Spiced Lamb Shanks with Yogurt Sauce Pressure Cooker Recipe

Spiced Lamb Shanks With Yogurt Sauce Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 8-quart – Time: 30 minutes at HIGH pressure

• ¼ cup plus 1 tablespoon all-purpose flour
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground coriander
• 4 (1¼-pound) lamb shanks, trimmed of as much fat and connective tissue as possible
• 2 tablespoons olive or vegetable oil
• 1 large white onion, cut in half, then into ½-inch-thick half moons
• 2 large cloves garlic, chopped
• 1 cup dry white wine
• 1 cup water
• 1 bay leaf
• ¾ cup plain Greek yogurt (nonfat or lowfat works fine)
• ¼ cup chopped fresh mint, for serving

Method

1. In a plastic bag, shake together ¼ cup of the flour, the salt, pepper, cumin, and coriander
2. One at a time, add the lamb shanks to the seasoned flour and shake until they are coated evenly
3. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
4. Add one or two shanks to the pot at a time and brown them lightly on all sides, 2 to 3 minutes per side
5. Transfer the browned shanks to a plate
6. Add the onion to the pot and cook, stirring, for about 1 minute
7. Add the garlic and any leftover seasoned flour and cook, stirring, for 2 minutes
8. Add the wine and water and bring to a boil, scraping up any browned bits on the bottom of the pot
9. Return the shanks to the pot, stacking them as evenly as possible
10. Tuck in the bay leaf
11. Close and lock the lid
12. Set the burner heat to high
13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
14. Set a timer to cook for 30 minutes
15. A few minutes before the timer sounds, preheat the broiler and arrange the rack over a broiler pan
16. In a small bowl, stir the remaining 1 tablespoon flour into the yogurt
17. Remove the pot from the heat
18. Open the cooker with the Quick Release method
19. Be careful of the steam as you remove the lid
20. Using tongs, place the lamb shanks on the broiler pan
21. Skim any fat from the top of the sauce
22. Stir the yogurt mixture into the pot liquid and let it come to a boil
23. Continue to boil, stirring occasionally, until the sauce reduces to the consistency of a creamy salad dressing, or even thicker, if you prefer
24. Stir in the mint
25. Broil the lamb shanks for 2 minutes, turning as necessary to brown them nicely on all sides
26. Serve each diner one lamb shank and a generous ladle of yogurt sauce

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