A Perfect Pantry
Whole Roasted Garlic, Red Wine and Root Vegetable Lamb Shanks
- PREP TIME
20 min - COOK TIME
50 min - READY TIME
1 hr 10 min - SERVINGS
8
Ingredients
- 3 tablespoons olive oil
- 10 shallots (French) peeled, halved
- 1 head Australian garlic with the top 1/4 cut off
- 1 cup plain flour
- 8 medium lamb shanks
- 8 Dutch baby carrot peeled, tops removed
- 2 potatoes peeled, cut into 2cm pieces
- 500 ml beef stock
- 500 ml tomato passata
- 1 cup red wine
- 2 sprigs thyme
- 2 sprigs rosemary
- 2 sprigs marjoram
Directions
- Using the sauté setting on the pressure cooker, heat the oil and sauté the shallots and garlic until golden.
- In a bowl, toss the shanks in the flour.
- Add the shanks to the bowl, two at a time and sauté until browned. Add the remaining ingredients and stir well to combine.
- Place the lid onto the pressure cooker and lock into place. Select high pressure and allow to cook on setting 6.
- Serve with pasta or mashed potatoes.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
Kambrook Pressure Express Pressure Cooker
Pressure Express Digital Pressure Cooker
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25 February 2014
Hi, it should be a serving of 8. Thanks for spotting it out. We have fixed it now.
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22 April 2014
Can I cook in my slow cooker
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23 April 2014
Hi Suzy,
Yes, you can cook this dish in a slow cooker. Simply set it to low at 8hrs, depending on which slow cooker machine you have.
Step 1-3 will need to be done in a frypan, unless your slow cooker has a saute function.
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It sounds delicious but how is this 10 servings when there is only 8 lambshanks?