Recipe of Homemade Lamb shank Italian-style stew

Hey everyone, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Super Quick Homemade Lamb shank Italian-style stew. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Lamb shank Italian-style stew is 4-6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Lamb shank Italian-style stew estimated approx 1 1/2 hours.

To get started with this particular recipe, we must prepare a few ingredients. You can have Lamb shank Italian-style stew using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Lamb shank Italian-style stew:

1. 2 large lamb shanks
2. 1 large onion, roughly chopped
3. 2 carrots, roughly chopped
4. 1 stick celery, roughly chopped
5. 3 garlic cloves, finely chopped
6. 200 ml red wine
7. 400 g passata
8. 400 ml beef stock
9. 1 sprig Rosemary, leaves chopped
10. 2 bay leaves
11. 2 sprigs Thyme, leaves chopped
12. 1 tbsp tomato purée
13. Olive oil
14. 1 tin chickpeas (optional)
15. Olive oil
16. 1 lemon, zested
17. 1 nectarine
18. Small bunch of parsley

Instructions to make to make Lamb shank Italian-style stew

1. Put the pressure cooker on to sauté, season the lamb shanks and sauté in a drizzle of oil until golden brown
2. Remove from the pan and add the chopped onion, carrot, celery and 2 chopped garlic cloves, herbs and sauté until Softened (about 5 mins)
3. Add the wine to deglaze and cook for 1 minute
4. Add the tomato purée and stir through. Return the lamb to pan add the passata, stock and 3 paired strips of nectarine zest
5. Place on the lid and set the pressure cooker to high pressure. Cook for 35 minutes Meanwhile finely chop the parsley and combine with remaining garlic clove and lemon zest
6. Release the pressure carefully. Either serve whole or shred the meat from the shank and stir back through the stew with a tin of chickpeas. Top with the parsley and serve

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