Lemony lamb shanks and potatoes, pressure-cooked then oven-finished
Dimitra's Dishes · ♥ 224 likes · 3.5K views · 6 min video
Read about shank in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole lamb shanks
- salt
- freshly cracked black pepper
Preheat the oven to the broil setting. Season the shanks on both sides with salt and black pepper; no oil.
- 1 whole onion
- olive oil
Peel and finely chop the onion; cook it in a little olive oil on the pressure cooker's saute setting until soft and golden, watching that it does not burn.
- 6 cloves grated garlic cloves
- 1 tbsp tomato paste
Add the grated garlic and warm until fragrant; add the tomato paste and cook it down to remove its bitter taste.
- 1 cup water
- 1 whole lemon juice
- 1 tsp salt
- freshly cracked black pepper
- 1 tsp dried crushed oregano
- ground cumin
Add the shanks, water, lemon juice, salt, black pepper, oregano, cumin and coriander.
Pressure cooking the lamb
Release naturally (about 20 to 30 minutes) or wait 10 minutes and release the steam manually; the meat should be almost falling off the bone.
- small golden potatoes
Quarter the large potatoes and halve the small ones; arrange on the same baking tray.
Seasoning the lemony potatoes
- olive oil
- salt
- freshly cracked black pepper
- reserved lamb fat
- 1 whole lemon juice
Drizzle with a little olive oil, season with salt and pepper and coat some in the reserved lamb fat; add the juice of a lemon, granulated garlic, oregano and red pepper flakes; toss.
- dried granulated garlic
- crushed dried oregano
- crushed red pepper flakes
- broth from the pressure cooker
Add the lamb and pour in all the broth from the pressure cooker, adding water if the potatoes are not mostly submerged.
Bake at 425F for 45 to 55 minutes until the potatoes are fork tender, flipping the lamb halfway so it does not get too dark and dry.