Lamb shank meat is extremely tough and full of connective tissue. This meat, if cooked properly, can be very succulent and soft. There are very few ingredients used in this recipe but all of them brings out the flavour of the meat.
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Step 1: Ingredients
Lamb Shank Meat - 1&1/2 kg
Onion - 1-2
Garlic cloves - 12-16
Ghee - 2 TBSP
Bay leaf - 1
Salt - 1 tea sp
Black pepper powder - ½ tea sp
Step 2: Preparing Meat
Put ghee in pressure cooker, heat up and add lamb pieces one by one. It’s very important to do this step in high heat as otherwise meat will release water which you would not want. Let it fry for 1 minute on each side just to get a coating of crispy brown colour and then remove the pieces from pan and set aside.
Step 3: Cooking in Pressure
Now on the same pan, add Onion slices and Garlic pieces. The pan has some burnt meat fat stuck to it, and the juice from both these ingredients will make a flavourful juice. Once you see water coming out, add meat pieces back to the pan. Now is time to add all seasoning. Put bay leaf, salt and black pepper powder to the pan. Cover it with lid and cook in pressure for 30-40 minutes.
Step 4: Simmering
Release pressure and check if meat is enough tender. Let the juice dry out and Lamb Shanks are done.
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