Lamb Al A Delish
A beautiful lamb shank recipe which was made by accident using the wrong cut of meat so I switched it up and added a number of different ingredients giving a wonderful flavour to the lamb and creating a delicious sauce. If you like a nice Mediterranean dish with a good hint of spice all in a rich full bodied flavoursome sauce well look no further.
Ingredients
- 4 French trimmed lamb shanks
- 1 large brown onion finely diced
- 2 cloves of garlic minced
- 6 to 8 drained anchovy fillets
- 1/2 cup pitted black olives (kalamata)
- 1/4 cup coarsley chopped basil
- 1/2 cup chopped fresh tomatoes
- 1 can of diced tomatoes
- 2 long green chillies or jalapeños (for more bite)
- 1 tablespoon chilli flakes
- Handful of mixed fresh herbs such as lemon thyme, chives, etc.
- 1/2 cup of chicken stock
- 1/2 cup dry red wine
- 1 tablespoon of olive oil
- Extra Basil leaves shredded
Directions
Heat oil in a pressure cooker on med to high heat. Cook shanks in batches to brown all over. Remove from cooker and set aside.- Add onions until softened. Add all other ingredients except for fresh herbs. Don't forget to season to your taste. Add herbs 🌿
- Bring cooker to a high pressure (according to instructions of your cooker) turn down to get a gentle hiss from the cooker and cook 40 minutes.
- While shanks and sauce are cooking make some creamy mash potatoes and greens of your choice.
- Serve lamb shanks over the creamy mash and ladle lots of sauce over the lot. Add your greens ( I used broccolini) and shred Basil leaves over the shanks. Served with crusty bread to mop up that lovely sauce. Enjoy with a good red wine!
Tip
The spicy 🌶 heat of this dish can be controlled by the amount of chilli you use. The saltiness and flavour of the anchovy in the sauce along with the spice makes for a wonderful delicious lamb shank recipe.
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Reviews and Ratings
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Reviews in English (1)
A dish for the intermediate cook. Tasty , fresh and vibrant and has a lot of Mediterranean influences. The meat falls off the bone and I couldn't get enough of the sauce. Delish! - 05 Mar 2017