This was delicious like woah! Credit to Nom Nom Paleo for the recipe. It's amazing.
This was my first time cooking lamb shank and I was very intimidated by it. No need to be intimidated because this recipe will guarantee you have a delicious meal! If you don't have a pressure cooker, the recipe would probably work in a slow cooker on low for 9 hours. Alternatively, you can stick it in the oven at 300 degrees F for 3 hours.
3 pounds lamb shanks
Freshly ground black pepper
2 tablespoon ghee, divided (or butter/coconut oil)
2 medium carrots, roughly chopped
2 celery staks, roughly chopped
1 large onion, roughly chopped
1 tablespoon tomato paste
3 cloves garlic, smashed and peeled
1 pound ripe roma tomatoes or 14 ounce can of diced tomatoes
1 cup bone broth, stock, or water
1 teaspoon Red Boat Fish Sauce
1 tablespoon aged balsamic vinegar
¼ cup minced Italian parsley (optional)
Season lamb shanks 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).
While the lamb is browning, chop up your veggies.
Remove the lamb from the pot and set aside.
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, fish sauce and balsamic vinegar.
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.
Plate the shanks adjust the sauce for seasoning.
Ladle the sauce on the shanks.
Mince up some parsley and sprinkle it over the top of the braised meat.