Braised Lamb Shanks with Lemon and Fresh Tomatoes Pressure Cooker Recipe

Braised Lamb Shanks With Lemon And Fresh Tomatoes Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 8-quart – Time: 25 minutes at HIGH pressure

• 4 plum tomatoes, cored
• 4 (1¼-pound) lamb shanks, trimmed of as much fat and connective tissue as possible
• 1 teaspoon sea salt, plus more to taste
• freshly ground black pepper
• 1/3 cup all-purpose or rice flour
• 3 tablespoons olive oil
• 1 large white onion, chopped
• 3 medium carrots, thickly sliced
• 1 clove garlic, crushed
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• finely grated zest of 1 lemon.
• 4 long strips lemon zest
• 1 cup dry red wine
• ¼ cup beef or vegetable broth

Method

1. Drop the tomatoes into boiling water for 30 seconds, then remove with a slotted spoon and refresh in ice cold water
2. Place on a paper towel and slip off the skins
3. Cut in half, squeeze out the seeds, and crush with your hand
4. Set aside
5. Season the shanks all over with the salt and pepper to taste
6. Place the flour in a plastic bag
7. One at a time, add the lamb shanks to the flour and shake until they are coated evenly
8. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
9. Add one or two shanks to the pot at a time and brown them lightly on all sides, 2 to 3 minutes per side
10. Transfer the browned shanks to a plate
11. Add the onion, carrots, and garlic to the pot and cook, stirring a few times, until lightly browned at the edges, about 5 minutes
12. Add the crushed tomatoes, oregano, grated zest and strips, wine, and broth
13. Bring to a boil, scraping up any browned bits from the bottom of the pot
14. Return the shanks and any accumulated juices to the pot
15. Spoon some of the liquid and vegetables over the meat
16. Close and lock the lid
17. Set the burner heat to high
18. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
19. Set a timer to cook for 25 minutes
20. Remove the pot from the heat
21. Open the cooker with the Natural Release method; let stand for 15 minutes
22. Be careful of the steam as you remove the lid
23. The vegetables should be cooked through and the meat fork-tender
24. Using tongs and an oversized spoon, transfer the meat and vegetables to a storage container
25. Discard the lemon strips
26. Let cool
27. Cover and refrigerate overnight
28. The next day, spoon off the congealed fat from the top of the sauce
29. Place the shanks and sauce in a deep saucepan and reheat
30. Taste for salt
31. Place a shank on each dinner plate and spoon the vegetables and sauce over the meat

Full List of Meat Recipes
Full List of Lamb Recipes