Ingredients

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!!)
  • Enjoy!

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  • keni 1 year ago
    lamb??? you don't say...
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  • 22566 1 year ago
    ♫♫ •¤ª"˜¨¨¯¯¨¨˜"­ª¤ SUPER ¤ª"˜¨¨¯¯¨¨˜"ª¤• ♫♫

    Kind Regards
    Joyce
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