Each Saturday, the hubby and I sit down and discuss our meals for the upcoming week before I do an online shop. One of the things he really wanted to do was smoke a couple of lamb shanks outside. Lamb shanks bought, we were hit with Storm Ciara. I placed the lamb shanks in the freezer to cook the following week. As these two beauties were thawing in the fridge Storm Dennis came for a visit! I couldn’t refreeze the meat so the wife made a plan…
Instant Pot to the rescue!
I’ve read somewhere that you don’t really want the meat to soak in liquid, so I’ve decided to place it on a trivet. I then poured water in the bottom, just enough so it doesn’t touch the meat. I then placed a whole bulb of garlic (cut in half), a big sprig of thyme, a generous pinch of sea salt and a lemon (squeezed the juice over the shanks) before setting it to high pressure for 40 minutes. Although the meat was tender, in hindsight, I would put it in for an hour next time as it didn’t quite fell off the bone yet.
Once the pressure cooking was done, I left it to naturally depressurise. This is where I started to make my rice and the yogurt dip that accompanied the dish and set the oven to 220 degrees Celsius. I did add garlic to my rice right at the start with the salt and water just to make the whole dish extra garlicky!
Once the Instant Pot released the pressure I placed the (very grey-looking) shanks on a bed of sliced tomatoes and olives in a foil-lined tray. I then placed the shanks on top and took one half of the now very soft garlic and smeared it all over the shanks like you would with butter. I crumbled over the feta cheese, squeezed half a lime over and placed in the oven to brown and crisp up. This took about 15 minutes.
Whilst the shanks were browning in the oven, I placed some Anya potatoes (they are very small waxy potatoes) in the same liquid in the Instant Pot and pressure-cooked it for 10 minutes on high pressure with a quick release.
I served the shanks on a bed of garlic rice accompanied by a yogurt dip, the potatoes and a fresh mediterranean salad. I also thickened the sauce from the Instant Pot and spooned a bit of it over the lamb just before serving.
Even though it was done in the Instant Pot, it did require a bit of hands on cooking which made all the difference in the end. The garlic paste has left a lovely crunch around the outside of the meat and just enhanced the flavour of the entire dish.
I hope you like it as much as we did!