Lamb Shanks with Garlic and Wine Pressure Cooker Recipe

From “The New Pressure Cooker Cookbook” written by Pat Dailey, this lamb shanks pressure cooker recipe is a good choice for first-timers because it only takes a good 30 minutes to cook.

Ingredients

• Six pounds of lamb shanks
• A dash salt and pepper, or to taste
• 3 tablespoons of olive oil
• 3 peeled, whole garlic cloves
• 1 ½ cups of chicken stock or other broth of your choice
• 1 ½ cups of port wine (or any heavy, red wine)
• 3 tablespoons tomato paste
• 3 tablespoons unsalted butter
• 1 ½ teaspoons of dried rosemary
• 1-2 tablespoons of balsamic vinegar

Directions

1. After trimming excess fat from your lamb shanks, season it with salt and pepper. (If you like the fat on your meat, you can skip the trimming park and start with seasoning.)
2. On your pressure cooker, heat oil and add shanks, browning all sides.
3. Once they turn completely browned, add the peeled garlic cloves, cooking until they are lightly browned. Avoid burning the garlic.
4. Add in the wine, stock, rosemary and tomato paste. Stir to dissolve tomato paste completely.
5. Seal the pressure cooker and bring to full pressure.
6. Reduce the heat to stabilize pressure.
7. Cook for 30 minutes.
8. When the timer is up, remove the cooker from heat, allowing the pressure to release naturally.
9. Remove the lamb shanks from the pressure cooker and set it aside.
10. Return to the pan, boiling the liquid for five minutes to thicken the sauce. Add butter and balsamic vinegar.
11. Place the sauce over the lamb and serve.

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