Apricot-braised Lamb Shanks Recipe at MyDish

Apricot-braised Lamb Shanks

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  • 1. Braise the lamb: Season the lamb shanks with salt and pepper and dredge in flour.
  • 2. In a pressure cooker over high heat, add olive oil and the meat in batches of 2 or 3 shanks at a time.
  • 3. Brown the meat on all sides.
  • 4. Add the remaining ingredients along with all of the browned shanks, seal the pressure-cooker lid, and bring the cooker to high pressure. Cook at high pressure for 20 minutes. Release steam about 10 minutes.
  • Comments Add your comment

    • I just have to tell you that this is the 2nd time I have made this dish and it was a real success - i didn't use a pressure cooker - I slow cooked the lamb in a casserole pot for 2 hours and it was delicious - thanks

      by carol savage on Sun Jan 24 2010   reply to this comment


    •  4,lamb shanks
    •  2 tbsp.,all-purpose flour
    •  2 tbsp.,olive oil
    •  2 cans,whole peeled tomatoes
    •  1 cup,sliced onion
    •  3,carrots. cut into ½-inch pieces
    •  Â½ cup,dried apricots. cut into quarters
    •  Â½ cup,raisins
    •  Â¼ cup,honey
    •  Â½ cup,fresh orange juice
    •  2,garlic cloves. peeled and crushed
    •  1 tbsp.,minced fresh gingerroot

    By Views 5712  Added Tue Apr 14 2009

    Slow cooked Lamb shanks with a rich tomato, honey and apricot sauce