Braised Lamb Shanks
Serves 4
4 meaty lamb shanks, cut into 3-‐inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon fresh rosemary, chopped
3 tablespoons extra-‐virgin olive oil
1 medium onion, chopped
3 medium carrots, peeled and chopped
2 garlic cloves, minced
1/2 cup dry red wine
1 cup diced tomatoes, drained
2 cups beef stock
1 sprig thyme
Season lamb with salt, pepper, thyme and rosemary.
Set the dial on the pressure cooker to 12 minutes.
Add the oil and let heat for 2 minutes.
Brown each lamb shank one at a @me. Remove each browned shank to
a plaler while browning the others.
Place lamb shanks and remaining ingredients into pressure cooker;
secure lid.
Set the dial on the pressure cooker to 45 minutes.
When cooking is complete and pressure is fully released, use cau@on
opening lid.
Discard the thyme sprig and serve each shank with sauce.
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