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.
Recipe from www.aperfectpantry.com.au brought to you by Kambrook