Lamb Shanks In Port And Garlic Sauce - Cookworks MY-CS6007WP Care & Instruction Manual

Lamb shanks in port and garlic sauce

2 lamb shanks
1 tbsp vegetable oil
10 garlic cloves, peeled and whole
½ cup of lamb stock
½ cup port
1 tbsp tomato puree
2 tsp rosemary, fresh and finely chopped
15g butter, salted
2 tsp balsamic vinegar
Salt and pepper, to taste
1. Prepare all ingredients.
2. Place the bowl into the pressure cooker housing, plug in and
switch on.
3. Select the sauté function, add the vegetable oil into the bowl and
allow it to heat a short while before adding and browning the
lamb shanks. Remove the lamb shanks and set to one side.
4. Now sauté the garlic cloves until light golden in colour.
5. Place the lamb shanks back into the pot and add all ingredients
EXCEPT the butter and the vinegar.
6. Fit the lid, press the 'cancel' button to stop the sauté function.
Then select 'manual' cooking mode and set the time to 35
minutes.
7. When the cooking cycle is completed, allow the pressure to
normalise naturally and when the float valve drops remove the
lid.
8. Remove the lamb shanks, place into a serving dish and allow to
rest in a warm location.
9. Select the sauté function again, allow the sauce to boil and
reduce to approximately half volume.
10. Stir in the butter, balsamic vinegar and season to taste quantity.
11. Switch off the cooker and ladle the sauce over the lamb shanks.
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