Salter EK1847, Manual

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18
Ingredients
2 lamb shanks
10 garlic cloves,
peeled and left whole
570 ml chicken stock
(4 stock cubes)
100 ml port
2 tbsp olive oil
1 tbsp tomato puree
1 tsp dried rosemary
1 tbsp unsalted butter
1 tbsp balsamic vinegar
Salt and pepper,
to taste
Method
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Switch on the Pressure Cooker and press the ‘Function Menu’ button to start cooking.
Trim any excess fat from the lamb shanks, season them with salt and pepper and
heat the oil in the non-stick bowl.
Heat the oil in the non-stick bowl.
Add the lamb shanks to the non-stick cooking bowl and seal on all sides.
When the lamb shanks are almost completely sealed, add the garlic cloves and
cook until they are lightly browned.
Pour in the chicken stock, tomato puree and rosemary and stir until the puree dissolves.
Close the Pressure Cooker lid, checking that it is in the locked position and that the
pressure release valve is set to the ‘Seal’ position.
Select the ‘Meat’ function and cook for 30 minutes.
When cooking is complete, release the pressure by switching the pressure release
valve to ‘Vent’ and then unlock the lid and open carefully.
Remove the lamb shanks from the non-stick cooking bowl but leave the juices in to
rest for 5 minutes, then stir in the butter and vinegar until the sauce thickens.
Serve with the sauce over the lamb.
Lamb Shanks with Garlic
and Port Wine