lamb shank recipe<\/a> was posted in it\u2019s oven baked form on January 2 this year. I prefer the pressure cooker method for the hours it saves me!<\/p>\n![\"picture](\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2013\/01\/New-Zealand-PCT.jpg\")
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We have been to New Zealand twice: the first trip we covered parts of the North and a few areas of the South Island — and didn\u2019t feel like we\u2019d seen nearly enough. Two years later we returned and spent two weeks in the South Island and this time we knew the ropes and decided to do things a little differently.<\/p>\n
We rented a Mauri camper van for travel and lodging, staying in motels only two times. The campgrounds were not crowded and featured nice bathrooms with showers, washers and dryers and hook ups for electricity and sewage as well. Oddly we did not see even one other American in the campgrounds!<\/p>\n
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I make no apologies for the fact that I love lamb – lamb shanks, lamb stews, ground lamb, lamb chops, leg of lamb. And New Zealand is the \u201cLand of Sheep\u201d – they are everywhere and so it made great sense that lamb shank was on the menu of every single pub we visited. I venture to say that during our trip we had lamb shanks at casual eateries at least five times a week. Each preparation was different but I cannot tell you that any of the dishes were less than wonderful. In New Zealand, shanks are traditionally served with various vegetables and a heap of mashed \u201ckumara,\u201d a term they use for sweet potatoes.<\/p>\n
![\"Lamb-Shanks-Ingredients-PCT\"](\"https:\/\/www.pressurecookingtoday.com\/wp-content\/uploads\/2013\/01\/Lamb-Shanks-Ingredients-PCT.jpg\")
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While I was there I picked up three cookbooks by a New Zealand cookbook author and TV show doyenne, Annabelle Langbein; her name consistently came up when I asked natives for a good New Zealand cookbook author. Indeed! She is the equivalent of the Barefoot Contessa in my book, and I have used Annabelle\u2019s books not only for lamb recipes but for inspiration when making vegetables, salads and other dishes. The only caveat is that I need to convert grams to ounces and oven temperatures from Centigrade to Fahrenheit. Here I adapted her recipe so that I oven braise the shanks then finish them in the pressure cooker.<\/p>\n
Making Luscious Lamb Shanks in an Instant Pot<\/h2>\n
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create these Luscious Lamb Shanks!<\/p>\n
The lamb shank preparation I love the most began with a recipe from Annabelle\u2019s cookbook Assemble. I had to search in Seattle for lamb shanks that we not enormous (fore shanks are smaller and I greatly prefer them). I also found it interesting that lamb from Australia and New Zealand is grass fed and most likely organic \u2013 and I found the perfect shanks at \u2026 Safeway! Go figure\u2026<\/p>\n
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Make these on a cold Sunday, and mash some sweet potatoes to soak up the savory juices. Roast some Brussels sprouts, green beans or brocollini and you will have a filling, beautiful plate of food. Invite some friends over, and pretend that these were very difficult and time consuming to prepare! You\u2019ll be a star, I promise.<\/p>\n