Cooking lamb shanks in pressure cooker is comparable to a long, slow cook in the oven, with the meat coming out tender, juicy and flavorful. Try this recipe for special occasions and even for your regular family dinner.
2 large lamb shanks (about 2 1/2 lbs) each cut crosswise into 3 pieces
3 heads garlic, cloves separated and peeled
2 medium-size tomatoes, coarsely chopped
1 1/2 tablespoon olive oil
3/4 cup dry white wine
2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried
salt and fresh ground pepper to taste
several sprigs fresh rosemary or fresh lemon leaves (for garnish)
1/4 cup chopped lemon zest, for garnish
1. Heat the oil in the pressure cooker over medium high heat until beginning to smoke. Add the lamb and garlic and brown the lamb, all round, 4-5 minutes. Pour in wine and stir to deglaze the bottom of the pot. Add the tomatoes and chopped rosemary and sprinkle liberally with salt and pepper. Lock on the lid and bring to pressure over high heat, above 5 minutes. Reduce the heat to medium-high and cook for 20 minutes. Remove from heat and let sit for 10 minutes to finish cooking.
2. Release pressure as per direction of your cooker. Arrange the rosemary sprigs, if using on a serving platter. Transfer the shanks to the platter and spoon juices over the top. Sprinkle on the zest and serve right away.
The Pressure Cooker Gourmet