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Braised Lamb Shanks with
Squash and Peas
6 Servings
INGREDIENTS
6 lamb shanks, 1/2- to 3/4-pound each
Kosher salt and freshly ground black pepper
1 teaspoon chopped fresh rosemary
2 tablespoons extra-virgin olive oil
1 medium or large onion, chopped
2 medium carrots, peeled and chopped
2 teaspoons minced fresh garlic
1/2 cup dry red wine
1 cup drained canned diced tomatoes
3 cups beef stock or good-quality canned beef broth
1 cup peeled fresh pearl onions or frozen pearl onions
3/4 pound pattypan squash, cut into 1/2-inch cubes
(about 1 heaping cup)
1/2 cup frozen tiny peas
Fresh rosemary sprigs for garnish
2 tablespoons chopped fresh flat-leaf parsley for garnish
METHOD
1
Select Meat function.
2
Season shanks with salt, pepper and rosemary.
3
Add olive oil to cooking pot. When oil is hot, brown shanks evenly in
batches. Set browned shanks aside.
4
Remove cooking pot and drain fat .
5
Replace cooking pot and add onion, carrots and garlic. Cook for a
couple of minutes.
6
Add red wine and begin scraping the bits up from the bottom of the
pan.
7
Add shanks back to cooking pot.
8
Add tomatoes, beef broth, and pearl onions.
9
Lock lid in place.
10
Select Meat function, and set timer for 40 minutes.
11
When cook cycle is complete and all pressure has been released,
remove lid.
12
Add pattypan squash and peas to cooking pot. Select Meat function
and cook until peas and squash are heated through, about 2-3
minutes.
13
Remove shanks and vegetables to a platter and keep warm by
covering with foil.
14
Remove as much fat from pot as you can.
15
While still on Meat function, bring sauce to a boil and skim off fat
that rises to surface.
16
Taste sauce for added seasoning.
17
Pour sauce over lamb shanks and vegetables. Garnish with rosemary
sprigs and parsley.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004
Braised Lamb Shanks
(cont.)
TSCDIST_PressureCooker manual 7/20/07 11:29 AM Page 25
