Red Wine Lamb Shanks With Mashed Potatoes
Serves
3
Total Time
2hrs 20mins
Calories
1355
If you’re craving a little comfort food, Red Wine Lamb Shanks with Mashed Potatoes cooked in your Instant Pot Pro Plus hits the spot. The tender, fall-off-the-bone lamb is cooked in a rich, deeply flavored red ...
- Potato800 gpeeled, quartered
- Shallot190 gdiced
- Mushrooms140 ghalved
- Carrot2cut into chunks
- Garlic clove4halved
- Salt1 ½ teaspoons
- Wateras needed
- Salted butter2 tablespoons
- Milk4 tablespoons
- Salt & pepperas needed
- Lamb shank3
- Fresh rosemary4 sprigs
- Oil1 tablespoon
- Red wine350 ml
- Tomato paste140 g
- Beef stock cube1
- Water250 ml
- Corn flour1 tablespoon
- Water1 tablespoon
Ingredients
- 1. Add the potatoes to the inner pot, add in water until the potatoes are just covered and season the water with salt
- 2. Secure the lid on the Instant Pot Pro Plus
- 3. Pressure Cook on Max for 6 mins, then allow for quick steam release
- 4. Once all the pressure has been released, drain the potatoes and add them to a mixing bowl
- 5. Add the butter, milk, salt and pepper and using a stick blender, blend until smooth
- 6. Taste and add more salt, pepper or butter if needed
- 7. Cover and leave to the side until needed
- 8. Pat the lamb shanks dry and season with salt and pepper on both sides
- 9. Quickly rinse and dry the inner pot
- 10. Add oil to the inner pot
- 11. Pre-heat the inner pot on Sauté for 40 mins
- 12. Once the Instant Pot Pro Plus has finished pre-heating, add in the lamb shanks and brown for 4 mins on each side
- 13. Once the shanks have been browned remove them from the inner pot and place them back on the cutting board
- 14. Add shallots to the inner pot and Sauté for 3 mins while stirring until they have softened
- 15. Add the remaining vegetables to the inner pot
- 16. Sauté for 2 mins
- 17. Carefully add wine, tomato paste, stock cube, salt and water to the inner pot and mix well
- 18. Simmer for 2 more minutes
- 19. Add the lamb shanks with some fresh rosemary and turn the shanks in the sauce so they get a light coating
- 20. Secure the lid on the Instant Pot Pro Plus
- 21. Pressure Cook on Max for 60 mins, then allow for Natural release 15 mins, then Quick Release the remaining pressure
- 22. When all pressure has been released carefully remove the lid of the Instant Pot Pro Plus
- 23. Gently remove the delicate lamb shanks and place them in a large bowl or dish
- 24. Place a colander over a clean large bowl and strain the remaining of your sauce to remove the vegetables
- 25. Mix cornflour and water in a small bowl
- 26. Pour the sauce and corn flour mixture back into the inner pot and Sauté for 2 mins to thicken the sauce
- 27. While sauce is thickening, reheat your mashed potato in the microwave or on the stove for 2-4 mins
- 28. Dollop a generous portion of mashed potato in each serving bowl, top with the cooked lamb and then a ladle full of the sauce from the inner pot
Method
Make this recipe in the Fresco Recipes App
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