I have been craving lamb shanks. It’s one of those really satisfying dinners that fill the void after a long day at work. Until I had my handy dandy pressure cooker, I only could enjoy lamb shanks on the weekends because it takes a while to cook. Now, however, I can have lamb any night of the week!
2 lbs of lamb shanks, sliced
couple T of olive oil
8 peeled garlic cloves
1 cup veal broth
1/2 t dried rosemary
1 T butter
salt and pepper from the mill
Start by salting and peppering the lamb
brown it in the pressure cooker on the browning setting in the oil for a few minutes on each side, then add the garlic and cook another minute
add the rosemary and veal stock
cover the pressure cooker and bring up to high pressure, cook for 30 minutes and then let the pressure reduce naturally
remove the shanks and whisk in the butter to make a pan sauce
I had mine with the sauce and mashed potatoes…
and sliced fresh tomatoes and a glass of pinot noir. lovely!!