Lamb Shank is a tough meat to cook, it can take hours like Corned Beef. Lamb Shank is very tasty and full of fine flavor when fork tender. This was a small shank, I cooked it in my 4.8qt Fissler pressure cooker 65 minutes on high!

I seasoned the shank with: Oregano, Sweet Basel, Rosemary, browning all over adding 2 Bay leaves and 4 cloves Garlic with a med onion roughly chopped. About 8-10 minutes. While nicely brown on med high and turning, I added 1 8oz can of tomato sauce all over the meat and added 1 14oz can of low sodium chicken stock.

I always bring to a boil my added liquids, before covering tight my pressure-cooker. This is not an Electric Pressure-Cooker, it works on my stove, which is Induction, (best electric stove).

Set stove time 65 minutes. When stoves "BEEPS" cooking is done! Move pot aside on stove to rest, do not release pressure. Let set resting 10-12 minutes, then realest remaining pressure.

Open cover remove Lamb Shank to dish and add veggies to liquid in pot and stir potatoes and carrots well into remaining source. Add more Chicken stock if needed.

Once again, after mixing veggies in sauce, add Lamb-Shank on top of veggies resting to final cooking 12-14 minutes longer under full pressur.

This is a very tasty lamb and veggie dinner, something different! CIAO, AP

Lamb Shank is a tough meat to cook, it can take hours like Corned Beef. Lamb Shank is very tasty and full of fine flavor when fork tender. This was a small shank, I cooked it in my 4.8qt Fissler pressure cooker 65 minutes on high!

I seasoned the shank with: Oregano, Sweet Basel, Rosemary, browning all over adding 2 Bay leaves and 4 cloves Garlic with a med onion roughly chopped. About 8-10 minutes. While nicely brown on med high and turning, I added 1 8oz can of tomato sauce all over the meat and added 1 14oz can of low sodium chicken stock.

I always bring to a boil my added liquids, before covering tight my pressure-cooker. This is not an Electric Pressure-Cooker, it works on my stove, which is Induction, (best electric stove). You are outstanding AP as a photographer and outstanding recipe with photos.

Set stove time 65 minutes. When stoves "BEEPS" cooking is done! Move pot aside on stove to rest, do not release pressure. Let set resting 10-12 minutes, then realest remaining pressure.

Open cover remove Lamb Shank to dish and add veggies to liquid in pot and stir potatoes and carrots well into remaining source. Add more Chicken stock if needed.

Once again, after mixing veggies in sauce, add Lamb-Shank on top of veggies resting to final cooking 12-14 minutes longer under full pressur.

This is a very tasty lamb and veggie dinner, something different! CIAO, AP