By albert_cancook
Lamb Shank
4 steps
Prep:1h 5minCook:1h 30min
Gordon Ramsay's recipe, but I did it in Afgan Pressure Cooker, that decreased cooking time in 3 times.
Updated at: Thu, 17 Aug 2023 14:10:40 GMT
Nutrition balance score
Good
Glycemic Index
27
Low
Glycemic Load
5
Low
Nutrition per serving
Calories867.9 kcal (43%)
Total Fat45.1 g (64%)
Carbs20.4 g (8%)
Sugars6.9 g (8%)
Protein58.2 g (116%)
Sodium734.5 mg (37%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4lamb shanks
olive oil
for frying
2carrots
peeled and sliced
12pearl onions
peeled
2bay leaves
1 x 750mlred wine
bottle
500mlvegetable stock
mint leaves
to garnish
2green chillies
deseeded and sliced, to taste
2red chillies
deseeded and sliced, to taste
2 tspsmoked paprika
2 tspdried oregano
1 tspcumin seeds
2cinnamon sticks
snapped in half
3garlic cloves
peeled, roughly chopped and crushed
olive oil
sea salt
freshly ground black pepper
Instructions
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!
