Pressure Cooked Lamb Shank Recipe
Alyn Williams gets bags of flavour out of this beautiful cut of meat, pairing the lamb shanks with parsnip bubble and squeak and a rich bacon sauce.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Pressure cooker
- Cake ring
- Fine-mesh sieve
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Colander
- Pitcher
- Wooden spoon
- Measuring spoon
- Spoon
Ingredients
- 4 lamb fore shanks, each weighing approximately 250g
- 1 carrot
- 1 leek
- 1 onion
- plain flour
- 1 sprig of thyme
- 2 sprigs of rosemary
- 1 bay leaf
- 1 tbsp of tomato purée
- 200ml of white wine
- 400g of tinned chopped tomatoes, 1 tin
- 1.5l lamb stock, hot
- 4 smoked streaky bacon slices, thick
- salt
- vegetable oil
- butter
- 2 Maris Piper potatoes
- 5 parsnips
- 4 tbsp of parsley, chopped
- 1 tbsp of tarragon, chopped
- pepper
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