Braised Lamb Shank Recipe

Serving size: Serves 5-7

Ingredients- Braised Lamb Shank Recipe

• 3 pounds leg of lamb or 2-3 pounds lamb shanks
• 3 tablespoons olive oil, divided
• 1 onion, julienne
• 3 carrots, cut into 1-inch thick rounds
• 2 leeks, washed and cut into ½ – 1-inch rounds
• 1½ tablespoons cumin, toasted
• 4-5 cloves garlic
• ½ teaspoon mustard seeds
• 1 cinnamon stick
• 1½ cups red wine
• 4 cups chicken stock
• 3 sprigs rosemary, divided
• Kosher salt & black pepper to taste

Directions

1. Season lamb by scoring it and rubbing it with salt.
2. In NuWave Pressure Cooker, heat 2 tablespoons olive oil on High (425°F) or Max/Sear.
3. Brown lamb for 8-10 minutes, or until dark brown crust has developed.
4. While meat cooks, cut vegetables.
5. Flip lamb and cook for additional 5 minutes.
6. Add onions and caramelize for 15 minutes.
7. Layer vegetables in Pressure Cooker by placing carrots over onions and leeks over carrots.
8. Add remaining ingredients in order listed above, reserving 1 sprig rosemary.
9. Cover and lock in push plate.
10. Turn pressure regulator to 2 for high pressure.
11. Once pressure has built, cook on Medium-Low (175˚F) for 45-55 minutes.
12. Once cooking time is complete, release steam by moving pressure regulator to steam release position.
13. Unlock push plate.
14. Slice lamb against grain and garnish with 1 sprig fresh rosemary.

Tips:

• Only use the white and light green portions of leeks; the remaining portion is bitter.
• When caramelizing onions, do not add salt. Salt draws out the moisture and causes it to sweat.
• Add red beets to this dish for color.

Braised Lamb Shanks at Home