I just cant stop cooking with porters, and drinking porters, it’s a love affair I can’t deny (and why should I!?) You could make this recipe with a stout as well, but I wanted to showcase the lovely porter that came out in the retro pack for Big Rock Brewery’s 30th birthday celebrations. I also cannot stress enough how everyone should own a pressure cooker. They are like magical time machines for all meats, transporting something that should take hours to tenderize, into the future, in just minutes. Got buy one, right now!
If you don’t have a pressure cooker, and were not just convinced to purchase one, the same recipe could be used in a slow cooker or a large pot simmering with the lid on and would likely take 2-3 hours to become fall off-the-bone tender. But let me point out, that is definitely enough time to go buy a pressure cooker AND complete this recipe, just sayin’.
Lamb shanks pressure cooked in porter
2 lamb shanks
2 cups beef stock
1 300ml bottle of your favorite porter
1 large onion
3 cloves garlic
Salt and pepper
2 bay leaves
2 sprigs of sage
1 tsp oregano
1/2 tsp cumin
2 tbsp tomato paste
2 tbsp sugar
2 tsp cornflour or bisto
1) Heat a small amount of oil in the pressure cooker and brown lamb on all sides.
2) Add the stock and porter, bring to a simmer, then add all remaining ingredients except cornflower/bisto.
3) Bring to a Boil, and put the lid on. When the pressure cooker starts to hiss turn down to low.
4) Cook for 25 minutes, then remove from heat.
5) Let rest with lid on for 10 minutes to relieve the pressure.
6) Once the lid is off, transfer meat to an oiled skillet.
7) Turn the liquid up, getting it to a rolling boil in order to reduce it down.
8) Brown the lamb again on low heat, turning to give it a nice crispy outer finish all around.
9) When the meat is almost done, turn the sauce to low and add cornflour mixed with a bit of water. I used bisto to give it a bit of extra oomph!