Rosemary and Garlic Lamb Shank
Tender lamb shank infused with aromatic rosemary and garlic, cooked to perfection in the instant pot. This easy lunch recipe offers rich flavors and fall-off-the-bone meat, making it an ideal choice for an indulgent meal.
ingredients
- 2 lamb shanks
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- Salt and black pepper, to taste
steps
- 1.
Season the lamb shanks generously with salt and pepper.
- 2.
Place the instant pot on the sauté mode and heat olive oil.
- 3.
Sear the lamb shanks on all sides until browned. Remove and set aside.
- 4.
Add minced garlic and chopped rosemary to the pot, sauté for a minute.
- 5.
Return the lamb shanks to the instant pot and pour beef broth and Worcestershire sauce over them.
- 6.
Close the lid, set the instant pot to the pressure cook mode, and cook on high pressure for 60 minutes.
- 7.
Once done, let the pressure release naturally for 10 minutes, then use the quick release for the remaining pressure.
- 8.
Carefully remove the lamb shanks from the instant pot and keep warm.
- 9.
If desired, strain the liquid into a saucepan and simmer until it reduces to a desired consistency.
- 10.
Serve the lamb shanks with the reduced sauce and a side dish of your choice.
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