Lamb Shanks in a Cobb or Pressure cookersets out ways of cooking lamb shanks.
I tried the cobb with some shanks (roasted) and agree that they need to be moist which was not how the cobb turned them out.
Going through my Dream-Pot recipe book came across this recipe
Mamb Shanks in Rich Tomato Sauce (Cooking time in Dream-Pot 5 hours)
Ingredients
4 Lamb shanks (each cut into 3 or 4 pieces)
4tbsp plain flower (season with salt and pepper)
4tblsp oil
2 cloves garlic
2 onions
2tsp curry powder
2 tblsp sugar
4 tblsp cornflour
salt and pepper
2@400g tins peeled tomatoes
2 tblsp tomato paste
1 tsp salt
1 pinch dried mixed herbs
2 cups hot water
Method
1. Dust the shanks with seasoned flour
2. Brown the shanks in hot oil in a heavy based frying pan. set aside
3. Saute the garlic and onions in a little hot oil in the large inner pot. Ensure the heat is not too high so that the garlic does not burn. Stir continually
4. Mix the curry powder into the garlic and onion
5. qadd the tomatoes with liquid, tomato paste, salt , mixed herbs and hot water
6. Bring to boil, stirring continually
7. Add the lamb shanks.Stir,Cover with lid an dbring back to boil again , stirring intermittently
8. Adjust heat to maintain a continual gentle boil for 15 minutes, checking and still stirring occasionally
9.Transfer into Dream Pot
10. Prior to serving, thicken the liquid and adjust the seasoning to taste with salt and pepper. To do this, remove the lamb shanks. Place the inner pot back onto the heat and bring back to boil, stirring. Add the cornflour (mixed with a little water to make pourable paste). Continue to stir until thickened. Then add the sugar and extra salt and pepper to taste
11 Return the lamb shanks to the sauce , bring back to boil and serve
I am sure that some of the ingredients in the Cobb thread would add to what looks like a tasty recipe.
The beauty of the Dream Pot is that meals can be prepared
well ahead and can be eaten several hours after the completed cooking time (5 hours for shanks).
I will definitely give this one a try.
Pedro