Braised Lamb Shanks and Carrots with Hope Rhône Blend
Olive Oil (2 tablespoons)
Flour (1/4 cup)
Sea Salt and Ground Pepper
Large Lamb Shanks (4, ask butcher to cut into two or three pieces)
Onion (1, chopped)
Carrots (6-8, peeled and thickly sliced)
Garlic Cloves (3, finely chopped)
Tomatoes (4-6, peeled and chopped)
Chicken or Beef stock (1/2 cup, 2 cups if using stove)
Hope Rhone Blend wine (1.5 cups)
Fresh Oregano (1 teaspoon, chopped)
Fresh Lemon or Orange Rind (1 teaspoon)
For the Lamb and Carrots...
Add flour, salt, and pepper in a plastic bag. Toss lamb shanks in the bag to coat with flour. Shake off excess.
Preheat the Instant Pot on the “Saute” option (or use a Dutch Oven on medium heat).
Heat 1 tablespoon oil and lamb shanks in a single layer in your pot for 3-5 minutes. Flip the meat and cook for another 3 minutes. Remove.
Sear the remaining lamb shanks in the same manner. Remove the lamb shanks from the pot.
Heat remaining oil, add the onions, carrots, and garlic to the pot and sweat for about 5-7 minutes. Toss them in all the tasty pan drippings.
Add the tomatoes, oregano, rind, wine, and stock. Bring to a boil, stirring well.
Return the lamb shank to the pot. Add salt and pepper. The meat should be almost covered with the liquid.
Seal the Instant Pot, ensuring that the venting switch is set to “Sealing” position. Press the “Stew” option and set the manual time to 25 minutes on high pressure. Allow for the natural venting release for 15 minutes. For Dutch Oven, turn the stove on low and allow the lamb shank to cook for 4 hours, checking to ensure enough liquid.
Remove lamb shanks and carrots from the pot and serve.