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!
No comments:
Post a Comment