A delightful dish of tender lamb shanks braised with garlic and red wine, perfect for a comforting dinner.
Trim any excess fat from the lamb shanks and season them generously with salt and black pepper.
Seasoning the lamb shanks well at this stage ensures the flavor penetrates the meat during cooking.
Heat the olive oil in the pressure cooker over medium heat. Add the lamb shanks and brown them on all sides.
Browning the lamb shanks creates a flavorful base for the sauce.
Add the garlic cloves to the pot and sauté until they are golden but not burnt.
Keep stirring the garlic to prevent it from burning and turning bitter.
Pour in the red wine, tomato paste, and add the rosemary sprig. Stir to combine and dissolve the tomato paste.
Using a good quality wine enhances the overall flavor of the dish.
Close the pressure cooker and bring it up to full pressure. Reduce the heat to maintain pressure and cook for 30 minutes.
Ensure the pressure cooker is sealed properly to maintain consistent pressure.
Release the pressure naturally, then open the lid. Remove the lamb shanks and set them aside.
Letting the pressure release naturally helps retain the moisture in the meat.
Bring the liquid in the pot to a boil and reduce it for 5 minutes to thicken the sauce.
Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
Whisk in the butter and balsamic vinegar to finish the sauce.
Adding butter at the end gives the sauce a glossy finish and rich flavor.
Serve the lamb shanks with the sauce drizzled over them. Enjoy your meal!
Garnish with fresh rosemary or parsley for an elegant presentation.
