Lamb Shanks with Red Wine & Garlic Sauce (Pressure Cooker)
Recipe type: Dinner
Serves: 2 servings
For the lamb:
  • 1 kilo (2 lbs) lamb shanks
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 10 garlic cloves, peeled and smashed
For the sauce: (NB: This is a double quantity)
  • 1 cup chicken stock (or other preferred broth)
  • 1 cup port wine (I used pinot noir)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried or fresh rosemary
  • 1 tablespoon salted butter
  • 1-2 teaspoons balsamic vinegar, to taste
  1. Trim excess fat from the lamb shanks (if you prefer) and season with salt and pepper.
  2. Heat the oil in the pressure cooker. Add the shanks and brown on all sides.
  3. When the shanks are browned, add the garlic cloves and cook until the cloves are lightly browned, but not burned.
  4. Add the stock, wine, tomato paste, and rosemary, stirring so the tomato paste dissolves.
  5. Close the pressure cooker and bring up to full pressure. Once reached, reduce heat to low and
  6. cook for 30 minutes.*
  7. Remove the pressure cooker from the heat and let the pressure release naturally.
  8. Then remove the lamb shanks and cover them with foil to keep them warm.
  9. Return the pan to the heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce (or you could add a little cornflour (corn starch) if you're short for time).
  10. Whisk in the butter, then add the vinegar.
  11. Serve the lamb with some of the sauce poured over top, and put the remaining sauce in a pouring jug so it can be added as needed.
*Depending upon your pressure cooker, you might need to adjust cooking time to suit. The second time I made this, I cooked it for a further 10 minutes which ensured the meat was falling off the bone.
Recipe by The Kiwi Cook at