Lamb Shanks to die for. Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead. Slow cook lamb shanks to fill this traditional shortcrust suet pastry pie with a light twist - add greens and plenty of herbs.

This pressure cooker lamb shanks recipe is packed with bold flavors and they're fall-off-the-bone tender! Lightly coat shanks in flour seasoned with salt and pepper. Add lamb in batches and cook until Amazing, only recipe I've ever rated. You can cook Lamb Shanks to die for using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Lamb Shanks to die for

1. You need 2 of uncooked lamb shanks.
2. You need 1 cup of red wine (optional).
3. It's 3 cloves of garlic sliced.
4. You need 1 of twig of fresh thyme.
5. It's 20 g of dried rosemary.
6. You need 2 cups of beef stock.
7. Prepare as needed of Salt and pepper.
8. Prepare 1/4 cup of sugar.
9. It's 250 g of chopped tomato/ tomato onion mix.

Better than high quality restaurant food. Entire family loved it and the gravy was to die for. I put small potatoes in the. The lamb shank is one of the most traditional cuts of meat on the market and has a variety of preparation methods.

Lamb Shanks to die for instructions

1. Add all the ingredients - lamb, red mine, sliced garlic, thyme, rosemary, beef stock, salt, pepper, sugar and tomato onion mix - into a pressure cooker and cook for 60 minutes.
2. Remove the Shanks, add in the chopped tomato and reduce the sauce on high for 10 minutes. Add sugar and dissolve fully.
3. Once the sauce is at the right thickness, bring the Shanks back and cover in sauce while simmering until you serve..

Lamb shank meat is extremely tough and full of connective tissue. But it can be the source of very flavorful and succulent dishes if braised or slow-cooked in a crockpot. This meaty cut from the lower end of the leg is full of flavour and will become meltingly tender, and fall from the bone after long, slow cooking. Many cooks will recognise it as the smaller joint attached to a whole leg of lamb bought for roasting (as such some butchers will sell few. Place lamb shanks in the pan and reduce heat to low.