Lamb Shanks or Beef Stew – Instant Pot – Crockpot Express
3 lamb shanks (or swap this out for Beef or Lamb diced)(I used 1kg of diced beef for making a stew with same recipe)
1/2 cup olive oil
1 green chili pepper diced
3 cloves garlic minced
1 Tbsp smoked paprika
1 Tbsp oregano
2 tsp salt
1/4 tsp ground cumin
2 Tbsp brown sugar
1 cinnamon stick or use 1 teaspoon of cinnamon
1 medium onion roughly chopped
3 medium carrots roughly chopped
2 bay leaves
2 cups red wine
4 cups beef stock
3 Tbsp cornflour
1/4 cup water
Instructions
In large bowl – combine lamb, pepper, garlic, paprika, oregano, salt, cumin, brown sugar, cinnamon sticks, and 1/4 cup oil. Mix well to coat meat, then marinate from 30 minutes to overnight. Once Ready, scrape off the marinade into a plate to use next.
Using sauté setting, heat pressure cooker. Once hot add 1/4 cup olive oil and brown lamb on all sides – making sure to brown all the fat. Once browned, remove lamb shanks and set aside.
Add onions, carrots, bay leaves, and remaining marinade mix to the pot. Sauté until onions become translucent – about 5 minutes.
Add red wine to deglaze the pot – making sure to scrape all the bits stuck to the bottom. Return lamb to pot. Simmer to reduce by half – about 10 minutes.
Add stock. Lock lid and cook for 30 minutes at high pressure.
Natural pressure release (about 15 minutes). Remove shanks and set aside.
Combine Cornflour and water, then add to pot.
Switch Instant Pot back to sauté setting and simmer until sauce reaches desired thickness. Return lamb to pot and let sit in sauce until ready to serve.
Notes
For this recipe, a spicy chili is great, but I used 3 green ones from the garden, which were not hot yet.
I have also taken the meat off the shanks and put all the meat in the pot to serve as a stew.
Original recipe strains out the onions, carrots etc, and just uses the sauce. But I found I really liked it all left together.
