Try this Lamb Shanks with Garlicky Port Wine Sauce recipe, or contribute your own.
Suggest a better descriptionTrim excess fat from the lamb shanks and season them with salt and pepper. Heat the oil in the pressure cooker. Add the shanks and brown on all sides. When they are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned. Add the stock or broth, port, tomato paste, and rosemary, stirring so the tomato paste dissolves. Close the pressure cooker and bring up to full pressure (15 pounds). Reduce heat to stabilize pressure and cook for 30 minutes. Release pressure and remove the lamb shanks. Return the pressure cooker to the stove. Boil, uncovered, for 5 minutes to reduce and thicken the sauce. Whisk in the butter, then add the vinegar. Serve the sauce over the lamb shanks. Great with mashed potatoes. *If you dont have port, you can use marsala or sweet sherry, or, what I often do, the cooking marsala that is sold in grocery stores. The only thing about the latter is that it is heavy with salt. This recipe is from THE NEW PRESSURE COOKER COOKBOOK by Pat Dailey (Contemporary Books, 1990)--and there are many other good recipes here as well. Posted to KitMailbox Digest by "Joanne L. Schweikj"
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Serving Size: 1 Serving (520g) | ||
Recipe Makes: 2 | ||
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Calories: 1450 | ||
Calories from Fat: 1159 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128.8g | 172 % | |
Saturated Fat 68.4g | 342 % | |
Monounsaturated Fat 43.4g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 926.6mg | 285 % | |
Sodium 500.3mg | 17 % | |
Potassium 1489.3mg | 39 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 8.7g | ||
Protein 61.5g | 88 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1450
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