Lamb shanks with a Spanish-style spice rub. Photo / Supplied
Serves 4
The only thing I hate about lamb shanks is that they've gone from being an unloved cheapo cut - some butchers used to give them away - to one that's sought-after and therefore expensive.
Oh well.
I prefer shoulder shanks because they're cheaper and rich in collagen,
which melts during long, slow cooking to produce a gelatinous texture.
The pressure cooker replaces long, slow cooking with very speedy cooking but gelatinises the collagen just as effectively. Leg shanks will work equally well. You can add your own choice of extra herbs and spices to the rub.
4 lamb shanks, preferably shoulder shanks (about 500-600g)
2 tsp pimenton or paprika
2 tsp dried oregano
2 tsp fine salt
6-8 plump garlic cloves, finely chopped or crushed
4 tbsp vegetable oil
150ml dry white wine, sherry or water
1 Put the shanks in a heatproof dish that has a lid. If you don't have one with a lid, you can cover the dish with aluminium foil. Mix all other ingredients except the wine in a small bowl and rub them all over the lamb pieces. Chill for at least 8 hours, or overnight if possible.
2 Put the shanks in the pressure-cooker with the wine, sherry or water and clamp on the lid. Bring up to full pressure, turn the heat down to medium, and cook for 25 minutes if you want the meat to have a hint of bite to it, or 30 minutes if you like falling-off-the-bone softness.
3 Turn off the heat and leave to vent gradually. If you wish, you can get more colour into the lamb and some nice browning flavours, by flashing it quickly under a hot grill. You will need about 10 minutes, turning once. This intensely flavoursome dish needs some plain rice or mashed potato as an accompaniment.
* Recipe and image extracted with permission from 80 Recipes For Your Pressure Cooker, by Richard Ehrlich, published by Kyle Cathie and distributed by New Holland, $39.99.
