Lamb Shanks with Ginger and Figs
This recipe for braised lamb shanks is nutrient dense, paleo autoimmune protocol (AIP) friendly, delicious and comforting, easy to prepare, and even budget conscious! And with the use of a pressure cooker, what would typically be an all day dish is something you can make after a long day at work. What more could you ask for?
- 2 Tbsp 2 Tbsp 2 Tbsp Organic Coconut Oil
- 4 whole 4 whole 4 whole Lamb Shanks, 12 ounces each
- 1 whole 1 whole 1 whole Onion, chopped
- 2 Tbsp 2 Tbsp 2 Tbsp Ginger Root, minced
- 2 Tbsp 2 Tbsp 2 Tbsp Coconut Aminos
- 2 Tbsp 2 Tbsp 2 Tbsp Apple Cider Vinegar
- 2 tsp 2 tsp 2 tsp Fish Sauce
- 2 cloves 2 cloves 2 cloves Garlic
- 1.5 cups 1.5 cups 1.5 cups Bone Broth (click for recipe)
- 10 whole 10 whole 10 whole Black Mission Figs, dried or fresh
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Turn Instant Pot on and press "saute" button (or set a 6 quart stovetop pressure cooker over medium heat). When hot, add 1 tablespoon coconut oil.
- Place two of the lamb shanks in the pot and brown on all sides, turning occasionally. Transfer to a plate or bowl. Repeat with remaining tablespoon coconut oil and lamb shanks.
- Add onion and ginger to empty pot and cook, stirring often, until softened (about 3 minutes).
- Stir in the coconut aminos, vinegar, fish sauce, and garlic. Stir in the broth and figs, scraping up any browned bits. Return the shanks and any accumulated juices to the pressure cooker. Make sure the meaty portion of each shank is at least partially submerged in the liquid. Lock lid in place.
- If using Instant Pot or other electric pressure cooker, set the machine to cook at high pressure for 1 hour. OR If using stovetop pressure cooker, raise heat to high and bring the pot to high pressure, then reduce the heat as much as possible while maintaining the pressure and cook for 40 minutes.
- If using Instant Pot, turn off the machine, do not allow it to go into keep-warm setting, and let its pressure return to normal naturally for 20-30 minutes. OR If using stovetop pressure cooker, remove the pot from heat and allow its pressure to fall to normal naturally for about 20 minutes.
- Unlock and open the cooker. Transfer the shanks to a serving platter. Skim the surface fat from the sauce in the cooker and discard. Ladle the sauce over the shanks.
- Serve with white rice or cauli-rice.
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