Submitted by Frank R.
Ingredients: Serves: 4
- 4 veal or lamb shanks cut to size for the pressure cooker
- ¼ cup flour
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp thyme
- 1 tsp rosemary
- ¼ cup olive oil
- 1 Tbsp butter
- 2 medium carrots chopped in large chunks
- 2 stalks celery cut into large chunks
- 1 medium to large onion chopped
- 2 cloves crushed garlic
- 1 to 2 cups chicken broth (keep in mind of the size of the pressure cooker)
- 2 lbs red potatoes (washed)
- 2 Tbsp butter
Add the flour and the seasonings to a large bowl. Use a wire whisk to blend everything together. Rinse the shanks and dry with a paper towel. Roll each shank in the flour mix and set aside on a plate (Keep the remaining flour). Preheat a large skillet. Add the oil and bring to almost smoking. Place the shanks in the skillet and brown turning each shank to brown all sides of the shank. Once they are browned, set aside. Add the flour to the remaining oil and make a rue. Once the rue is made add the broth to loosen the rue into a sauce.
Pour ½ of the sauce on the pressure cooker and place each shank into the sauce standing upright. Fill in the gaps with the vegetables. Pour the remaining sauce over the shanks and vegetables. Seal the pressure cooker and cook for approximately 90 minutes.
Towards the end of the cooking cycle, boil the red potatoes (skin on) until tender. Mash the potatoes adding 2 TBsp of butter. Salt and pepper to taste.
Serve a lamb shank on a bed of potatoes. Add a large spoon of the vegetables. Ladle on some of the sauce from the cooker over the shank, vegetables and potatoes.