Shank me. Need instantpot/multi-cooker recipe for lamb shanks
May 1, 2019 6:55 PM Subscribe
While cleaning my refrig I came across some lamb shanks. Give me your best shank or braised meats recipe
I found some lamb shanks in the refrigerator. I need to make deliciousness from this animal death. What are your best recipes for lamb shanks or really any braised meat dishes that work beautifully with the instantpot/multicooker? It is fall in Sydney so the season is not an issue.
Assume that I have a very complete pantry. My kitchen skills are middling and I am open to all flavors.
I found some lamb shanks in the refrigerator. I need to make deliciousness from this animal death. What are your best recipes for lamb shanks or really any braised meat dishes that work beautifully with the instantpot/multicooker? It is fall in Sydney so the season is not an issue.
Assume that I have a very complete pantry. My kitchen skills are middling and I am open to all flavors.
My instinct is to cook it with a lot of fresh garlic and parsley, maybe also a bit of rosemary. After browning the meat in oil or butter, add the garlic, let it cook for a little, but not enough for the garlic to change color. Then add a glass of white wine, cook till the alcohol has evaporated. Add a cup of chicken or veggie stock, along with half a bunch of chopped parsley and a bit of rosemary. Bring to pressure and cook for 45 minutes. Slow release and see if you want to reduce the liquid (you probably do), let the shanks stay in there while reducing, season to taste. When the liquid is nice and saucy add the rest of the parsley. Eat with a mash of potato and celeriac.
What is a lot of garlic? For this, I'd use a whole head of fresh garlic, maybe a half head of dried.
posted by mumimor at 5:54 AM on May 2, 2019
What is a lot of garlic? For this, I'd use a whole head of fresh garlic, maybe a half head of dried.
posted by mumimor at 5:54 AM on May 2, 2019
https://www.epicurious.com/recipes/food/views/braised-lamb-shanks-with-rosemary-3123
I've made this several times. I didn't actually make it in a slow cooker, rather in a dutch oven in my oven, but the recipe itself is delicious.
posted by Hypatia at 6:49 AM on May 2, 2019 [1 favorite]
I've made this several times. I didn't actually make it in a slow cooker, rather in a dutch oven in my oven, but the recipe itself is delicious.
posted by Hypatia at 6:49 AM on May 2, 2019 [1 favorite]
Lamb Shanks with white beans. It's a pressure cooker recipe, so it may take a little longer than the cook time given.
I am also a fan of the Spiced Lamb with Root Vegetables recipe from Long Way on a Little, though that's a slow cooker recipe. It looks like the instant pot recipes I saw online for lamb shanks cooked for 40-45 minutes like mumimor suggests, so you should be able to adjust it for an instant pot.
posted by carrioncomfort at 7:19 AM on May 2, 2019
I am also a fan of the Spiced Lamb with Root Vegetables recipe from Long Way on a Little, though that's a slow cooker recipe. It looks like the instant pot recipes I saw online for lamb shanks cooked for 40-45 minutes like mumimor suggests, so you should be able to adjust it for an instant pot.
posted by carrioncomfort at 7:19 AM on May 2, 2019
I make these from Fine Cooking whenever my lamb guy has shanks.
I am old-school enough that I do this as-written, but if you multicooker gets hot enough to sear, you could do the whole thing in there without the faff of the papillote. Just sear them, take them out with tongs, deglaze, then put everything else in and either pressure cook or slow cook until they're as tender as you want them.
posted by Kreiger at 11:45 AM on May 2, 2019
I am old-school enough that I do this as-written, but if you multicooker gets hot enough to sear, you could do the whole thing in there without the faff of the papillote. Just sear them, take them out with tongs, deglaze, then put everything else in and either pressure cook or slow cook until they're as tender as you want them.
posted by Kreiger at 11:45 AM on May 2, 2019
Not sure where I picked up this recipe, but this is what made me a fan of lamb shanks. Enjoy!
Ingredients:
3 pounds lamb shanks
Kosher salt
Freshly ground black pepper
2 tablespoon ghee, divided
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
1 large onion, roughly chopped
1 tablespoon tomato paste
3 cloves garlic, smashed and peeled
1 pound ripe roma tomatoes or 1 (14-ounce) can diced tomatoes, drained
1 beef broth
1/2 cup red wine
Method:
Grab the shanks and season them with salt and pepper to taste.
Melt a tablespoon of ghee over high heat in a 6-quart pressure cooker. Sear the lamb shanks until browned on all sides (8-10 minutes). If you’re using an Instant Pot, you can sear the shanks on the “Saute” function.
While the lamb is browning, chop up your veggies.
Remove the lamb from the pot and plop them on a platter.
Lower the heat to medium and add the remaining tablespoon of ghee to the pressure cooker. Add the carrots, celery, and onion to the pot, and season with salt and pepper.
Once the vegetables have turned translucent, add tomato paste and garlic cloves and stir for one minute.
Add the shanks back into the pot along with the tomatoes.
Pour in the bone broth and wine.
Before locking on the lid, grind on some fresh pepper.
Lock on the lid. (If you’re using the Instant Pot, press “Cancel/Keep Warm” button to turn off “Saute.” Press the Manual Button and set the IP to cook for 50 minutes under high pressure. The machine takes care of the rest!)
With the lid tightly sealed, bring the contents of the pot up to high pressure over high heat.
Once high pressure is reached, turn down the heat to the minimum level needed to maintain high pressure for 45 minutes. (Usually, the “low” or “simmer” settings should work – or if you’re using an electric stove, you can move the pot to a different burner set on low.)
When the braised shanks are finished cooking, let the pressure drop naturally. Serve with chopped parsley.
posted by Space Kitty at 2:10 PM on May 2, 2019
Ingredients:
3 pounds lamb shanks
Kosher salt
Freshly ground black pepper
2 tablespoon ghee, divided
2 medium carrots, roughly chopped
2 celery stalks, roughly chopped
1 large onion, roughly chopped
1 tablespoon tomato paste
3 cloves garlic, smashed and peeled
1 pound ripe roma tomatoes or 1 (14-ounce) can diced tomatoes, drained
1 beef broth
1/2 cup red wine
Method:
Grab the shanks and season them with salt and pepper to taste.
Melt a tablespoon of ghee over high heat in a 6-quart pressure cooker. Sear the lamb shanks until browned on all sides (8-10 minutes). If you’re using an Instant Pot, you can sear the shanks on the “Saute” function.
While the lamb is browning, chop up your veggies.
Remove the lamb from the pot and plop them on a platter.
Lower the heat to medium and add the remaining tablespoon of ghee to the pressure cooker. Add the carrots, celery, and onion to the pot, and season with salt and pepper.
Once the vegetables have turned translucent, add tomato paste and garlic cloves and stir for one minute.
Add the shanks back into the pot along with the tomatoes.
Pour in the bone broth and wine.
Before locking on the lid, grind on some fresh pepper.
Lock on the lid. (If you’re using the Instant Pot, press “Cancel/Keep Warm” button to turn off “Saute.” Press the Manual Button and set the IP to cook for 50 minutes under high pressure. The machine takes care of the rest!)
With the lid tightly sealed, bring the contents of the pot up to high pressure over high heat.
Once high pressure is reached, turn down the heat to the minimum level needed to maintain high pressure for 45 minutes. (Usually, the “low” or “simmer” settings should work – or if you’re using an electric stove, you can move the pot to a different burner set on low.)
When the braised shanks are finished cooking, let the pressure drop naturally. Serve with chopped parsley.
posted by Space Kitty at 2:10 PM on May 2, 2019
I read an interview with a chef where he said his favorite meal ever was shanks slowly braised in wine with lots of pepper.
posted by xammerboy at 3:06 PM on May 2, 2019
posted by xammerboy at 3:06 PM on May 2, 2019
I have not tried this recipe myself yet; it is an approximation of a recipe my mother ad libs occasionally, which I asked her to write out for me a couple of weeks back. I plan on trying it soon. If it's unclear, well, I apologize, I'm not a good enough cook to improve it.
Lamb Shanks and Lentils
Pressure Cooker/Instant Pot
Ingredients
1 or 2 lamb shanks about 1.5 lbs each. (One makes a lentil and lamb mix, two makes a
lamb and lentil mix.)
6 cups water (6 qt cooker)
1 onion- diced
2 cups lentils
1 carrot, chopped into pieces
2 bay leaves
1 Tblspoon Worcestershire sauce
1 tsp dark sesame oil
2 tsp fish oil
½ tsp ground pepper
Optional Rosemary crumbled to taste
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
**1 cup lentils OR 2 cups lentils, rinsed and sorted to assure no (1 cup and 1 shank for
a 4 qt pressure cooker or instant pot)
2 cups water for 1 cup lentils, 4 cups water for 2 cups lentils, so, if also having meat,
have 2 water cups for the meat which totals 6 cups
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pressure cook high for 30 to 35 min, natural cool for 10 to 15 min, then release pressure
Finish recipe to taste:
1. Remove bones if wish
2. Add more to taste of sesame oil, fish oil, Worcestershire sauce (I don’t use much of
it) and finish with 1 to 2 tsp lemon juice or red vinegar. Add seasoning, stir, taste,
repeat till you think it tastes good.
posted by Caduceus at 2:32 PM on May 3, 2019
Lamb Shanks and Lentils
Pressure Cooker/Instant Pot
Ingredients
1 or 2 lamb shanks about 1.5 lbs each. (One makes a lentil and lamb mix, two makes a
lamb and lentil mix.)
6 cups water (6 qt cooker)
1 onion- diced
2 cups lentils
1 carrot, chopped into pieces
2 bay leaves
1 Tblspoon Worcestershire sauce
1 tsp dark sesame oil
2 tsp fish oil
½ tsp ground pepper
Optional Rosemary crumbled to taste
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
**1 cup lentils OR 2 cups lentils, rinsed and sorted to assure no (1 cup and 1 shank for
a 4 qt pressure cooker or instant pot)
2 cups water for 1 cup lentils, 4 cups water for 2 cups lentils, so, if also having meat,
have 2 water cups for the meat which totals 6 cups
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Pressure cook high for 30 to 35 min, natural cool for 10 to 15 min, then release pressure
Finish recipe to taste:
1. Remove bones if wish
2. Add more to taste of sesame oil, fish oil, Worcestershire sauce (I don’t use much of
it) and finish with 1 to 2 tsp lemon juice or red vinegar. Add seasoning, stir, taste,
repeat till you think it tastes good.
posted by Caduceus at 2:32 PM on May 3, 2019
https://www.saveur.com/article/recipes/pakistani-slow-cooked-lamb-stew-dumbay-ki-nihari
SPICY FATTY FUCK YEAH LAMB STEW
posted by zsh2v1 at 9:24 PM on May 6, 2019
SPICY FATTY FUCK YEAH LAMB STEW
posted by zsh2v1 at 9:24 PM on May 6, 2019
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