The ingredients are 4 ½ pounds lamb shanks, 28 ounces tomatoes, 3 tablespoons olive oil, 1 ¼ cups chicken broth, 1 large onion, 1 cup red wine, 4 large carrots, 3 large rosemary sprigs, 4 celery stalks, 3 large thyme sprigs, 6 large garlic cloves, and 1 tablespoon whole black peppercorns.
We adjusted the recipe to make it in a pressure cooker, but it was a bit of a debacle because the cooker was too small. I’ll explain how we made it and the directions according to the recipe.
We heated two tablespoons of the oil in the pressure cooker and seared the lamb shanks on all sides. This took about 10 minutes. We then removed the meat from the cooker. The recipe directs you to do this in a large oven proof pot, like a Dutch oven.
My dad removed the lamb from the pan.
We added the remaining tablespoon to sauté the chopped carrots, onion, and garlic for about ten minutes.
We added the tomatoes, wine, rosemary, thyme, and peppercorns. We cooked this in the pressure cooker for about 30 to 40 minutes. The recipe called for canned tomatoes, but we used fresh tomatoes. We added extra water to compensate for not adding the juices from the canned tomatoes.