Lamb Shanks With Garlic And Port Wine Pressure Cooker Recipes

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BRAISED LAMB SHANKS - PRESSURE COOKER RECIPE



Braised Lamb Shanks - Pressure Cooker Recipe image

Tender braised lamb shanks in a red wine and vegetable gravy. Really not as rich as it sounds. Was given a pressure cooker as a gift from my family for my birthday- a Tefal Minut Pressure Cooker. This was my first recipe to try from the recipe book that came with it. My family raved over this dish. Ask the butcher to 'french trim' the shanks for you, or at least remove the knuckle end. This will also cut down on the fattiness of the dish. Use gluten-free flour and stock for a gluten-free meal. Serve with mashed potato and a green vege sid. Delicious gravy for your mash

Provided by Jubes

Categories     Stew

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tomatoes
4 -6 lamb shanks, french trimmed if possible
1/4 cup plain flour or 1/4 cup gluten-free flour
8 teaspoons olive oil
1 onion, chopped
3 carrots, peeled and thickly sliced
1 garlic clove, crushed
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
1 teaspoon lemon rind, finely grated
3/4 cup red wine
1/4 cup beef stock or 1/4 cup vegetable stock
salt
fresh ground black pepper
4 teaspoons plain flour (optional for thickening gravy) or 4 teaspoons gluten-free flour (optional for thickening gravy)
8 teaspoons cold water (optional for thickening gravy)

Steps:

  • Peel the tomatoes, remove the calyx and cut into quarters. If you prefer, you can drop the tomatoes into boiling water for one minute and then refresh in ice cold water- this makes removing the skins easier.
  • Toss the shanks in the flour -I do this in a large plastic bag for a no mess cleanup. Shake off any excess flour. Discard excess flour.
  • Heat half of the oil in the cooker (no lid) and brown the shanks, two at a time if necessary. Remove and set aside.
  • Add the remaining oil and the onion, carrots and garlic. Fry for 5 minutes, stirring occassionally. Add the tomatoes, oregano, lemon rind, wine and stock. Bring to the boil, stirring well, for a few minutes.
  • Return the lamb shanks to the cooker and season well with salt and pepper. Spoon some of the sauce and vegetables over the meat.
  • Close and lock the lid. Set cooker to High Pressure and cook for 25 minutes.
  • Carefully release pressure from the cooker and check the meat is cooked. The meat should be very tender and almost falling off the bone. Cook a furtehr 5 minutes if required (though I haven't had to do this).
  • If you would like the gravy a little thicker- add the remaining flour to the cold water and stir until smooth. Simmer gravy and add the flour paste in slowly until the gravy is thicker.
  • Serve with mashed potato and a green veg -- or baked tiny tomatoes as we did. The green or red really adds colour to the plated meal.

LAMB SHANKS WITH GARLIC AND PORT WINE - PRESSURE COOKER



Lamb Shanks With Garlic and Port Wine - Pressure Cooker image

Lamb shanks are a great meat for novice pressure cookers. The lamb is a great cut of meat with a rich flavor. With traditional cooking, you are looking at a good 2 hours, with the Pressure Cooker just 30 minutes!! The recipe comes from "The New Pressure Cooker Cookbook by Pat Dailey, a great book. Honestly, I didn't taste the garlic that much, not sure whether to add more, or give the garlic cloves a chop or two. I did use port, but I imagine you could substitute a heavy red wine. I served with orzo pasta mixed with green peas. This recipe is for 2, but it would be easy to make for 4 or 6 depending on the size of your PC, just brown them in in a large frying/sauté pan. Enjoy!

Provided by Mrs Goodall

Categories     Lamb/Sheep

Time 45m

Yield 2 serving(s)

Number Of Ingredients 11

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)

Steps:

  • 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!

Nutrition Facts : Calories 1278.8, Fat 69.8, SaturatedFat 27.9, Cholesterol 425.1, Sodium 453.4, Carbohydrate 17.3, Fiber 0.8, Sugar 7.1, Protein 122.7

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