1teaspoonextra virgin olive oil or oil of your choice
6plump garlic clovesnot peeled and whacked with the fist
7shallotspeeled but left whole
250gchantenay carrots
400gbaby new potatoes
2bay leaves
2lemons1 zested and juiced and one to serve in wedges
500mlvegetable stockit 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
160mlred wine
1teaspooncinnamon
1tablespoonmarjoramI used dried
1tablespoonparsleyI used dried
1teaspoonsea salt
Black pepper
To serve
Fresh parsley
Instructions
Press the Sauté button (or equivalent) and add the oil, when it starts getting hot, add the lamb shanks and brown all over, this takes about 10 minutes (if you’re short of time you could skip this step but it does help with flavour).
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.
Cancel Sauté. Add the bay leaves, lemon zest, lemon juice,stock, red wine, cinnamon, marjoram, parsley, salt and black pepper. Stir then place the lamb shanks on top, pressing down a bit.
Lock the lid in, steam release set to Sealing, pressure cook for 40 minutes. Let it do a natural pressure 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. You can let the rest of the steam trapped inside 15 minutes after pressure cooking finishes BUT it's best to let it do a full natural pressure release until the float valve pops back down (unless it's taking over an hour, in which case make sure you follow my instructions to give it a good clean.
If it’s too liquid at the end, remove the lid and set to Sauté. Let it bubble away with the lid off until it reduces to the consistency you want. You could also blend the juices with the shallots, reserving the carrots and potatoes to serve, to make a delicious sauce / gravy.
To serve
Serve with the lemon wedges and fresh parsley (if using). It’s really nice with a good dollop of Dijon mustard.