Pressure-Cooked Lamb Shanks with Vegetables

Season the lamb shanks generously with salt and black pepper.

Set your pressure cooker to the sauté function, add the oil, and allow it to heat.

Place the lamb shanks in the cooker and brown them for about 10 minutes on each side until they’re golden brown.

Remove the seared shanks and set them aside.

In the same oil, add the chopped onion and crushed garlic.

Sauté for about 5 minutes, or until the onions become translucent and the garlic releases its aroma.

Add the cumin seeds, lemon slices, oregano, sweet paprika, Chinese 5-Spice, and bay leaves. Stir to coat the onions and garlic with the spices.

Return the lamb shanks to the pot and add the crushed tomatoes, red wine, balsamic vinegar, and stock.

Stir in the honey, gochujang (or tomato paste), and fresh thyme. Ensure everything is well combined.

Secure the pressure cooker lid, making sure the steam valve is locked in place.

Set the cooker to pressure cook for 30 minutes, or use the meat function if your cooker has it.

Once the timer goes off, allow a natural release for 10 minutes, then carefully unlock the lid.

Add the carrots and potatoes to the pot, lock the lid again, and pressure cook on the vegetable setting for an additional 5 minutes.

Quick-release the pressure when done, and your meal is ready to serve.

Serve the lamb shanks on a bed of couscous or your preferred grain.

Spoon the rich sauce over the top and enjoy the fall-apart tender meat with the flavorful vegetables.