Lamb Shanks With Garlic and Port Wine - Pressure Cooker |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Lamb shanks are a great meat for novice pressure cookers. The lamb is a great cut of meat with a rich flavor. With traditional cooking, you are looking at a good 2 hours, with the Pressure Cooker just 30 minutes!! The recipe comes from The New Pressure Cooker Cookbook by Pat Dailey, a great book. Honestly, I didn't taste the garlic that much, not sure whether to add more, or give the garlic cloves a chop or two. I did use port, but I imagine you could substitute a heavy red wine. I served with orzo pasta mixed with green peas. This recipe is for 2, but it would be easy to make for 4 or 6 depending on the size of your PC, just brown them in in a large frying/sauté pan. Enjoy! Ingredients:
2 lbs lamb shanks |
salt, to taste |
pepper, to taste |
1 tablespoon olive oil |
10 garlic cloves, peeled and left whole |
1/2 cup chicken stock (or other broth) |
1/2 cup port wine |
1 tablespoon tomato paste |
1/2 teaspoon dried rosemary |
1 tablespoon unsalted butter |
1 teaspoon balsamic vinegar (up to 2 teaspoons) |
Directions:
1. Trim excess fat from the lamb shanks and season with salt and pepper. (I admit I like fat on my meat, and the lamb isn't that fatty, so I didn't trim my shanks).
2. Heat the oil in the PC. Add the shanks and brown on all sides. (You can do this in a separate pan if you like).
3. When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
4. Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
5. Close the PC and bring up to full pressure (15 pounds).
6. Reduce heat to stabilize pressure and cook for 30 minutes.
7. Remove PC from heat and let pressure release naturally.
8. Remove the lamb shanks.
9. Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
10. Whisk in the butter, then add the vinegar.
11. Serve the sauce over the lamb.
12. Enjoy!
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