Pressure Cooked Lamb ShanksFrom pkusmc 1 year ago
For the Shanks
- 2 large lamb shanks shopping list
- salt and pepper to taste shopping list
- 1 T olive oil shopping list
- 4 cloves of garlic, smashed and chopped shopping list
- 3 cups beef stock shopping list
- 2 - 11 oz cans Guinness Draught (or any good stout) shopping list
- 1 cup red wine (Good, drinkable stuff) shopping list
- 2 sprigs fresh rosemary shopping list
- 2 celery stocks, roughly chopped shopping list
- 1 large onion, roughly chopped shopping list
For the Gravy
- 2 T butter shopping list
- 2 T flour shopping list
- 2 cups of liquid from the shanks, strained shopping list
How to make it
- Rub plenty of salt and pepper into the shanks by hand
- In a large pressure cooker, heat 1 T olive oil, and sear the shanks until they're a nice, dark brown. Color equals flavor!
- Add the remaining ingredients and make sure theres enough liquid to just cover the shanks. If you need more liquid, ad more stock. If you need less liquid, subtract one of the cans of beer, pour it into a nice glass, and drink the beer.
- Bring the pressure to high, and lower your temp to med low and keep it steady for 45 minutes. Depending on your stove, you may need to raise the heat a little to keep the cooker on high.
- When done, use the vent on the pressure cooker on its lowest setting
- Remove the shanks from the liquid and cover in foil to rest
- In a small sauce pan, melt the butter, and add the flour to make a roux
- Strain 2 - 3 cups of the braising liquid and whisk it into the roux and allow to cook for about 5 minutes on medium.
- Pick out a some of the garlic from the braising liquid and add it to the gravy.
- Shown served with rice pilaf, and butter fried asparagus. (also served with a fresh, cold Guinness beer, not shown!!)