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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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
      Enjoy!

    Ratings & Reviews:

    • on August 18, 2012

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 14, 2012

      45

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • 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 !

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)

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    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
    49%
    Total Fat 69.8 g
    107%
    Saturated Fat 27.8 g
    139%
    Cholesterol 425.0 mg
    141%
    Sodium 453.4 mg
    18%
    Total Carbohydrate 17.3 g
    5%
    Dietary Fiber 0.7 g
    3%
    Sugars 7.0 g
    28%
    Protein 122.7 g
    245%

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