Pressure Cooker Lamb Shanks with Red Wine and Carrots
Lamb shanks braised in red wine with sweet carrots and rosemary until the meat falls off the bone, served over a mound of creamy mashed potatoes. A cozy, high-protein dinner made entirely in the pressure cooker.
- Total
- 100 min
- Prep 15 · Cook 75 · Rest 10
- Serves
- 1
- Difficulty
- Medium
You'll practice: Searing · Braising
- Savory
- No rush
- Pressure cooker
Instructions
-
Pat the lamb shanks dry with paper towel and season all over with 0.5 tsp salt and 0.25 tsp black pepper. Peel and roughly chop the onion into 1 cm pieces. Peel the carrots and cut into 3 cm chunks.
~10 min
Drying the meat ensures a better sear; salting early seasons the meat and helps it retain moisture.
-
Set the pressure cooker to the sauté setting and add 1 tbsp olive oil. Once the oil shimmers, sear the lamb shanks for 4 minutes per side until deeply browned on all surfaces, about 8 minutes total. Transfer the shanks to a plate.
~16 min
Searing creates a deep brown crust through the Maillard reaction, which builds the rich flavor base of the braise.
Searing the lamb shanks until deeply browned builds the flavor base of the sauce. Do not rush this step; the dark crust is what gives the braise its richness.
Searing Get the pan very hot and don't move the meat until it releases easily; a deep brown crust builds flavor, but too high heat can burn it.
-
Add the chopped onion to the pressure cooker and cook on the sauté setting for 4 minutes until softened and lightly golden, scraping up the browned bits. Add the carrots and cook for 2 more minutes.
~4 min
Cooking the onions and carrots in the browned bits deglazes the pan, dissolving fond into the sauce for extra flavor.
-
Pour in 250 ml red wine and 250 ml water, then add the rosemary sprigs and the remaining 0.5 tsp salt and 0.25 tsp black pepper. Return the lamb shanks to the cooker, nestling them into the liquid.
~4 min
-
Lock the pressure cooker lid and bring to high pressure. Cook for 45 minutes, then allow the pressure to release naturally for 10 minutes before carefully opening the valve. The lamb should be fork-tender and pulling away from the bone.
~55 min
Cooking under pressure and then releasing naturally keeps the meat tender and prevents it from drying out.
If the sauce looks thin after cooking, remove the shanks and simmer the liquid on the sauté setting for 5 to 8 minutes until it coats the back of a spoon.
Braising Cook gently with liquid until the meat is fork-tender; avoid boiling hard, which can make it tough. Let pressure release naturally to keep it moist.
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While step 5 cooks
While the lamb cooks, warm the mashed potatoes in a heatproof bowl set over the pressure cooker if it has a steamer rack, or simply set them aside to come to room temperature. Season the braising liquid with the remaining salt and pepper to taste.
~5 min
-
Divide the mashed potatoes between two warm plates. Place one lamb shank on each plate and spoon the carrots and red wine sauce generously over the top. Serve immediately.
~5 min