Lamb Shanks with Garlic Sauce: Pressure Cooker

FryBoy

New member
Made this tonight, and it was great! Used small lamb shanks from Diamond Ranch, an Australian Brand -- about $4.29 per pound, roughly a pound each, which is a nice size for the 11"-wide pressure cooker. If you're unsure of lamb, try Diamond Ranch -- mild flavor, cryovac packaging, excellent quality, even labeled Halal (Muslim version of Kosher -- so you know it's good quality and clean).

Lamb Shanks with Garlic Sauce

¼ teaspoon thyme
¼ teaspoon rosemary
¼ teaspoon freshly ground black pepper
½ teaspoon salt
4 lamb shanks, about 1 to 1¼ pound each
2 tablespoons olive oil, divided
8 large cloves garlic, peeled
1 cup dry white wine
½ cup beef broth

Mix thyme, rosemary, pepper and, salt together and crush in a mortar and pestle or with your fingers.

Rinse shanks and pat dry; sprinkle with herb mixture.

Heat 1 tablespoon of olive oil in a 6- to 8-quart pressure cooker pot over medium-high heat; add shanks two at a time and lightly brown on all sides, about 5 minutes; repeat with remaining shanks; set browned shanks aside on a plate.

Remove pot from heat and allow to cool for a few minutes; add remaining tablespoon of oil and garlic to pot and cook over medium heat, stirring, until garlic begins to brown.

Add wine, bring to boil, and scrape up any brown bits from the bottom of the pan with a wooden or plastic spoon.

Add broth and return shanks to pot; lock cover in place and bring to high pressure over high heat; reduce heat to maintain pressure and cook for 20 minutes.

Reduce pressure by quick-release method; remove lid and turn shanks over; replace lid and bring to high pressure over high heat and cook another 20 minutes.

Reduce pressure by quick-release method; remove shanks to plate and cover with foil to keep warm.

Bring sauce to boil in pot and stir to dissolve garlic cloves; boil, stirring, for about 5 minutes to reduce sauce by about half.

Serve shanks with sauce.
 

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