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    You are in: Home / Recipes / Lamb Shanks With Garlic and Port Wine - Pressure Cooker Recipe
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    Lamb Shanks With Garlic and Port Wine - Pressure Cooker

    Lamb Shanks With Garlic and Port Wine - Pressure Cooker. Photo by I'mPat

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mrs Goodall's Note:

    Lamb shanks are a great meat for novice pressure cookers. The lamb is a great cut of meat with a rich flavor. With traditional cooking, you are looking at a good 2 hours, with the Pressure Cooker just 30 minutes!! The recipe comes from "The New Pressure Cooker Cookbook by Pat Dailey, a great book. Honestly, I didn't taste the garlic that much, not sure whether to add more, or give the garlic cloves a chop or two. I did use port, but I imagine you could substitute a heavy red wine. I served with orzo pasta mixed with green peas. This recipe is for 2, but it would be easy to make for 4 or 6 depending on the size of your PC, just brown them in in a large frying/sauté pan. Enjoy!

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    Units: US | Metric


    1. 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. 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. 3
      When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.
    4. 4
      Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.
    5. 5
      Close the PC and bring up to full pressure (15 pounds).
    6. 6
      Reduce heat to stabilize pressure and cook for 30 minutes.
    7. 7
      Remove PC from heat and let pressure release naturally.
    8. 8
      Remove the lamb shanks.
    9. 9
      Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.
    10. 10
      Whisk in the butter, then add the vinegar.
    11. 11
      Serve the sauce over the lamb.
    12. 12

    Ratings & Reviews:

    • on August 18, 2012


      Delicious! Took the advice of other reviews and doubled the broth/port wine. Didn't have chicken broth so I used beef broth, and I also added pearl onions with the 10 garlic cloves.

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    • on August 14, 2012


      My lamb shanks were large (just over 500 grams/1 lbs ) each (I scale the recipe up for 3 serves) and added another 10 minutes to the cooking time. I could not brown my shanks in my electric pressure cooker as I couldn't get them to lay flat so did them in a frypan and then deglazed the frypan with the chicken stock before adding to the lamb and the cloves of garlic (which I browned in the pressure cooker). Once lamb was cooked I put into a casserole dish and kept it warm in the oven while I reduced the sauce (as my pressure cooker would take to long to do this , I put the liquid in a pot and rapidly boiled to reduce and then added the butter and voila a delicious gravy that was out of this world. Thank you Mrs. Goodall, made for ZAAR Chef Alphabet Soup tag game.

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    • on June 22, 2012

      I have never made Lamb Shanks before, this recipe was easy and convenient. It was extremely tasty and my husband and myself thoroughly enjoyed it. Thanks Mrs Goodall for sharing !

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    Read All Reviews (26)


    Nutritional Facts for Lamb Shanks With Garlic and Port Wine - Pressure Cooker

    Serving Size: 1 (612 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1278.7
    Calories from Fat 628
    Total Fat 69.8 g
    Saturated Fat 27.8 g
    Cholesterol 425.0 mg
    Sodium 453.4 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 0.7 g
    Sugars 7.0 g
    Protein 122.7 g

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