Ingredients
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2
-
-
-
1
-
10
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1/2
-
1/2
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Lamb Shanks With Garlic and Port Wine – Pressure Cooker,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/saut pan. Enjoy!,Easy and delicious. There are a few details missing and I had to wing it – is the broth salted? My chicken broth is homemade and unsalted – so when it says salt to taste, I needed a bit more info. I had 3 lbs of shanks and cooked it for 45 minutes, and I think it could go as long as 60 in the instant pot. used a cabernet because I wanted to use a wine I would also enjoy drinking – worked fine. Lastly, I think the glaze needs to reduce much longer than 5 minutes – more like 15. Outside of that this is a nice, easy standard to come back to.,I made this sooo many times, and its always a hit, and ppl talk about it for weeks how amazing the lambshanks were, and continuously everyone is asking me for the recipe! I brown the shanks in a separate pan bc I make at least 6. After taking out the shanks, and thicken the souce, I pour the souce over the lamb and put it in the oven for 5-10 mins. Of course I adjusted the ingredients. Its amazing! Today Im trying it with lamb shoulder chops! Cant wait to b done!!!
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Steps
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1
Done
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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). |
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2
Done
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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). |
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3
Done
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When the Shanks Are Almost Completely Browned, Add the Garlic Cloves and Cook Until They Are Lightly Browned but not Burned. |
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4
Done
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Add the Stock, Port, Tomato Paste, and Rosemary, Stirring So the Tomato Paste Dissolves. |
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5
Done
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Close the Pc and Bring Up to Full Pressure (15 Pounds). |
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6
Done
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Reduce Heat to Stabilize Pressure and Cook For 30 Minutes. |
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7
Done
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Remove Pc from Heat and Let Pressure Release Naturally. |
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8
Done
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Remove the Lamb Shanks. |
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9
Done
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Return Pan to Heat and Boil the Liquid, Uncovered, For 5 Minutes to Reduce and Thicken the Sauce. |
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10
Done
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Whisk in the Butter, Then Add the Vinegar. |
