This meal will leave you humbled and thankful to your pressure cooker. You can now enjoy a wholesome dinner with little stress. These lamb shanks are spicy and flavourful and you can get your hands on a few household chores before these get ready. Happy Eid el kabir to all our Muslim friends!
Season the lamb shanks with salt and pepper as your heart desires. Melt 1 tablespoon of ghee over high heat over in a 6-quart pressure cooker. Sear the lamb shank for about 8-10 minutes or until brown on all sides.
Chop the onion, carrots, spring onions and mince the garlic while the lamb is browning. Transfer the lamb shanks to a plate once they are browned.
Reduce the heat to medium and add the remaining ghee to the pressure cooker. Add the onion, spring onions and carrots, and season with salt and pepper.
Add the tomato paste and garlic once the vegetables have turned translucent and stir for a minute. Add the lamb shank back to the pot along with the chopped tomatoes.
Pour 1 cup of bone broth or beef stock (alternatively use water seasoned with bullion cubes). Add the fish sauce and vinegar, and sprinkle some pepper. Lock the lid and allow to cook under high pressure for about 50 minutes.
With the lid tightly sealed, bring the content of the pot up to high heat under high pressure. Once high pressure is reached, reduce the heat to the minimum level needed to maintain high pressure for 45 minutes.
Allow pressure to drop naturally when the shank is cooked and adjust seasoning.
Serve and garnish with chopped parsley (optional).
Click to get all the ingredients from Supermart.