This low carb Lamb Shank is a lovely dinner, the tomatoes, rosemary, garlic, onion and celery make it a great dish! Serve this dish on a nice plate and let your table guests enjoy it! Lamb Shanks Recipe – You must try this recipe.
Let us know if you liked this recipe. Try the other recipe categories as well!
- 1/4 cup olive oil
- 2.5 pounds lamb shanks 4 shanks
- 2 cloves garlic finely chopped
- 1 medium onion diced
- 2 sticks celery diced
- 2 tablespoons Rosemary fresh
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup lamb broth
- 14 ounce diced tomatoes
Place your pressure cooker over high heat and add half of the olive oil.
Brown the shanks and set aside.
Add the remaining oil to the pressure cooker and add the garlic, onion, celery and rosemary. Saute until fragrant.
Add the salt, pepper and Lamb Broth, mix well, Then add the diced tomatoes.
Return the shanks to the pressure cooker and ensure they are coated in the sauce.
Place the lid on the cooker and set to high pressure. Cook for 50 minutes.
Turn off the heat and allow to the cooker to depressurize for 15 minutes.
Remove the lid and take the shanks from the sauce, set aside and cover with foil to keep warm.
Place the pressure cooker over high heat for 10 minutes to reduce the sauce.
Serve your shanks with a side of Buttery Cauliflower Mash.
This Lamb Shanks Pressure Cooker recipe makes 4 serves. The serving size will depend on how large your shanks are. The Lamb Shanks can be stored in the fridge for up to 1 week, or frozen for up to 3 months.
Submit Your Recipe!
Please remember, We cannot accept any recipes taken from a book/website/other source. Remember that a reader should be able to take your recipe and cook from it without encountering any problems. End all recipes with a useful tip, e.g. an alternative ingredient you could use, something the dish goes well with, whether you can freeze it, etc.