If you still don’t have your Presto 8-Quart Pressure Cooker here’s an excuse to get one now (go ahead, click the link!).
These shanks taste like they’ve been cooking all day, but the fact is you can have this on the table an hour and a quarter after you pull the shanks out of the fridge. Tender & juicy, fragrant with the perfume of rosemary and wine, the shanks make their own rich sauce perfect for mashed potatoes or fluffy egg noodles. Dig in!
Lamb Shanks & Golden Beets, Under Pressure
serves 2 Flintstones
2 lamb shanks, about 1 pound each
3 tablespoons + 1 teaspoon olive oil
1/2 teaspoon salt
freshly ground black pepper
1/2 cup flour
1-1/2 cups dry white wine
3 tablespoons minced fresh rosemary
3 heads garlic, peeled
1 cup chopped tomato
1 lb small golden beets
1 teaspoon butter
1/4 teaspoon salt
Coat shanks with 1 teaspoon oil, sprinkle with 1/2 teaspoon salt and pepper to taste. Dredge shanks in flour. Heat 3 tablespoons oil in pressure cooker over medium-high heat until smoking. Add shanks and brown on all sides, about 10 minutes. Add wine, rosemary, garlic & tomato, cover and bring up to pressure over high heat. Cook over medium heat for 25 minutes, then allow to rest for 15 minutes.
While shanks are cooking, put beets in saucepan, cover with cold water and bring to boil over high heat. Reduce heat to medium and simmer until tender, about 10 minutes. Remove from heat and run under cold water, removing skins by scraping with a paring knife. Cut remove root and stem ends and slice 1/2 inch thick crosswise. Return to saucepan with butter and salt and reheat over medium heat, stirring well to coat slices with butter, then reduce heat to low and cover.
Reduce pressure from cooker, uncover, and plate shanks. Add lemon juice to sauce in pan and stir. Taste for salt, then pour over shanks and serve with beet slices.