Lamb Shanks With Garlic And Port Wine - Pressure Cooker

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 1 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).
• 2 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).
• 3 when the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
• 4 add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
• 5 close the pc and bring up to full pressure (15 pounds).
• 6 reduce heat to stabilize pressure and cook for 30 minutes.
• 7 remove pc from heat and let pressure release naturally.
• 8 remove the lamb shanks.
• 9 return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
• 10 whisk in the butter, then add the vinegar.
• 11 serve the sauce over the lamb.
• 12 enjoy!