24
INGREDIENTS:
DIRECTIONS:
4 lamb shanks
¼
cup plain flour
¼
cup olive oil
2 cloves garlic, crushed
2 onions, chopped
¾
cup chicken stock
4 fresh rosemary sprigs
1 lemon, finely sliced
2 tbsp lemon juice
Salt and freshly ground
black pepper, to taste
Fresh rosemary, to serve
Dust lamb shanks in flour. Press
BROWN/SAUTÉ
, then press
START/STOP
.
Add half of the oil and preheat for 2 minutes. Add lamb and brown for 3-4
minutes or until golden.
Remove lamb from cooking pot. Add remaining oil, garlic and onion. Sauté
for 4-5 minutes or until tender.
Press
START/STOP
. Add shanks, stock, rosemary, lemon slices, and lemon
juice to the cooking pot. Secure the lid ensuring the Steam Release Dial is
in the "Seal" (closed) position. Press
MEAT/POULTRY
, and adjust the time
to 60 minutes. Press
START/STOP
.
Once cooking has completed, and the pressure is released, season to taste
with salt and pepper. Top with extra rosemary and serve.
Lamb Shanks with
Lemon & Rosemary
COURSE:
MAIN
COOK TIME:
60 MINUTES
SERVES:
4 SERVINGS
Deep-Dish
Lasagna
Summary of Contents for Express CPE210
Page 1: ...Recipe Book ...
