Entrees
Lamb Shanks With Olives And Prunes
MAKES ABOUT 4 TO 6 SERVINGS
Lamb Shanks With Olives And Prunes
MAKES ABOUT 4 TO 6 SERVINGS
The rich flavors in this dish come together best a day after cooking. If time allows, plan accordingly; you will be happy once you hear the rave reviews.
Pressure Cooking Time: 45 minutes
Approximate Total Time: 1 ¹⁄ ² hours
Nutritional information per serving (based on 6 servings):Calories 501 (42% from fat) | carb. 25g | pro. 45g | fat 23g | sat. fat 9g | chol. 160mg | sod. 785mg | calc. 49mg | fiber 3g
Ingrédients
- 4 lamb shanks (about 3 pounds)
- 1¼ teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 2 teaspoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 1 large carrot (about 6 ounces), sliced
- ½ cup dry white wine
- ¼ cup tomato paste
- 2 cups low-sodium chicken or beef broth
- 1 cup green olives
- 1 cup prunes, pitted and chopped
- 1 teaspoon grated lemon zest
- Chopped parsley
Preparation
- 1. Season the lamb shanks on both sides with 1 teaspoon of the salt and the pepper.
- 2. Put the pressure cooker over medium heat and add the olive oil. Once the oil is hot, brown the lamb, in 2 batches, about 8 minutes per side. Remove and reserve.
- 3. Reduce heat slightly and stir in the onion and garlic. Cook until onion and garlic are soft and fragrant, about 5 to 6 minutes. Stir in the carrots and cook for an additional 3 to 4 minutes. Add the white wine and scrape up the bottom, removing any brown bits that may have been left behind. Bring to a boil and allow to reduce by half, about 3 minutes. Stir in the tomato paste and cook over the heat for a minute or 2 before stirring in the broth. Add the shanks back to the pot with the olives, prunes and remaining salt.
- 4. Secure the lid and select High pressure. Turn heat to high until pressure cooker reaches full pressure. Adjust temperature to maintain pressure and set a timer for 45 minutes.*
- 5. When time expires, remove from heat and allow pressure to release naturally. When the red safety valve drops, remove lid and degrease by carefully blotting top with layered paper towels.
- 6. Stir in lemon zest and parsley. Adjust seasoning to taste. Serve.
- * Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.
- Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.
