31
TUSCAN LAMB SHANKS
Serves 3 - 4
3
/4 cup small dried white beans or
chickpeas
3 lamb shanks
15ml flour
salt and freshly ground black
pepper, to taste
10ml olive oil
1 onion, sliced
6 cloves garlic, crushed
250ml dry red wine
60g sun dried tomatoes
15ml rosemary, chopped (or 5ml
dried)
15ml Worcestershire sauce
500ml beef stock
15ml corn flour, slaked in 40ml water
30ml flat leaf parsley, chopped
400g tagliatelle, cooked
1 Soak beans in water overnight, drain and
set aside.
2 Combine flour, salt and freshly ground
black pepper. Dust lamb shanks in the
seasoned flour. Select Sauté and brown
the shanks in the oil. Set aside.
3 Sauté the onions and garlic for 2 minutes.
Add the shanks, beans, red wine, sun-
dried tomatoes, rosemary, Worcestershire
sauce and stock. Select High Pressure
and set the timer for 55 minutes. When
audible beep sounds, use Quick Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Remove the meat and beans. Skim fat
from surface of the sauce. Select simmer,
and reduce by half. Add the slaked corn
flour and simmer for 1-2 minutes.
5 Remove the meat from the bones. Discard
the bones and stir the meat and beans
into sauce mixture.
Sprinkle with parsley. Serve over
tagliatelle.
LAMB SHANKS WITH GARLIC AND
POR
T
Serves 4
4 lamb shanks
15ml olive oil
10 cloves garlic, peeled and left
whole
600ml chicken stock
200ml Port
15ml tomato paste
10ml rosemary, chopped (3ml dried)
15g butter
salt and pepper, to taste
5-10ml balsamic vinegar
1 Select Sauté and brown the lamb shanks,
2 at a time, in the olive oil, set aside.
2 Sauté the garlic cloves until they are lightly
browned but not burned.
3 Add the shanks, stock, Port, tomato paste,
and rosemary. Select High Pressure and
set the timer for 45 minutes. When audible
beep sounds, use Natural Pressure
Release to release pressure. When the
float valve drops, turn the pressure cooker
off. Remove the lid carefully, tilting away
from you to allow steam to disperse.
4 Remove the shanks.
5 Select Sauté and bring the sauce to the
boil, allow to reduce by half.
6 Whisk in the butter, then add salt, pepper
and the balsamic vinegar to taste.
Serve the sauce over the lamb.
