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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

    Average Rating:

     19 Total Reviews

    Showing 1-19 of 19

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    • on February 25, 2012

      Great recipe! This was my first time using my pressure cooker AND I had company for dinner! It turned out awesome! I made a few small changes, used Merlot instead of the port, doubled the amounts of liquids, used fresh rosemary (and a lot of it), added small potato's, carrots and a can of diced tomatoes. YUMMO!

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    • on February 02, 2012

      The meat falls off the bone! Unfortunately, I too had a similar experience as the other two raters in that at the end of cooking, rather than having a liquid base to flavor and reduce, I had a thick mat of gunk on the bottom of the pan.

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    • on October 16, 2011

      Perfectly awesome, this recipe is. I was fortunate to get a couple of true lamb shanks from the butcher this week, and looked online for an easy PC recipe. This was it! I honestly had nothing to change. I did make orzo with mushrooms and raisins as a side but, as far as the lamb, it was PERFECT. Many thanks to "Mrs. Goodall!"

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    • on May 04, 2011

    • on February 08, 2011

      This recipe was delicious and so easy. I love it! I couldn't find lamb shanks at the store so I used a 2 lb piece of lamb leg instead so added 1/2 cup more broth and 1/4 cup more port wine and cooked it for 35 min in the PC....served it with mashed potatoes and peas and it was amazing. Thanks for the recipe

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    • on July 07, 2010

      One of the best lambs ever!

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    • on April 27, 2010

      awesome dish, i used chopped garlic(3 teaspoons) and it was quite evident in the meal. apart from that all was the same as recipe. Definitely will be making it again, absolutely fantastic!! >=D

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    • on November 01, 2009

      wonderful rich sauce...I serve with Israeli cous cous and peas and mushrooms. Everyone in my house loves it.

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    • on September 20, 2009

      This is excellent lamb. I was unable to find lamb shanks, so I got lamb shoulder chops and followed the technique for cooking, but only cooked it for 10 minutes and it was perfect. The sauce is fantastic. Thanks for posting.

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    • on September 13, 2009

      This recipe is fantastic! My family loved it and my youngest son is begging me to cook it again. He says it's the best dish I've done to cooking lamb. I adjusted the recipe though. I used fresh rosemary sprigs, and instead of tomato paste, I used half a cup of stewed tomatoes minced to puree consistency. I also added an extra cup of water to the recipe.

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    • on July 11, 2009

      Wow...I've been making this for a while now with lamb shankslamb chopsbeef short ribs....nothing less than DEE-licious! Thank you so much for a fab recipe. I love using fresh rosemary from my garden...it's a very rich sauce that demands potatoes of some kind in all respects...we just love it!

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    • on July 11, 2009

    • on July 11, 2009

      Was very wary about the amount of garlic but what can i say, absolutely DIVINE! I have now made these FIVE times in the last 2 months and they'll be a family fave for years to come now! Well done!

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    • on June 30, 2009

      Wonderful flavor, the meat falls off the bone! However, I had a similar experience as another rater in that at the end of cooking, rather than having a liquid base to flavor and reduce, I had a thick mat of flavor on the bottom of the pan. Next time, I will double the liquid...

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    • on April 23, 2008

      Yum !! This was the 1st thing I made in my new pressure cooker and I am thrilled ! Gourmet taste in no time at all !! I did smash the garlic and cut the cloves in 1/2 ... will make this again !

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    • on February 24, 2008

      It smelled WONDEREfUL. I had stew meat I was also going to cook, so I decided to start the lamb shanks then add the extra meat halfway through. The shanks were frozen to begin with. They cooked 19 minutes under pressure at medium heat. I noticed a burning smell and opened it up. There was a think black crust on the pot. I was able to salvage some of the shanks. I believe this recipe is for too long with this little amount of liquid. My pressure cooker is quite large. Perhaps that is a factor.

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    • on September 07, 2007

      This is an outstanding recipe that is really easy to prepare. My guests said it was better than anything they had ever ordered in a restaurant.

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    • on June 23, 2007

      Our first recipe cooked in the pressure cooker - for a dinner party. Turned out really, really well - I was amazed. We used a cabernet instead of port. Will be cooked and eaten at our place again for sure!

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    • on March 20, 2007

      This was very good. I used a tablespoon of balsamic. I agree that the garlic taste was not quite enough for my taste. Next time, I will chop some of the garlic. Thanks for a nice and easy recipe.

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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%
    Detailed Nutrition Values About Nutrition Info

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