Lamb Shanks

4 lamb shanks, trimmed
4 cloves of garlic, sliced
10 prunes
1 tsp cinnamon
1 tsp cumin
2 tbsp olive oil 
2 cups of Malbec
1 can of tomato paste
2 sprigs of mint
1/2 cup of feta 
1/2 cup of pomegranate quills 
1 cup water 
Salt + pepper 

Roast your shanks on all sides, about a minute per side. Season with salt and pepper.
In a pressure cooker, sauté sliced garlic cumin and cinnamon on olive oil for about a minute. Cancel the sauté function, add wine, water and prunes. 

Add in your shanks; don’t worry if some parts of the shanks are not fully immersed in the liquid. Pressure cook on high for one hour, and  slow release for 20 minutes. 

Remove shanks into a serving plate. Mix a can of tomato paste into the created stock. Season to taste with salt. Pour the sauce over the lamb shanks. 

Sprinkle with pomegranate quills, feta cheese and mint.


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