Pressure Cooker Lamb Shank in Red Wine Gravy
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 lamb shanks, tossed in plain flour.
  • 8 teaspoons oil (I used vegetable)
  • 1 onion, sliced.
  • 3 carrots, diced.
  • 1 large leek.
  • 3 tomatoes, chopped.
  • 2-3 cloves garlic, crushed.
  • 60ml Veg Stock
  • 175ml Red Wine
  • Rind of 1 lemon, grated.
  • 2 sprigs of fresh Thyme
  • (optional) flour and cold water for thickening the gravy.
  1. Cover the lamb shanks in four, discarding the excess.
  2. In the base of the pressure cooker heat half of the oil. Brown the lamb shanks and set aside.
  3. Add the rest of the oil and fry the onion, carrots, leek and garlic. Frying for around 5 minutes. Stir occasionally.
  4. Add the lemon rind, thyme, tomatoes, stock and wine and bring to the boil, stirring occasionally. Allow to boil for a few minutes.
  5. Place the lamb shanks back in the cooker, covering with some of the liquid and veg.
  6. Place the lid on the cooker and set to high pressure, apply high heat until the pressure safety open preventing valve pops up and then drop the heat (keeping the pressure at high). Keep at this for 25 minutes.
  7. Once you have reached this point, you have to allow the cooker to cool before you open it. Release the steam using the valve and then run the pan under the cold tap until the safety opening valve drops.
  8. The lamb should be ready at this point, but if it needs longer then give it another 5 minutes.
  9. If you need to thicken the gravy, mix the flour with the cold water and add to the gravy mix, boiling and stirring until it thickens.
  10. Serve with mashed potato and greens, sprinkled with extra rosemary.
Recipe by The Bearded Bakery at