Lamb Shanks With Garlic And Port Wine Pressure Cooker Recipes

Steps:

• Peel the tomatoes, remove the calyx and cut into quarters. If you prefer, you can drop the tomatoes into boiling water for one minute and then refresh in ice cold water- this makes removing the skins easier.
• Toss the shanks in the flour -I do this in a large plastic bag for a no mess cleanup. Shake off any excess flour. Discard excess flour.
• Heat half of the oil in the cooker (no lid) and brown the shanks, two at a time if necessary. Remove and set aside.
• Add the remaining oil and the onion, carrots and garlic. Fry for 5 minutes, stirring occassionally. Add the tomatoes, oregano, lemon rind, wine and stock. Bring to the boil, stirring well, for a few minutes.
• Return the lamb shanks to the cooker and season well with salt and pepper. Spoon some of the sauce and vegetables over the meat.
• Close and lock the lid. Set cooker to High Pressure and cook for 25 minutes.
• Carefully release pressure from the cooker and check the meat is cooked. The meat should be very tender and almost falling off the bone. Cook a furtehr 5 minutes if required (though I haven't had to do this).
• If you would like the gravy a little thicker- add the remaining flour to the cold water and stir until smooth. Simmer gravy and add the flour paste in slowly until the gravy is thicker.
• Serve with mashed potato and a green veg -- or baked tiny tomatoes as we did. The green or red really adds colour to the plated meal.

Steps:

• 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).
• 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).
• When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
• Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
• Close the PC and bring up to full pressure (15 pounds).
• Reduce heat to stabilize pressure and cook for 30 minutes.
• Remove PC from heat and let pressure release naturally.
• Remove the lamb shanks.
• Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
• Whisk in the butter, then add the vinegar.
• Serve the sauce over the lamb.
• Enjoy!

Steps:

• Sprinkle beef with salt. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches. Press cancel. Return all to pressure cooker. Add onion, carrot, green pepper, wine, broth and lemon. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Press cancel. Remove meat and vegetables from pressure cooker; keep warm. Discard lemon., Skim fat from cooking juices. Select saute setting and adjust for low heat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with beef and vegetables.