Lamb Shanks With Garlic And Port Wine - Pressure Cooker
- 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)
- 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!
lamb shanks, salt, pepper, olive oil, garlic, chicken stock, port wine, tomato paste, rosemary, unsalted butter, balsamic vinegar
Taken from www.food.com/recipe/lamb-shanks-with-garlic-and-port-wine-pressure-cooker-193141 (may not work)