French Lamb Shanks with Garlic and Prunes Pressure Cooker Recipe

French Lamb Shanks With Garlic And Prunes Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 8-quart – Time: 30 minutes at HIGH pressure

• 4 (1¼-pound) lamb shanks, trimmed of as much fat and connective tissue as possible
• 1 teaspoon sea salt
• freshly ground black pepper
• 2 tablespoons olive oil
• 2 medium yellow or white onions, cut in half and then into ½-inch-thick half moons
• 1 cup dry white wine
• 2 cups low-sodium chicken broth
• 12 large cloves garlic, unpeeled
• 20 pitted prunes
• equal portions of chopped fresh mint and flatleaf parsley, to serve.

Method

1. Season the shanks all over with the salt and pepper to taste
2. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
3. Add one or two shanks to the pot at a time and brown them lightly on all sides, 2 to 3 minutes per side
4. Transfer the browned shanks to a plate
5. Add the onions to the pot, reduce the heat to low, and cook, stirring occasionally, until lightly caramelized, 10 to 15 minutes
6. Turn the heat to high, add the wine, and bring to a boil, scraping up any browned bits on the bottom of the pot; let boil for 2 minutes
7. Return the shanks and any accumulated juices to the pot
8. Add the broth, garlic, and prunes
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 30 minutes
13. Remove the pot from the heat
14. Open the cooker with the Natural Release method; let stand for 15 minutes
15. Be careful of the steam as you remove the lid
16. Skim any fat from the sauce
17. Taste for salt
18. Place a shank on each dinner plate along with 3 garlic cloves (diners can squeeze the garlic out of the skins to spread on bread) and 5 prunes; sprinkle with mint and parsley

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