![\"20200502_160653\"](\"https:\/\/debskitchen.co.nz\/wp-content\/uploads\/2020\/05\/20200502_160653.jpg\")
<\/a><\/p>\nLamb Shanks or Beef Stew – Instant Pot – Crockpot Express<\/p>\n
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)
\n1\/2 cup olive oil
\n1 green chili pepper diced
\n3 cloves garlic minced
\n1 Tbsp smoked paprika
\n1 Tbsp oregano
\n2 tsp salt
\n1\/4 tsp ground cumin
\n2 Tbsp brown sugar
\n1 cinnamon stick or use 1 teaspoon of cinnamon
\n1 medium onion roughly chopped
\n3 medium carrots roughly chopped
\n2 bay leaves
\n2 cups red wine
\n4 cups beef stock
\n3 Tbsp cornflour
\n1\/4 cup water<\/p>\n
Instructions<\/p>\n
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.<\/p>\n
Using saut\u00e9 setting, heat pressure cooker. Once hot add 1\/4 cup olive oil and brown lamb on all sides \u2013 making sure to brown all the fat. Once browned, remove lamb shanks and set aside.<\/p>\n
Add onions, carrots, bay leaves, and remaining marinade mix to the pot. Saut\u00e9 until onions become translucent \u2013 about 5 minutes.<\/p>\n
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.<\/p>\n
Add stock. Lock lid and cook for 30 minutes at high pressure.<\/p>\n
Natural pressure release (about 15 minutes). Remove shanks and set aside.<\/p>\n
Combine Cornflour and water, then add to pot.<\/p>\n
Switch Instant Pot back to saut\u00e9 setting and simmer until sauce reaches desired thickness. Return lamb to pot and let sit in sauce until ready to serve.<\/p>\n
Notes
\nFor this recipe, a spicy chili is great, but I used 3 green ones from the garden, which were not hot yet.<\/p>\n
I have also taken the meat off the shanks and put all the meat in the pot to serve as a stew. <\/p>\n
Original recipe strains out the onions, carrots etc, and just uses the sauce. But I found I really liked it all left together.<\/p>\n