Slow cooked lamb shank in red wine sauce

2 lamb shanks (preferably skinless)
3 cloves garlic, minced
1 tbsp smoked paprika
1 tbsp oregano
2 tsp salt
1/4 tsp ground cumin
2 Tbsp brown sugar
1 Cinnamon stick
1 Medium onion roughly chopped
3 medium carrots roughly chopped
2 Bay leaves
2 cups red wine
1 cup chicken stock / beef stock


1. Marinate lamb shanks overnight with garlic, salt, pepper, paprika, oregano, cumin, cinnamon stick, sugar
2. Brown the lamb shanks and remove
3. Add onions, carrots, bay leaves and saute till translucent
4. Add red wine and stock and scrape bottom
5. High pressure for 30 minutes, allow natural release
6. Remove lamb shanks. Blend remaining sauce into gravy. Add cornstarch if required.

* Cook for longer for more tender meat