You can have this savory dish on your table in just 45 minutes.
Preparation time: 10 minutes
Cooking time: 45 minutes
Servings: 4
Ingredients:
4 lamb shanks
1/4 cup almond flour
2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, crushed
3 large carrots, sliced thickly
1 teaspoon dried oregano
1 teaspoon grated lemon zest
2 tablespoons tomato paste
3⁄4 cup red wine
1⁄4 cup beef stock or water
Salt, to taste
Fresh ground black pepper, to taste
Directions:
1. Toss lamb shanks with almond flour to coat. Shake off excess flour.
2. Heat 1 tablespoon olive oil in the pressure cooker using the "brown" or "sauté" button. Add the shanks and brown. Transfer to a plate and set aside.
3. Add the remaining oil to the pressure cooker. Add onions, garlic and carrots. Cook with occasional stirring for 5 minutes.
4. Stir in the oregano, lemon zest, tomato paste, red wine and beef stock. Bring to a boil.
5. Returned the browned lamb shanks to the pressure cooker. Stir to coat with sauce then season with salt and pepper to taste.
6. Close the lid and lock. Cook for 30 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
7. If the gravy is not thick enough, let simmer uncovered for a few minutes more.