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Thursday, March 31, 2016

Lamb Shanks With Garlic And - Pressure Cooker

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

  • Servings: 2
  • 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
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried rosemary
  • 1 tablespoon unsalted butter
  • 1 teaspoon balsamic vinegar (up to 2 teaspoons)

Recipe

  • 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, , 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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