Lamb Shank

Gordon Ramsay's recipe, but I did it in Afgan Pressure Cooker, that decreased cooking time in 3 times.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First prepare the marinade. Mix the chillies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil and seasoning together. Rub the mixture into the lamb so that it is well flavoured. You can cook the lamb straight away, but if you have time, cover and leave to marinate for at least 1 hour, or even overnight.

Step 2

Heat a large pan and add a couple of tablespoons of olive oil. Brown the lamb in it for about 6 minutes until brown on all sides, then add the chillies and cinnamon from the marinade.

Step 3

Remove the lamb and add the carrots, onion and bay leaves to the pan and brown for a minute or two. Put the lamb on top of the onions and carrots. Add the red wine to deglaze the pan, scraping up the bits from the bottom, then bring to the boil and cook for 7–8 minutes to reduce the liquid by half. Add the vegetable stock, bring to the boil, then transfer to Afgan Pressure Cooker (Link in my BIO). Cook for 1 hour 20 minutes under lid until the meat is really tender.

Step 4

Remove the cooked meat from the cooker and serve garnished with torn mint leaves and the cooking juices spooned on top. I served cooked Orzo with some chives as a side. Enjoy!