Instant Pot Aussie Lamb Shanks
Ingredients:
2 Aussie lamb shanks
½ teaspoon mustard seeds
½ an onion chopped
2 carrots peeled & chopped
2 stalks celery chopped
½ teaspoon dried thyme
4 cloves garlic minced
1 tablespoon red curry paste
1 can full fat coconut milk
1-2 cups beef stock/broth
4 dates pitted and sliced
1 cinnamon stick
1 bay leaf
1 lime
2-3 tablespoons coconut cream
Kosher salt & fresh pepper
Olive or avocado oil
Directions:
n the heat setting down on the instant pot if the veggies are taking on too much color.
Add the curry paste and cook for 1 minute then add the coconut milk and stir well. Add the Aussie lamb shanks back to the instant pot along with the dates, cinnamon stick, bay leaf, and enough beef stock to come 2/3 the way up the side of the lamb. Add another ¼ teaspoon salt and a few cracks of pepper and set the instant pot to pressure cook on high for 45 minutes.
Once the time is up, allow the instant pot rest for 10 minutes and then release the pressure manually. Remove the lamb shanks and reduce the cooking liquid by turning the sauté setting to high. Allow to simmer and reduce by half and then add 2 tablespoons of coconut cream and stir well. If the sauce is not thick enough, add another tablespoon of cream. Check for seasoning and add enough lime juice to make the sauce tangy. Strain the sauce into a clean bowl and discard the solids.
Serve the Aussie lamb shanks with sauce and enjoy!
