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Lamb shanks (in the Cook's Essentials pressure cooker)


For the 4 litre cooker:

4 lamb shanks

1tbsp vegetable oil

1tbsp plain flour

150ml red wine

450ml (¾pt) boiling water

1 lamb stock cube

1tbsp tomato puree

1tsp chopped fresh rosemary

Salt and pepper


For the 2.5 litre cooker:

2 lamb shanks

2tsp vegetable oil

2tsp plain flour

75ml (2½floz) red wine

225ml (8floz) boiling water

½ a lamb stock cube

½tbsp tomato puree

½tsp chopped fresh rosemary

Salt and pepper

How to make it...


Heat the pressure cooker on ‘Sauté’ then add the oil.  Brown the lamb shanks in batches then remove and stir-in flour, then add wine, water, stock cube, tomato puree, herbs and seasoning and stir until smooth.


Return the lamb to the pressure cooker and stir to coat in the sauce.  To slow cook, close the pressure cooker, set valve to ‘Steam’, select ‘Slow Cook’ and set time to 8 hours.


Alternatively, to pressure cook set valve to ‘Pressure’, select ‘Custom’ and set time to 60 minutes/ 1 hour.  Reduce pressure rapidly then serve.

s i m o n   b r o w n . t v

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