Cooking Time +- 1hr10min – Serves 6
Ingredients for the Lamb Shanks
6 lamb shanks
2 mutton stock cubes
200ml cranberry juice
50ml cooking oil
2 tbsp soya sauce
2 tbsp freshly grated ginger
1/4 tin tomatoe puree (from a 410g tin)
2 tbsp mint sauce
1 tsp salt
2 tbsp coarse pepper
3 chopped onions
1/2 glass of dry red wine
Bisto mixed with maizena for thickening
6 or 7 fresh rosemary sprigs
Prepping the Shanks
If you are using hind leg shanks, cut off the sinuses off each shank before cooking.
The Pressure Cooker
Add the cooking oil to the pot and turn the stove on high. Add the onions and give it a stir. Add the cranberry juice, soya sauce, ginger, mint sauce, tomatoe puree, pepper & salt.
Pour 400ml of boiling water over the stock cubes in a separate jug. Give it a good stir until the stock cubes have dissolved, and add to the pressure cooker. Add the dry red wine. Stir continuously while allowing it to come to the boil. Lastly, add the fresh rosemary.
Place the lamb shanks in the pot. Stir the pot so that the sauce is covering the shanks.
Place the lid on the pressure cooker and once the pressure cooker starts to make a hissing noise, start your timer. Allow to cook for 5min and no longer.
Once the shanks have cooked for 5 min in the pressure cooker, remove them from the pot and place in a separate oven dish.
Add 2 tbsp bistro & 2 tbsp of maizena to approximately 200ml water in a jug and mix it well together. Add the mixture slowly to the lamb shank sauce in the pressure cooker and stir with a whisk.You don’t want the sauce to be too thick, so add just enough bistro & maizena mixture to get your desired consistency.
After the sauce has been thickened, pour it over the shanks in the oven dish.
Cover the dish with tinfoil (shiny side facing down). Place in the oven for 30 min at 180 degrees celsius.
Once the dish has been in the oven for 30 min, remove the foil and cook for a further 30-40 min.