The Everything Healthy Pressure Cooker Cookbook by Laura D. A. Pazzaglia

Author:Laura D. A. Pazzaglia [Pazzaglia, Laura D. A.]
Language: eng
Format: epub
ISBN: 978-1-4405-4187-2
Publisher: Adams Media
Published: 2012-07-15T00:00:00+00:00

PER SERVING Calories: 397 | Fat: 16 g | Protein: 33 g | Sodium: 305 mg | Fiber: 4.8 g | Carbohydrates: 29 g

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Switch Vegetables

This vegetable combination keeps with the Asian sweet and sour pork style; however, feel free to use your favorite vegetables instead!

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Mediterranean Braised Lamb Shanks

Serve over creamy polenta.

INGREDIENTS | SERVES 4

2 tablespoons flour

1 teaspoon salt

1⁄2 teaspoon ground black pepper

4 large lamb shanks, trimmed (3 pounds)

1 tablespoon olive oil

1 red onion, peeled and chopped

1 carrot, peeled and chopped

2 stalks celery, chopped

1⁄2 cup red wine

2 garlic cloves, thinly sliced

2 red bell peppers, seeded and cut into thick 1-inch strips

3 medium zucchini, thickly sliced into 1-inch rounds

1 eggplant, cut into 1-inch dice

5 fresh Roma tomatoes, halved; or 1 (28-ounce) can whole stewed tomatoes

1 tablespoon tomato paste

1⁄2 cup Vegetable Stock

1 bunch fresh basil, torn

Put the flour, salt, black pepper, and lamb in a large plastic bag and shake to coat. Heat olive oil in an uncovered pressure cooker over medium heat. Brown the shanks on all sides and set aside. Add the onion, carrots, and celery and sauté until softened (about 5 minutes).

Deglaze the pressure cooker with the wine and let the liquid almost completely evaporate. Return the shanks to the cooker, along with the rest of the ingredients except for the basil. Close and lock the lid.

Turn the heat up to high. When the cooker reaches pressure, lower the heat to the minimum needed to maintain pressure. Cook for 40–45 minutes at high pressure.

When time is up, open the pressure cooker by releasing pressure.

Move the shanks and vegetables to a serving platter using a slotted spoon. Cover with foil and keep warm. Skim any fat from the cooker.

Return the pressure cooker to medium-high heat and simmer sauce uncovered for 10–15 minutes or until the sauce is reduced to desired thickness.

Pour over shanks and serve.

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