Elmslea Lamb Shanks With Dates and Pumpkin (Pressure Cooker) Recipe #368251
A dish with a twist and lovely taste. Long term favorite of our family, with rave reviews from our dinner party guests. This was the first recipe we used in our pressure cooker, and we have loved it ever since.
by quiettype
55 min | 10 min prep
SERVES 6
- 6 lamb shanks
- 3 cups chicken stock
- 600 g pumpkin, peeled and chopped into chunks
- 1/2 cup plain flour
- 2 tablespoons vegetable oil
- 1 brown onion, finely chopped
- 1 cup dry red wine
- 400 g chopped tomatoes
- 1 cup pitted dates
- 1 cinnamon stick
- 1 pinch salt and pepper
- 4 potatoes
- 2 tablespoons parsley, chopped
- 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.
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5 stars