Lamb Shanks with a Red Wine Jus

“Fall off the bone meat with a jus that has a delicious depth of flavor! Trust me, you're going to want to try this!”

- Imtiyaaz

 
Ingredients: 
 
4 lamb shanks 
1 cup red onions - diced 
1/2 cup celery - diced 
1/2 cup carrots - diced 
5 garlic cloves - crushed 
3 springs of rosemary 
Handful fresh thyme 
500ml beef stock 
1 cup red wine (Imtiyaaz used Pinot Noir)
400g canned tomatoes 
70g tomato paste 
2 Tbsp Butter 
1 tsp corn flour 
1 tsp sugar 
Olive oil for frying 
Salt & Pepper 
 
Method: 
 
Set your Instant Pot to Sauté on High. Season shanks with salt and pepper. Add some olive oil to the pot and brown your shanks. Remove the shanks and place in a bowl for use later.

Add onions to the pot and sauté for 5min before adding the celery and carrots to make up the mirepoix (your aromatic flavor base). Sauté for a further 6 mins then add your garlic. Remember to stir the mixture.

Next add the bay leaves and tomato paste and sauté for 1 min. Now add your wine to the mirepoix to Deglaze (with a wooden spatula scrape anything that has stuck to the bottom on the pot) for 5-6 mins. Allow the mixture to reduce.

Add your tomatoes, thyme and rosemary along with 500ml of beef stock. Mix until well incorporated and add the lamb shanks. Make sure you cover them nicely in the liquid.

Put on the lid and set the Pressure Cooker on High for 1 hour. When done, remember to release the steam before opening. Remove the lamb and place in a bowl, cover with foil this time.

Pour the liquid through a sieve into another bowl. Let it stand for about 5 min and then remove some of the excess fat.

Return to the Instant Pot and sauté for 10 mins. Add the butter towards the end and mix through.

Using 1/4 cup of the mixture, mix the corn flour and return to the pot - this will thicken the jus nicely. Lastly add one tsp sugar to balance the acidity of the jus.

Serve with sides of your choice. This dish is mostly served with mash but I decided to make crispy parmentier potatoes and a silky smooth butternut puree. The shanks are fall off the bone & the jus has a delicious depth of flavor. This is indeed a winning dish. Enjoy! 

For more by Imtiyaaz, click here.