Rosemary and Garlic Lamb Shanks Pressure Cooker Recipe

Rosemary And Garlic Lamb Shanks 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, plus more to taste
• freshly ground black pepper
• 3 tablespoons olive oil
• 4 leeks (white part with a little of the green), trimmed, cut in half lengthwise, rinsed well, and thickly sliced across
• 6 cloves garlic, sliced
• 1 cup chicken broth
• ½ cup dry red wine
• ¼ cup balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon crumbled dried rosemary
• 2 tablespoons cold unsalted butter, cut into pieces

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 leeks and garlic to the pot and cook, stirring a few times, until lightly browned at the edges, 2 to 3 minutes
6. Return the shanks and any accumulated juices to the pot
7. Add the broth, wine, vinegar, basil, and rosemary
8. Bring to a boil, scraping up any browned bits on the bottom of the pot
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
19. Bring the liquid in the pot to a boil and let boil, uncovered, for 5 minutes to reduce and thicken the sauce
20. Whisk in the butter and spoon the sauce over the shanks

Full List of Meat Recipes
Full List of Lamb Recipes