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Mediterranean lamb shanks

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Ingredients

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1 tbsp olive oil
2 lamb shanks (about 400g each)
1 red onion, finely sliced
250g Chantenay carrots, scrubbed and trimmed
1 tbsp tomato purée (double concentrate
1 tsp smoked paprika
1 large garlic cloves, crushed
1/4 tsp celery salt
225ml stock, made with 1 lamb or Kallo yeast-free stock cube
75ml red grape juice
1 bay leaf
1 sprig fresh rosemary, finely chopped
1 tbsp cornflour, mixed with 1 tbsp cold water
200g baby spinach

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Mediterranean lamb shanks

Is there anything better than lamb which has been pressure cooked and falls away from the bone? The accompanying sauce is rich, alcohol-free and flavoured with all the lamb juices. Any leftovers are delicious stirred through a risotto.

Features:
    Cuisine:
    • 70 Mins
    • Serves 2
    • Easy

    Ingredients

    Directions

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    1. Preheat the Instant Pot using the sauté function. Add the olive oil and when it starts to shimmer, brown the lamb shanks for 5 minutes or until well coloured. Transfer to a plate and keep warm.

    2. Add the red onion and Chantenay carrots to the residual oil and stir-fry for 2-3 minutes until starting to colour. Scrape in the tomato purée, smoked paprika and garlic and cook for 1 minute more.

    3. Cancel the sauté function and return the lamb shanks to the pot. Stir in the celery salt, lamb stock, red grape juice, bay leaves and rosemary and put the lid on. Pressure cook on high for 60 minutes, by which time the lamb should be tender and falling off the bone.

    4. To finish the sauce, release the pressure valve on the Instant Pot and discard the bay leaf. Carefully skim the fat from the top, then switch to the sauté function. Slowly incorporate the cornflour to thicken the sauce until you reach your desired consistency.

    5. Meanwhile, add the spinach to a steamer and cook until the leaves have wilted, about 2 minutes. Drain, if necessary, and lightly season with salt and pepper.

    6. Divide the spinach between plates and top with one lamb shank each and the accompanying vegetables and sauce. Serve with mashed potato and garden peas on the side, if desired.

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