the Perspectives’ Kitchen

How you doin’? Many people shy away from lamb or mutton as the flavor can be a bit gamy, but when you use shanks from a young animal, Lamb Shanks are one of the most delicious dishes to be served up on a plate.
 
Where did Lamb Shanks come from? Lamb Shanks are basically the ankles of the lamb. When you look at one end you see bone, some tough-looking muscle and lots of tendons. Some of the world's most memorable and satisfying meals are made from ingredients that are less than desirable cuts of meat. And yet when they are properly braised with aromatic vegetables, garlic, herbs and wine, they make a meal for the gods.
 
After cooking, Lamb Shanks are chunks of meat, tender yet holding their form, in a sauce that seems to concentrate and elevate the flavor of a young lamb and garden veggies.
 
Lamb Shank recipes come mostly from the people who raise sheep for wool. The British and Commonwealth countries eat both mutton and lamb and the shanks are called "trotters." The French do wonderful things with lamb shanks, as do the chefs of the Middle East and India.
 
No matter what the country of origin, there is one common technique for the recipes: The shanks must be browned well all over and then simmered long and slow with a lot of liquid. That is until the Instant Pot was employed to pressure cook Lamb Shanks and aromatic spices and vegetables together that infuse the meat with same incomparable flavor and texture during cooking as a slow braise.
 
Prep time:  30 minutes
Cook time:  75-90 minutes
Yield:  4 servings
 
Ingredients 
For the marinade
1/4 cup olive oil
3 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon dried oregano
1 tablespoon smoked paprika
1 tablespoon kosher salt
1/2 teaspoon cumin
1 cinnamon stick
 
For the Mediterranean lamb shanks
3-pounds skinless lamb shanks (about 4 shanks)
1/4 cup olive oil
1 cup yellow onion, chopped
1 cup carrots, chopped
2 bay leaves
2 cups red wine
4 cups warm beef broth
3 tablespoons cornstarch
3 tablespoons cold water
1/4 cup chopped Italian parsley for garnish (optional)
 
Directions

1. In a large bowl, combine the marinade mix ingredients.
2. Add the lamb shanks and coat well. Set aside and allow them to marinate for at least 30 minutes.
3. After 30 minutes have elapsed, select the SAUTÉ function on your Instant Pot. When the inner pot is hot, add 1/4 cup of olive oil to the Instant Pot.
4. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot. You may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
5. Add the onions, carrots, bay leaves and remaining marinade to the pot and sauté until onions are soft, 4-5 minutes.
6. Add the wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then simmer and reduce the liquid by half (about 10 minutes).
7. Add the warmed broth and return the meat to the pot, turning once to coat.
8. Turn the pot off by selecting CANCEL; then secure the lid, making sure the vent is closed.
9. Using the display panel select the PRESSURE COOK function for 30 MINUTES.
10. When the time is up, let the pressure NATURALLY RELEASE (about 15-20 MINUTES).
11. Carefully remove the meat from the pot and cover loosely with foil, reserving juices.
12. Strain the liquid and return to pot, discarding solids.
13. In a small bowl, mix the cornstarch and cold water. Stir mixture into the pot until thickened, returning to SAUTÉ mode as needed.
14. Serve the lamb shanks topped with the thickened gravy along with mashed white or sweet potatoes, noodles or rice.
15. Garnish with chopped parsley.

ChefSecret:  My preference is for young New Zealand milk-fed lamb. It is lighter in flavor and smoother in texture. Ask your trusty butcher to order it in for you.

Quip of the Day: “Last night the devil whispered to me, I’m coming for you. I whispered back, Bring a pepperoni pizza.”
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