You know those days when you’re feeling organised and you’re going to cook a particular recipe and then realise you’re missing key ingredients and in fact you have certain other ingredients that could do with using up… Add to that an inability to follow recipes to the letter and you end up with something like these pressure cooked All-in-One Lamb Shanks with New Potatoes and Chantenay Carrots, made simple by my Instant Pot.
What was supposed to be Nic’s Lamb Kleftiko, somehow it became something else altogether but it was so tasty (and actually way easier than I thought) that it is worth sharing. The potatoes and carrots absorb the juices from the lamb shanks.
I don’t cook lamb very often as husband does’t like it. I did have my concerns that the new potatoes and chantenay carrots would be overcooked so I left some out to steam separately but it turned out they had not turned into mush at all and were deliciously tender, so was the lamb.
Ready for the recipe?
– 2 lamb shanks
– Extra virgin olive oil or oil of your choice
– 6 plump garlic cloves, not peeled and whacked with the fist
– 7 shallots, peeled but left whole
– 250 g chantenay carrots
– 400 g baby new potatoes
– 2 bay leaves
– 2 lemons, 1 zested and juiced and one to serve in wedges
– 500 ml vegetable stock, it didn’t need this much and it made a ton of delicious sauce so feel free to reduce it, the minimum I would use though is about 150 ml
– 160 ml red wine
– 1 teaspoon cinnamon
– 1 tablespoon marjoram, I used dried
– 1 tablespoon parsley, I used dried
– 1 teaspoon sea salt
– Black pepper
– Fresh parsley, to serve
1. Press the Sauté button and add the oil, when it says Hot add the lamb shanks and brown the lamb shanks all over, this takes about 10 minutes (if you’re short of time you could skip this step but it does help with flavour).
2. Remove the lamb shanks and add the garlic, shallots, carrots and baby new potatoes, fry for about 5 minutes, then deglaze with a bit of the red wine and a wooden spoon. To deglaze just scrape the bottom of the pot with the wooden spoon to remove any burnt on bits.
3. Press Keep Warm / Cancel and add the bay leaves, lemon zest, lemon juice, vegetable stock, red wine, cinnamon, marjoram, parsley, salt and black pepper. Stir then place the lamb shanks on top, pressing down a bit.
4. Lock the lid in, steam release handle set to Sealing, press Manual and programme 40 minutes by pressing the + and – buttons. Let it do a natural release at the end (i.e. let the float valve drop back down on its own at the end). This of course means it’s time to go put your feet up.
5. If it’s too liquid at the end, press Keep Warm / Cancel and then press Sauté followed by Adjust to set the Instant Pot to More and let it bubble away with the lid off until it reduces to the consistency you want. Of course you can also blend the juices with the shallots, reserving the carrots and potatoes to serve, to make a delicious gravy.
Serve with the lemon wedges and fresh parsley (if using). It’s really nice with a good dollop of Dijon mustard.
Let me know if you try it!
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