Name: Lamb Shank Ragù
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4
Ingredients: 3 large lamb shanks, trimmed; ¼ cups plain flour; 1 teaspoon sea salt; ½ teaspoons cracked black pepper; 2 tablespoons olive oil; 1 medium brown onion, sliced; 2 garlic cloves, sliced; 600 grams chopped tomatoes; 350 milliliters chicken stock; 2 carrots, peeled and roughly chopped; 2 sprigs thyme; 1 ½ tablespoon balsamic vinegar; 1 tablespoon maple syrup; Sea salt and pepper, to taste; Parsley, chopped, to serve

Instructions

Combine the flour, salt, pepper and lamb in a large bowl and toss the lamb to coat. Dust off the excess and set aside.
Using the sauté function, heat the oil and brown the lamb shanks on all sides. Work in batches of one or two at a time to avoid crowding the pan. Remove the shanks and set aside.
Add the onion and garlic and sauté for two minutes until softened. Add all remaining ingredients and stir well to combine.
Carefully place the shanks into the sauce ensuring the meat is covered and the bone is facing up.
Attach the lid, select the slow cook function and adjust the cooking time to 6 hours.
When the cooking time has completed, turn off and allow the pressure to release naturally for 20 minutes. Use the pressure valve to release any remaining pressure after this time.
Remove the shanks and set aside. Strain the sauce then return the liquid to the pot to reduce until it coats the back of a spoon.
Pick the meat from the shanks and add it to the strained solids. Place this mixture back into the pot with the reduced liquid and fold gently to combine.
Divide the ragù between serving bowls, garnish with freshly chopped parsley and serve with a side of mashed potato.

Lamb Shank Ragù

Ingredients

Instructions

Note