Recipe provided by | Zestful Kitchen

Prep Time: 45 minutes | Cook Time: 1-1/2 hours | Serves: 4

INGREDIENTS

·4 (10- to 12-ounce) American lamb shanks, trimmed

·3/4 teaspoons salt

·1 tablespoons extra virgin olive oil

·1 onion, chopped

·2 carrots, peeled and cut into 1-inch pieces

·2 celery ribs, cut into 1 inch pieces

·4 garlic cloves, minced

·1 tablespoon tomato paste

·1 tablespoon herbs de Provence

·1 cup dry red wine (Côtes du Rhône, Cabernet Sauvignon or Zinfandel)

·1 tablespoon red wine vinegar

·Black pepper

·Celery root mashed potatoes or polenta

·Chopped fresh parsley

DIRECTIONS

Pat lamb shanks dry with paper towels; sprinkle with 1/2 teaspoon salt.

Set Instant Pot to high sauté function, add oil to pot and heat until smoking, about 5 minutes. Brown 2 shanks on all sides, 8–10 minutes. Transfer shanks to a plate; repeat with remaining shanks.

Add onion, carrots, and celery to pot; cook until vegetables start to soften, about 5 minutes. Stir in garlic, tomato paste, herbs de Provence, and remaining ¼ teaspoon salt and cook 1 minute. Stir in wine, scraping up any browned bits.

Nestle shanks into pot; adding any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook functions and cook for 60 minutes.

Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer shanks to a serving dish, tent with foil, and let rest while preparing the sauce.

Skim fat off top of braising liquid in pot. Transfer de-fatted braising liquid and vegetables to blender, add vinegar and blend until smooth; season with salt and pepper taste.

Serve braised lamb shanks with mashed potatoes or creamy polenta.

Notes:

Instructions for braising lamb shanks in the oven