Probancal style with instant pot lamb shanks recipes, garlic, tomatoes and Elvesed Provence. Thanks to pressure cooking, you can have a soft lamb shank in about an hour.
Jump:
I love lamb shanks: tender, flavorful meat that falls from the bones. Now I can hear some of you say, “Ram? That’s a very game!” I have a family who says the same thing. This is the recipe I make when I want to change their minds.
Shanks must be cooked for a long time and slowly to soften. Cook them well and they are tough and chewy. In a pressure cooker, high pressure replaces long cooking times. Add 45 minutes under pressure and create a natural pressure of 15 minutes, replacing the gentle simmering for 3-4 hours. This is why I love pressure cooking, even when I’m not giving a 30-minute meal. In this case, I can squeeze the recipe all day for just over an hour.
Are there any pressure cookers? no worries. See the Notes section for instructions on Stovetop.
Device
material
1 tablespoon vegetable oil 4 2 teaspoons lamb shank 1 1 tsp fine sea salt 1 onion, 4 tsp garlic, 1 chomp crushed tomato paste 1 teaspoon 4 tsp fine sea salt 1 ½ cup red wine 1 cup chicken bouillon (or water) 15 oz can of tomato (with juice)
How to make an instant pot ram shank
Brown the lamb shank on one side in two batches
Season the shank with 2 teaspoons of salt. Heat 1 tablespoon of vegetable oil in an instant pot. Fry mode – high until the oil glows (using medium high heat in a sstovetop pressure cooker). Set two shanks in a pan, place the sides of the meat down and bake for about 3 minutes until the bottom is sufficiently brown. Move the baked shank to the bowl. Add the remaining two shanks, bake until well browned (about another 3 minutes), and add to the shank bowl.
Fry aromatics
Add onion, garlic, tomato paste, and Provence plants to the pan. Sprinkle with 1/2 teaspoon salt. Fry for 5 minutes or until the onions are soft and the tomato paste begins to brown. Add the wine to the pot, and when simmered, rub the bottom of the pot and loosen the brown bit. Stir in the chicken and tomatoes, then add the lamb shank and lamb juice from the bowl. Push the lamb shank into the liquid as much as possible.
Pressure cooking for 45 minutes with natural release
Lock the lid into the pot. Cook at high pressure in an instant pot or other electric PC for 45 minutes, or on a Stovetop PC for 35 minutes. (Use manual, pressure cook, or pressure cooking custom modes in the instant pot.) Naturally, reduce the pressure for about 25 minutes. (If you’re in a hurry, you can quickly release the remaining pressure after 15 minutes.)
Sauce and serve shank
Unlock the pressure cooker and tilt the lid away from you to avoid hot steam. Transfer the lamb shank to a large platter and ladle some of the liquid from the pot over the shank. Pass the remaining liquid from the pot as a sauce on the table. enjoy!
Tips and tips
Brown on one side: Brown shank adds flavor. The brown meat tastes better, and the small brown bits that stick to the bottom of the pan melt into the liquid in the pan, adding extra flavor to the sauce. To save time, I just burn the shank on one side. (This is a pressure cooking recipe, and speed is why I use my pressure pan.) If you’re in a hurry, you can skip the brown, but the recipe doesn’t taste completely. If you want extra flavor, brown the shanks on both sides before moving onto the onion. Get a shank that fits the pot: – The pressure cooker is tall and narrow, and the lamb shank has long bones. (This is, after all, a whole shank point.) The lamb shank I got to test this recipe was too long in a pressure cooker. I had a hard time making them brown as they didn’t fit flat on the bottom of a 6-quart instant pot. In the end, they did well even with uneven browns, but if you’re choosing a shank, look for shorter bones. Or use a large instant pot to fit your bones. If you have a larger instant pot, such as an 8-quart instant pot or a 7-quart wide instant pot, use it. The extra width makes it easy to attach the pot bones. Maxfill: When you’re ready to cook, don’t worry if your bones are passing the “Maxfill” line. Make sure the liquid is below the line and the lid closes. Leftovers: The remaining lamb shanks taste great but difficult to store. Shred the meat, discard the bones, and place the shredded meat in a 2-cup storage container. Are there any pressure cookers? no worries. Use a Dutch oven with a heavy lid and follow the written instructions. Once you’ve reached the “lock the lid” section, add enough chicken or water to cover the ¾ of the lamb shank. Place the lid in the pot, simmer the pot, and move the pot to a 30°F oven for 3-4 hours. Until the lamb shank is soft and falls out of the bone. Continue with the “defat the source” step. printing
Clock Clock iconcutlery Cutlery Icon Flag Flag Icon Folder Folder Folder ICONINSTAGRAMINSTAGRAMS ICONPINTEREST PINTEREST PINTEREST ICONFACEBOOK Facebook ICONPRINT PRINT ICONSQUARES SQUARES ICONHEART HEART HEART ICONHEARE
Instant Pot Lamb Shancrecipe
author: Mike vrobel
Total time: 1 hour 40 minutes
yield: 4 1x
explanation
Instant Pot Ram Shank, Provancal Style. Thanks to the pressure cooker, the soft lamb shanks in about an hour.
1 tablespoon Vegetable oil
4 Ramshanks
2 tsp Thin sea salt
1 Large onion, chopped
4 Garlic, crushed garlic
1 tablespoon Tomato paste
1 tsp Provence herbs
½ tsp Thin sea salt
½ cup red wine
1 cup Chicken soup (or water)
15 oz Diced tomatoes (with juice)
Instructions
Brown the lamb shank on one side in two batches. Season the shank with two teaspoons of salt. Heat 1 tablespoon of vegetable oil in an instant pot. Fry mode – high until the oil glows (using medium high heat in a sstovetop pressure cooker). Set two shanks in a pan, place the sides of the meat down and bake for about 3 minutes until the bottom is sufficiently brown. Move the baked shank to the bowl. Add the remaining two shanks, bake until well browned (about another 3 minutes), and add to the shank bowl. Fry the air freshener: Add onions, garlic, tomato paste and plant plants to the pan. Sprinkle with 1/2 teaspoon salt. Fry for 5 minutes or until the onions are soft and the tomato paste begins to brown. Add the wine to the pot, and when simmered, rub the bottom of the pot and loosen the brown bit. Stir in the chicken and tomatoes, then add the lamb shank and lamb juice from the bowl. Push the lamb shank into the liquid as much as possible. Apply pressure for 45 minutes with natural release: Lock the lid into the pan. Cook at high pressure in an instant pot or other electric PC for 45 minutes, or on a Stovetop PC for 35 minutes. (Use manual, pressure cook, or pressure cooking custom modes in the instant pot.) Naturally, reduce the pressure for about 25 minutes. (If you’re in a hurry, you can quickly release the remaining pressure after 15 minutes.) Sauce and serve the shank: Unlock the pressure cooker and tilt the lid away from you to avoid hot steam. Transfer the lamb shank to a large platter and ladle some of the liquid from the pot over the shank. Pass the remaining liquid from the pot as a sauce on the table. enjoy!
Preparation time: 10 minutesCooking time: 1 hour 30 minutescategory: Pressure cookercooking: French
What do you think?
question? Other ideas? Leave it in the comments section below.
Related Posts
Looking for another instant pot/pressure cooker rum? Try the pressure cooker lamb stew with Guinness and barley or instant pot 7 hours lamb legs. For other lamb shank flavors, try the Instant Pot Irish Ram Shank, Pressure Cooker Greek Lamb Shank, Instant Pot Moroccan Ram Shank, or the Pressure Cooker Pershan Ram Shank with eggplant and tomato (Khoresht bademjan). For other stewed pressure cookers, try Pressure Cooker Beef Shank (Osso Bucco), Instant Pot Goat Curry, or Instant Pot Jamaican Beef Curry.
If you need something else, here is my instant pot and pressure cooker recipe index.
Did you enjoy this post? Want to help with Dadcooksdinner? Subscribe to Dadcooksdinner via email or via RSS reader, recommend DadCooksdinner to a friend, and buy something from Amazon.com via a link on this site. thank you.
(tagStoTRASSLATE)ER(T) RAM
