Lamb Shanks in Flavorful Tomato Sauce Recipe
Prep Time - 15 min
Cook Time - 1hr
Yield - 2 Shank servings
Ingredients
2 lamb shanks
salt to taste
3/4 tsp fresh ground black pepper
6-8 cloves garlic (crushed)
1 Tbsp chopped rosemary
1 Tbsp thyme
3 Tbsp Durban red masala/red curry powder (can substitute 3 tsp chili powder)
1 medium onion (diced small)
1 large carrot (diced small)
1 large celery stalk (diced small)
4 roma tomatoes
1 green chili
1 can tomato sauce (15oz)
2.5 cups low sodium vegetable broth (or broth of choice)
2-4 Tbsp olive oil/vegetable oil
Method
Marinate the lamb shanks in salt, pepper, half the garlic, rosemary, thyme, Durban red masala/red curry powder (substitute with some 3 tsp chili powder if needed).
Blend tomato and green chili in a blender or finely chop and set aside.
Press the Sauté mode button on the Instant Pot and add oil.
Brown the lamb shanks on all sides using tongs to help turn them ~ 5 min - 8 min. Remove and set aside.
Add onion, celery and carrot and allow to soften ~ 7 min.
Add some salt for the vegetables.
Add a little of the broth and deglaze the pot - IMPORTANT STEP! Add in remaining broth and stir.
Turn the pot off. Place lamb shanks in. Pour blended tomato and tomato sauce over the lamb shank.
Seal lid and pressure cook for 45 min. If cooking on the stove allow to simmer covered on low for about 3 hours until meat is tender and ready to fall off the bone.
Serve hot over mashed potatoes with extra sauce.
I'm always debating whether I should make a dish in the Instant Pot or not. With little counter space, I have mine boxed up and packed away, so it really has to add value for me to get it out. For this recipe - it actually did add value. I saved time and everything turned out delicious.
I added lots of different flavors and it produced a delicious, aromatic, hearty meal. We served it over mashed potatoes but drenched the mashed potatoes in the sauce.
To start, marinate the lamb shanks with garlic, salt, pepper, Durban Red Masala/red curry powder, rosemary and thyme. If you do not have red curry powder and do not wish to mix it, substitute with a few teaspoons of chili powder. The amount used here comes out quite mild - I was not aiming to get it too spicy. Feel free to increase or decrease to suit your desired spice level.
Blend tomatoes, green chili and garlic and set aside. I like to have everything ready to go when using the instant pot.
Brown the shanks in some oil in the instant pot using the sauté function. I noticed the instant pot heats up pretty quick. Be careful not to burn however some brown bits sticking to the bottom is ok and adds to the flavor. Use a pair of tongs to turn the shanks in the pot to easily brown on all sides. Remove the shanks and set aside.
Next step is to sauté onions, celery and carrots. Once softened, season with a bit of salt for the veggies. Pour in some of the broth of choice - I use vegetable broth but you may use chicken or beef broth if those you are serving the dish to eat beef/chicken. Deglaze the bottom of the pot. I use a wooden spoon to do this. This is a very important step! I notice the pot does not come to pressure nicely if there is anything stuck on the bottom.
Equally important is to place the shanks in after pouring in the remaining broth and stirring. Pour the blended tomato mix and tomato sauce over the lamb shank. Doing it this way prevents sticking and any issues with the pot coming to pressure. Seal the lid and pressure cook for 45 minutes.
The meat will be tender and ready to fall off the bone with a fork. Serve over mashed potatoes being sure to put on extra sauce.
If you choose to make this on the stove I would do all the steps above and slow cook for about 3 hours.
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