Pressure Cooker Braised Lamb Shank

Pressure Cooker Braised Lamb Shank


  • 4 lamb shanks. 
  • 1 tablespoon of olive oil. 
  • 1 brown onion, sliced. 
  • 2 celery stalks, sliced. 
  • 2 garlic cloves, minced. 
  • 3 teaspoons chopped rosemary. 
  • 2 dried bay leaves. 
  • 1 cup white wine. 
  • 400g can crushed tomatoes.


  1. Season lamb shoulders with black pepper and salt. Make cuts in the pork with a large sharp knife. 
  2. Set the pressure cooker to sauté then add in the olive oil. 
  3. Add lamb and cook for 5 minutes on each side until they are browned then set aside. 
  4. To the same cooker add onion, garlic, celery, bay leaf, and rosemary. 
  5. Cook for 5 minutes. Add back the lamp. Then add the wine and crushed tomatoes. 
  6. Set the pressure cooker in a pressure mood then Cover and cook for 45 minutes. 
  7. After the cooking time ends, release the pressure then remove the lid. Remove the pork. 
  8. Leave it to cool for 5 minutes before shredding it with forks. 
  9. Serve with mashed potatoes.

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