Ingredients:
4 lamb shanks
1 cup red onions - diced
1/2 cup celery - diced
1/2 cup carrots - diced
5 garlic cloves - crushed
3 springs of rosemary
Handful fresh thyme
500ml beef stock
1 cup red wine (Imtiyaaz used Pinot Noir)
400g canned tomatoes
70g tomato paste
2 Tbsp Butter
1 tsp corn flour
1tsp sugar
Olive oil for frying
Salt & Pepper
METHOD:
Set your Instant Pot to Sauté on High. Season shanks with
salt and pepper. Add some olive oil to the pot and brown your shanks. Remove
the shanks and place in a bowl for use later.
Add onions to the pot and sauté for 5min before adding the
celery and carrots to make up the mirepoix (your aromatic flavor base). Sauté
for a further 6 mins then add your garlic. Remember to stir the mixture.
Next add the bay leaves and tomato paste and sauté for 1 min.
Now add your wine to the mirepoix to Deglaze (with a wooden spatula scrape
anything that has stuck to the bottom on the pot) for 5-6 mins. Allow the
mixture to reduce.
Add your tomatoes, thyme and rosemary along with
500ml of beef stock. Mix until well incorporated and add the lamb shanks. Make
sure you cover them nicely in the liquid.
Put on the lid and set the Pressure Cooker on High for 1
hour. When done, remember to release the steam before opening. Remove the lamb
and place in a bowl, cover with foil this time.
Pour the liquid through a sieve into another bowl. Let it
stand for about 5 min and then remove some of the excess fat.
Return to the Instant Pot and sauté for 10 mins. Add the
butter towards the end and mix through.
Using 1/4 cup of the mixture, mix the corn flour and return
to the pot - this will thicken the jus nicely. Lastly add one tsp sugar to
balance the acidity of the jus.
Serve with sides of your choice. This dish is mostly served
with mash but I decided to make crispy parmentier potatoes and a silky smooth
butternut puree. The shanks are fall off the bone & the jus has a delicious
depth of flavor. This is indeed a winning dish.