Pressure Cooker Lamb Shanks With White Beans Food

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LAMB SHANKS WITH GARLIC AND PORT WINE - PRESSURE COOKER



Lamb Shanks With Garlic and Port Wine - Pressure Cooker image

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!

Provided by Mrs Goodall

Categories     Lamb/Sheep

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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).
  • 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).
  • When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
  • Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
  • Close the PC and bring up to full pressure (15 pounds).
  • Reduce heat to stabilize pressure and cook for 30 minutes.
  • Remove PC from heat and let pressure release naturally.
  • Remove the lamb shanks.
  • Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
  • Whisk in the butter, then add the vinegar.
  • Serve the sauce over the lamb.
  • Enjoy!

Nutrition Facts : Calories 1278.8, Fat 69.8, SaturatedFat 27.9, Cholesterol 425.1, Sodium 453.4, Carbohydrate 17.3, Fiber 0.8, Sugar 7.1, Protein 122.7

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