Lamb Shanks for the week
- Yield 4 people
- Prep 15 minutes
- Cook 1 hour 15 minutes
- Total 1 hour 30 minutes
Lamb Shanks for the week sits in the Lamb section of Regbie. The card serves 4 people. Plan on 1 hour 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- 3 pounds lamb shanks
- Magic Mushroom Powder, or Diamond Crystal kosher salt
- 2 tablespoons ghee, or extra virgin olive oil divided
- 1 large onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 tablespoon tomato paste
- 3 garlic cloves, smashed and peeled
- ½ cup bone broth
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon Red Boat fish sauce
- 14 ounces canned diced tomatoes, drained or 1 pound Roma tomatoes, diced
- 3 fresh thyme sprigs, or 1 fresh rosemary sprig
- 2 dried bay leaves
- Freshly ground black pepper
- ¼ cup minced Italian parsley, (skippable)
Method
Salt the shanks with with Magic Mushroom Powder or Diamond Crystal kosher salt.
Turn on the sauté function on the Instant Pot and add a tablespoon of ghee or extra virgin olive oil when it is hot. Sear the lamb shanks in batches until browned on all sides, about 8 to 10 minutes. (No time to sear? The lamb shanks will still taste satisfying!)
Lift the lamb from the pot and plop them on a platter.
Tip in the remaining tablespoon of ghee or extra virgin olive oil into the empty Instant Pot. Turn the onion, carrots, and celery in the pot, and season with Magic Mushroom Powder.
Once the vegetables have softened slightly, mix in the tomato paste and garlic cloves.
Tip in the shanks back into the pot along with the bone broth, balsamic vinegar, and fish sauce. Tip the tomatoes on top of the lamb shanks. Tuck in the thyme or rosemary sprigs and bay leaves.
Lock on the lid. Set the Instant Pot to cook on high for 45 minutes.
When the Instant Pot is done cooking, let the pressure drop naturally or wait 20 minutes and manually release the pressure.
Plate the shanks and pick the herbs out of the sauce. Use an immersion blender to puree the vegetables to thicken the sauce. Taste the sauce and adjust the seasoning with Magic mushroom Powder, salt, and pepper.
Ladle the sauce on the shanks and sprinkle some fresh Italian parsley on top, if desired!
Kitchen notes
- Slow Cooker or Crockpot Instructions: Season the lamb shanks with Magic Mushroom Powder or Diamond Crystal kosher salt.
- Warm a wide skillet over medium a hot burner.
- Tip in 1 tablespoon of ghee or EVOO.
