Posted in: Alexa Recipes
Retro Recipe Revival: Braised Lamb Shanks with Olive & Tomato SauceWe recently found yet another old-school promotional Tower recipe book nestling in the archives when carrying out our annual Spring clean. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-90s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! This week we bring you Braised Lamb Shanks with Olive & Tomato Sauce.
Recommended applianceTower 6 Litre Pressure Cooker Total time to table: 1 hour 35 minutes Total Cost Per Serving: £6.70 Contains Nuts? No Suitable for Vegetarians? No Serves: 3
- x2 tbsp olive oil
- x3 lamb shanks (around 350g each)
- x1 large red onion, finely chopped
- x2 garlic cloves, crushed
- x1 fresh rosemary sprig
- 250ml red wine
- 300ml beef stock
- x1 tbsp tomato puree
- x3 plum tomatoes, peeled, quartered and seeded
- x2 tbsp fresh basil, roughly chopped
- 50g black olives, stones and halved
- 85g fine green beans
- Heat your Tower pressure cooker on a high heat until hot, add the olive oil and continue to heat until lightly smoking.
- Add the lamb and sear all over for around 5 minutes until golden brown, then remove from the crock pot and set aside.
- Add the onion, rosemary, and garlic to the crock pot and cook for 3 minutes until the onions are soft.
- Pour in the wine, add the stock and then scrape the bottom of the crock pot with a wooden spatula to remove any sediment.
- Stir the tomato puree into the wine mixture then add the lamb shanks, bones up (ensuring they are covered by the stock).
- Place the lid on to the pressure cooker, seal and bring up to full pressure then cook for 1 hour until the lamb is tender.
- Using the cold water release method, open the pressure cooker, remove the lamb shanks and then sieve the remaining sauce into a small pan.
- Reduce the sauce on a medium heat until thickened.
- Cut the tomato quarters into three on the diagonal and add to the sauce along with the olives and green beans, only adding the basil at the last moment.
- Spoon the sauce over the lamb, seasoning to taste.
- Serve immediately by placing on serving plates accompanied by buttery sweet potato mash and crispy kale.
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