12 Reviews of Lamb Shanks With Garlic and Port Wine - Pressure Cooker

From: zaar junkie

On Sep 20, 2009

This is excellent lamb. I was unable to find lamb shanks, so I got lamb shoulder chops and followed the technique for cooking, but only cooked it for 10 minutes and it was perfect. The sauce is fantastic. Thanks for posting.

From: Chef #774084

On Feb 24, 2008

It smelled WONDEREfUL. I had stew meat I was also going to cook, so I decided to start the lamb shanks then add the extra meat halfway through. The shanks were frozen to begin with. They cooked 19 minutes under pressure at medium heat. I noticed a burning smell and opened it up. There was a think black crust on the pot. I was able to salvage some of the shanks. I believe this recipe is for too long with this little amount of liquid. My pressure cooker is quite large. Perhaps that is a factor.

From: Todd from El Segundo

On Sep 7, 2007

This is an outstanding recipe that is really easy to prepare. My guests said it was better than anything they had ever ordered in a restaurant.

From: Chef #487751

On Jun 23, 2007

Our first recipe cooked in the pressure cooker - for a dinner party. Turned out really, really well - I was amazed. We used a cabernet instead of port. Will be cooked and eaten at our place again for sure!

From: Vicki in AZ

On Mar 20, 2007

This was very good. I used a tablespoon of balsamic. I agree that the garlic taste was not quite enough for my taste. Next time, I will chop some of the garlic. Thanks for a nice and easy recipe.

From: Mom2Danny

On Apr 23, 2008

Yum !! This was the 1st thing I made in my new pressure cooker and I am thrilled ! Gourmet taste in no time at all !! I did smash the garlic and cut the cloves in 1/2 ... will make this again !

From: Chef #1284700

On Jul 11, 2009

Was very wary about the amount of garlic but what can i say, absolutely DIVINE! I have now made these FIVE times in the last 2 months and they'll be a family fave for years to come now! Well done!

From: Chef #1432245

On Nov 1, 2009

wonderful rich sauce...I serve with Israeli cous cous and peas and mushrooms. Everyone in my house loves it.

From: Chef #1382230

On Sep 13, 2009

This recipe is fantastic! My family loved it and my youngest son is begging me to cook it again. He says it's the best dish I've done to cooking lamb. I adjusted the recipe though. I used fresh rosemary sprigs, and instead of tomato paste, I used half a cup of stewed tomatoes minced to puree consistency. I also added an extra cup of water to the recipe.

From: Chef #564141

On Jul 11, 2009

Wow...I've been making this for a while now with lamb shankslamb chopsbeef short ribs....nothing less than DEE-licious! Thank you so much for a fab recipe. I love using fresh rosemary from my garden...it's a very rich sauce that demands potatoes of some kind in all respects...we just love it!