Lamb Shanks With Garlic and Port Wine - Pressure Cooker

Ingredients

• 2 lbs lamb shanks
• salt, to taste
• pepper, to taste
• 1 tablespoon olive oil
• 10 garlic cloves, peeled and left whole
• 1/2 cup chicken stock (or other broth)
• 1/2 cup port wine
• 1 tablespoon tomato paste
• 1/2 teaspoon dried rosemary
• 1 tablespoon unsalted butter
• 1 teaspoon balsamic vinegar (up to 2 teaspoons)

Directions

1. 1

   Trim excess fat from the lamb shanks and season with salt and pepper. (I admit I like fat on my meat, and the lamb isn't that fatty, so I didn't trim my shanks).

2. 2

   Heat the oil in the PC. Add the shanks and brown on all sides. (You can do this in a separate pan if you like).

3. 3

   When the shanks are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned.

4. 4

   Add the stock, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.

5. 5

   Close the PC and bring up to full pressure (15 pounds).

6. 6

   Reduce heat to stabilize pressure and cook for 30 minutes.

7. 7

   Remove PC from heat and let pressure release naturally.

8. 8

   Remove the lamb shanks.

9. 9

   Return pan to heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce.

10. 10

    Whisk in the butter, then add the vinegar.

11. 11

    Serve the sauce over the lamb.

12. 12

    Enjoy!