Easy Lamb Shanks
Ingredients
The lamb
The seasoning and oil
-
2
tablespoons
ghee or extra virgin olive oil
-
to taste
Magic Mushroom Powder or Diamond Crystal kosher salt
-
to taste
freshly ground black pepper
The aromatics
-
1
large
onion, roughly chopped
-
2
medium
carrots, roughly chopped
-
2
stalks
celery, roughly chopped
-
3
cloves
garlic, smashed and peeled
The liquids
-
½
cup
bone broth
-
1
tablespoon
aged balsamic vinegar
-
1
teaspoon
Red Boat fish sauce
The tomatoes
-
14
ounces
canned diced tomatoes, drained
The herbs
-
3
sprigs
fresh thyme or 1 sprig fresh rosemary
-
2
leaves
dried bay leaves
-
¼
cup
minced Italian parsley (optional)
The tomato paste
-
1
tablespoon
tomato paste
Instructions
- Season the lamb shanks with Magic Mushroom Powder or kosher salt.
- Sauté the shanks in ghee or olive oil in the Instant Pot until browned on all sides.
- Remove the shanks and set aside on a platter.
- Add more ghee or olive oil to the pot and sauté the onion, carrots, and celery until softened.
- Stir in the tomato paste and garlic, cooking until fragrant.
- Return the shanks to the pot and add bone broth, fish sauce, balsamic vinegar, and tomatoes.
- Add thyme or rosemary sprigs and bay leaves.
- Lock the lid and cook on high pressure for 45 minutes.
- Once done, let the pressure drop naturally or manually release it after 20 minutes.
- Plate the shanks and remove the herbs from the sauce.
- Use an immersion blender to purée the vegetables to thicken the sauce.
- Adjust seasoning and ladle the sauce over the shanks, garnishing with parsley if desired.
Nutrition Facts (estimated)
Servings
4
Calories
291
Total fat
12g
Total carbohydrates
12g
Total protein
32g
Sodium
0mg
Cholesterol
0mg
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