Elmslea Lamb Shanks With Dates And Pumpkin Pressure Cooker Food

LAMB SHANK MADRAS

Steps:

• Tip the yogurt, cumin, turmeric, 1 tsp sea salt and the lamb shanks into a large mixing bowl, then mix to coat the lamb. Cover and pop in the fridge for a couple of hrs, or overnight if you have time.
• Heat the oven to 160C/140C fan/gas 4. Heat the oil in a large flameproof casserole dish over a medium heat, add the shanks and brown all over for 10 mins, then remove from the dish. Scatter the onions into the dish and fry for 10 mins until golden brown. Stir in the curry powder, garlic and ginger and cook for 3 mins until aromatic. Add the lamb shanks back to the dish along with the tomatoes, chillies, curry leaves, cardamom pods and lime pickle. Give everything a good stir and pour over the stock. Bring up to a simmer, cover, then transfer to the oven and cook for 3 hrs.
• Remove the lid and cook for 1 hr more - this will help reduce some of the liquid and char any exposed meat. When the lamb is very tender, leave to rest for 30 mins or leave to cool completely and reheat the next day for the best flavour. Can be made up to two days in advance. Scatter with chopped mint and serve with naan bread and rice on the side.

BRAISED LAMB SHANKS - PRESSURE COOKER RECIPE

Steps:

• Peel the tomatoes, remove the calyx and cut into quarters. If you prefer, you can drop the tomatoes into boiling water for one minute and then refresh in ice cold water- this makes removing the skins easier.
• Toss the shanks in the flour -I do this in a large plastic bag for a no mess cleanup. Shake off any excess flour. Discard excess flour.
• Heat half of the oil in the cooker (no lid) and brown the shanks, two at a time if necessary. Remove and set aside.
• Add the remaining oil and the onion, carrots and garlic. Fry for 5 minutes, stirring occassionally. Add the tomatoes, oregano, lemon rind, wine and stock. Bring to the boil, stirring well, for a few minutes.
• Return the lamb shanks to the cooker and season well with salt and pepper. Spoon some of the sauce and vegetables over the meat.
• Close and lock the lid. Set cooker to High Pressure and cook for 25 minutes.
• Carefully release pressure from the cooker and check the meat is cooked. The meat should be very tender and almost falling off the bone. Cook a furtehr 5 minutes if required (though I haven't had to do this).
• If you would like the gravy a little thicker- add the remaining flour to the cold water and stir until smooth. Simmer gravy and add the flour paste in slowly until the gravy is thicker.
• Serve with mashed potato and a green veg -- or baked tiny tomatoes as we did. The green or red really adds colour to the plated meal.

ELMSLEA LAMB SHANKS WITH DATES AND PUMPKIN (PRESSURE COOKER)

Steps:

• Coat shanks in flour.
• Heat oil in pressure cooker and brown shanks, set aside.
• Add onion, cook till soft.
• Add back lamb, chicken stock, red wine, tomatoes, dates, cinnamon stick and bring to the boil.
• Add pumpkin.
• Cook on low for 45 minutes.
• Cook potatoes and mash.
• Serve on a bed of mashed potatoes, sprinkled with parsley.

GRANDMOTHER'S LAMB RECIPE

Steps:

• Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
• Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
• Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
• Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.

LAMB SHANK TAGINE WITH DATES

Steps:

• Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
• In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium, add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
• Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tightfitting lid and place in oven. Bake for 30 minutes, then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
• Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat. To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.

LAMB SHANKS WITH GARLIC AND PORT WINE - PRESSURE COOKER

Steps:

• Trim excess fat from the lamb shanks and season with salt and pepper. (I admit I like fat on my meat, and the lamb isn't that fatty, so I didn't trim my shanks).
• Heat the oil in the PC. Add the shanks and brown on all sides. (You can do this in a separate pan if you like).
• When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
• Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
• Close the PC and bring up to full pressure (15 pounds).
• Reduce heat to stabilize pressure and cook for 30 minutes.
• Remove PC from heat and let pressure release naturally.
• Remove the lamb shanks.
• Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
• Whisk in the butter, then add the vinegar.
• Serve the sauce over the lamb.
• Enjoy!