Make a rich lamb shank stew with tomatoes, red wine and anchovies for deep flavour. Tender, comforting pressure cooker cooking made easy.
You will need:
- ¼ cup olive oil
- 3 medium brown onions, diced 5mm
- 3 cloves garlic, peeled, crushed
- 12 anchovy fillets, roughly chopped
- 1 large carrot, chopped finely
- 1 stick celery, chopped finely
- 6 medium lamb shanks, scored to the bone at its fleshiest parts, a few times
- 1 large red capsicum, diced into 1cm pieces
- 2 bay leaves
- 2 tins crushed tomatoes
- 1 cup red wine
- 1 cup beef stock
- 2 tsp red wine vinegar
Let's make it:
Step 1:
Set the Pressure Multicooker on BROWN. Press START/STOP. Combine the olive oil, onions, garlic, anchovies, carrot and celery in the cooker and sauce until soft and translucent but not browned.
Step 2:
Add the shanks, capsicum, bay leaves, tomatoes, wine and stock. Secure the lid, ensure the Steam Release Dial is in the ‘Seal’ (closed) position and select MEAT. Press START/STOP.
Step 3:
When cooking has finished, release the steam and remove the lid. Stir in the vinegar.
Step 4:
Remove the shanks from the pot. Shred the meat off the bone and return to the pot. Taste and season with salt and pepper if needed.
Step 5:
Serve hot with about ½ cup of the cooked risoni, (also can be cooked in the Pressure Multicooker). Garnish with parsley.
Cook's Tip:
If using large lamb shanks, add an extra 10 minutes for the cook time.
