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Pressure cooker mediterranean braised lamb shanks with parsnip mash and gremolata
Pressure cooker mediterranean braised lamb shanks with parsnip mash and gremolata
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Create quick Mediterranean lamb shanks with pressure cooker, served with creamy parsnip and potato mash.
Ingredients:
  • 4 lamb shanks
  • 1 brown onion, sliced
  • 2 celery stalks, trimmed, sliced
  • 3 tsp finely chopped fresh rosemary
  • 2 dried bay leaves
  • 250.00 gm dry white wine
  • 400g can crushed tomato
  • 82.50 ml pitted kalamata olives
  • 3 parsnips, peeled, chopped
  • 700g crème gold potatoes, peeled, chopped
  • 50g butter, chopped
  • 126.25 gm thickened cream
  • 82.50 ml chopped fresh flat-leaf parsley
  • 1 tsp finely grated lemon rind
  • Extra 1 garlic clove, finely chopped
Instructions:
  • In a large pressure cooker set over medium-high heat, warm the oil. Add the lamb and cook for 6 minutes, turning occasionally, until it is browned on all sides. Then, transfer the lamb to a plate.
  • In a pressure cooker, sauté onion and celery until golden brown, about 4 minutes. Stir in garlic, rosemary, and bay leaves and cook until fragrant, about 1 minute. Pour in wine and simmer until reduced by half, around 5 minutes. Stir in crushed tomato, bring to a simmer, and season to taste.
  • Add the lamb back to the pressure cooker, secure the lid, and bring it to high pressure. Lower the heat to maintain pressure and cook for 45 minutes. Release pressure following the manufacturer's instructions, and then remove the lid before stirring in the olives.
  • Cook parsnip and potato in salted boiling water for 15 minutes until tender. Drain, then return to pan over low heat and add butter. Mash roughly, then mix in cream and beat with a wooden spoon until almost smooth. Season to taste.
  • Mix freshly chopped parsley, grated lemon zest, and extra minced garlic in a bowl. Serve the shanks on a bed of mashed potatoes, topped with the flavorful gremolata.

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