Fall-off-the-bone lamb shanks ready in a flash thanks to the pressure cooker. The yoghurt sauce is a perfect match. Serve with couscous or rice.
12 people made this
4 lamb shanks
1 tablespoon olive oil
1 onion, finely chopped
100g tomatoes, chopped
100g courgettes, chopped
2 bay leaves
1 glass white wine
250g natural yoghurt
2 cloves garlic, chopped
1/2 lemon, juiced
1 pinch dried or fresh chopped parsley
1 pinch dried or fresh chopped thyme
1 pinch dried or fresh chopped dill
1 pinch dried or fresh chopped rosemary
1 pinch dried or fresh chopped chives
salt and freshly ground black pepper to taste
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Cover the lamb shanks with olive oil to coat, then place in a pressure cooker. Add chopped onion and cook over medium high heat for 5 minutes.
Add tomatoes, courgettes, water and bay leaf and cook for 2 to 3 minutes more. Add wine and close the cooker. Cook over high heat until the valve whistles, then turn heat down to low and cook for 10 minutes before releasing the pressure.
For the sauce: In a bowl combine the yoghurt, garlic, lemon and all of the herbs. Season with salt and pepper to taste and chill until serving.
Serve the lamb shanks with the yoghurt sauce on the side. Couscous or rice make good accompaniments.