Braised Lamb Shanks with Squash and Peas

5QPressureCookerMan08 6/5/08 12:12 PM Page 25

Braised Lamb Shanks with

6 Servings

6lamb 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

1Select Meat function.

2Season shanks with salt, pepper and rosemary.

3Add olive oil to cooking pot. When oil is hot, brown shanks evenly in batches. Set browned shanks aside.

4Remove cooking pot and drain fat .

5Replace cooking pot and add onion, carrots and garlic. Cook for a couple of minutes.

6Add red wine and begin scraping the bits up from the bottom of the pan.

7Add shanks back to cooking pot.

8Add tomatoes, beef broth, and pearl onions.

9Lock lid in place.

10Select Meat function, and set timer for 40 minutes.

11When cook cycle is complete and all pressure has been released, remove lid.

12Add pattypan squash and peas to cooking pot. Select Meat function and cook until peas and squash are heated through, about 2-3 minutes.

13Remove shanks and vegetables to a platter and keep warm by covering with foil.

14Remove as much fat from pot as you can.

15While still on Meat function, bring sauce to a boil and skim off fat that rises to surface.

16Taste sauce for added seasoning.

17Pour sauce over lamb shanks and vegetables. Garnish with rosemary sprigs and parsley.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004