| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
|
2 |
Servings |
INGREDIENTS
| 2 |
|
Lamb shanks, about 1 pound |
|
|
each |
|
|
Salt and freshly ground |
|
|
black pepper to taste |
| 1 |
T |
Olive oil |
| 10 |
|
Cloves garlic, peeled and |
|
|
left whole |
| 1/2 |
c |
Chicken stock or broth |
| 1/2 |
c |
Port wine* |
| 1 |
T |
Tomato paste |
| 1/2 |
t |
Dried rosemary |
| 1 |
T |
Unsalted butter |
| 1 |
t |
Balsamic vinegar, up to 2 |
INSTRUCTIONS
Trim excess fat from the lamb shanks and season them with salt and
pepper. Heat the oil in the pressure cooker. Add the shanks and brown
on all sides. When they are almost completely browned, add the garlic
cloves and cook until they are lightly browned but not burned. Add the
stock or broth, port, tomato paste, and rosemary, stirring so the
tomato paste dissolves. Close the pressure cooker and bring up to full
pressure (15 pounds). Reduce heat to stabilize pressure and cook for
30 minutes. Release pressure and remove the lamb shanks. Return the
pressure cooker to the stove. Boil, uncovered, for 5 minutes to reduce
and thicken the sauce. Whisk in the butter, then add the vinegar.
Serve the sauce over the lamb shanks. Great with mashed potatoes. *If
you don't have port, you can use marsala or sweet sherry, or, what I
often do, the cooking marsala that is sold in grocery stores. The only
thing about the latter is that it is heavy with salt. This recipe is
from THE NEW PRESSURE COOKER COOKBOOK by Pat Dailey (Contemporary
Books, 1990)--and there are many other good recipes here as well.
Posted to KitMailbox Digest by "Joanne L. Schweikj"
<SCHWEIKJ@fredonia.edu> on Aug 22, 199
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”