hertha

Ingredients:

• 4 pieces or 1-1/2 lb lamb shanks
• 4-tablespoons olive oil
• 4 carrots peeled and diced
• 4 stalks celery diced
• 4 shallots peeled, thinly sliced
• 16 ounces mushrooms sliced
• 2-cup beef broth
• 1-cup red wine
• 4-tablespoons tomato paste
• 4 cloves garlic minced
• 2 bay leaves
• 4-5 sprigs thyme tied with kitchen string
• salt and pepper to taste

Steps:

INSTANT POT

1. Set Instant Pot to Sauté and adjust to “More” and add 2 tablespoons oil.
2. Pat lamb shanks dry and season with salt and pepper. Once the Instant Pot is hot, add lamb and cook until browned all over, about 4 minutes per side. Transfer to plate.
3. Add remaining olive oil. When the oil is hot and shimmery, add the carrots and celery. Saute for 4-5 minutes or until tender. Add mushrooms and shallots and cook an additional 4-5 minutes, until tender.
4. Stir in broth, wine and tomato paste, until well combined. Add thyme, garlic and bay leaves. Transfer lamb shanks back to pot, nestling them into the broth and vegetable mixture.
5. Cook at high pressure for 45 minutes. Allow the pressure to naturally release for 15 min before manually releasing the remaining pressure.
6. Transfer to a serving platter and spoon vegetables and sauce over lamb. Great with mashed potatoes or cauliflower

OVEN

1. Preheat to 300 degrees.
2. In a large dutch oven or heavy pot, heat 2 tablespoons oil over medium high heat. Add lamb shanks in two batches and sear on all sides, until browned turning with a pair of tongs. About 7-9 minutes each. Transfer lamb to a tray.
3. Add remaining olive oil to pot and stir in carrots and celery. Cook until slightly softened about 5 minutes. Add mushrooms and shallots and cook an additional 4-5 minutes, until tender.
4. Stir in broth, wine and tomato paste, until well combined. Add thyme, garlic and bay leaves. Transfer lamb shanks back to pot, nestling them into the broth and vegetable mixture.
5. Cover tightly with lid and place pot in the oven. Braise for 2 1/2 hours, or until lamb is fork tender.
6. Season with salt and pepper as needed.

SLOW COOKER

1. Brown the lamb as instructed above.
2. Add the carrots, celery, shallots, mushrooms beef broth, red wine, tomato paste, garlic, bay leaves and thyme to the crock pot. Stir to combine.
3. Nestle the lamb shanks into the vegetables and broth. (cover and refrigerate until ready to cook, if you’re prepping this the night before.)
4. Place slow-cooker vessel into the crock pot cooker. Cover with lid and set the slow cooker to low. Cook for 6-8 hours.