Braised Lamb Shanks With Mushroom Risotto

• 2 tbsp olive oil
• 6 None lamb shanks, french trimmed
• 3 sticks celery, untrimmed, halved
• 1 medium leek, trimmed and halved
• 3 stalks fresh rosemary
• 3 cloves garlic, bruised
• 2/3 cup mixed dried mushrooms
• 1 large onion, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 1/2 cup finely grated Parmesan cheese
• 2 tbsp butter, chopped

1. Heat half the oil in a 6-quart pressure cooker. Cook lamb, in batches, until browned. Remove from cooker.
2. Return lamb to cooker with celery, leek, rosemary, garlic and 4 cups water; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 30 mins.
3. Release pressure using the quick release method; remove lid. Strain over large heatproof bowl; cover shanks to keep warm. Discard vegetables. Reserve 3 1/2 cups cooking liquid; add dried mushrooms.
4. Heat remaining oil in cooker. Cook onion, stirring, until soft. Add rice; stir to coat in onion mixture. Stir in wine and cooking liquid with mushrooms; secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 7 mins.
5. Release pressure using the quick release method; remove lid. Let stand, covered, 5 mins or until liquid is absorbed. Stir in Parmesan cheese and butter; season to taste. Sprinkle risotto with a little additional rosemary and grated Parmesan cheese, if desired. Serve with lamb shanks.

olive oil, lamb shanks, celery, rosemary, garlic, mixed dried mushrooms, onion, arborio rice, white wine, parmesan cheese, butter

Taken from recipes-plus.com/api/v2.0/recipes/36339 (may not work)