Step 1

Make a marinade with 1 tbsp of olive oil, tomato puree, paprika and minced garlic. Cover the lamb shank in this marinade and let it absorb while you prepare the remaining vegetables. The longer you marinate the meat, the better.

Step 2

Peel and slice the carrot. Slice the onion. Peel the garlic cloves and crush them with the flat side of a knife. Prepare the stock. Strip the rosemary and thyme leaves and chop them.

Step 3

Using the sauté setting on the Instant Pot brown the lamb shank(s) for about 10 minutes on all sides, and remove from the pot. Then add the onions and garlic to the pot and cook for another 3 minutes.

Step 4

Add the stock and red wine to deglaze the pot. Then add the lamb shank back to the pot and the chopped thyme and rosemary leaves.

Step 5

Close the lid of the Instant Pot with the pressure valve in the sealed position and hit the pressure cook button and set for 60 minutes.

Step 6

The pot will take a few minutes to get up to pressure, when the float valve will pop up and the timer will start (it took 5 minutes with one shank. If you cook more it may take a bit longer).

Step 7

When the 60 minutes is over, carefully release the pressure using the steam release valve until the float valve drops and you can remove the lid.

Step 8

Remove the shank(s) and carrots from the pot.

Step 9

Mix the cornflour with a bit of hot water. Then strain the remaining liquid from the Instant Pot through a sieve into a saucepan and heat, stirring in the cornflour to thicken it.

Step 10

Add a knob of butter to the gravy and stir in until it has melted and the sauce becomes glossy. Finally, taste the sauce and season with salt and pepper to taste.