No Time, Toulouse!
Jun. 16th, 2019 07:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Lamb Shanks with Tomato Sauce.
1 tsp coriander
2 tsp oregano
1 tsp pepper
1 tsp salt
4 lamb shanks, about 3 lbs total
1 Tbsp oil
6 oil-packed anchovy filets
3 cloves garlic, minced (Ha! I used... more.)
1 onion, sliced
1 tsp rosemary
3/4 cup red wine
1 Tbsp Dijon mustard
2 carrots, peeled, quartered, and cut into 1" lengths
2 stalks celery, cut 1/2"
8 oz plum tomatoes, diced
2 Tbsp parsley
Stir together the dry spices and coat the lamb shanks. Set the Instant Pot to saute and heat the oil until shimmering. Brown the shanks on all sides and remove.
Add the anchovies, garlic, and onion. Saute for 3 minutes and add the rosemary, mustard, and wine, stirring up any fond from the bottom of the pot. Add in the veg and stir to combine. Bring to a simmer, then return the shanks to the pot and arrange in an even layer.
Seal the lid and set to stew for 50 minutes at high pressure. When it ends, vent to quick-release. Open the pot and pull out the shanks.
Strain fat from the liquid and sprinkle the liquid and veg over the shanks, ideally with a starch to soak in the liquid.
What worked: It was similar to a much-less time-intensive version of Lamb Shanks Toulouse. (Hence the header.) The shanks were nicely spoon-tender.
What didn't: Like many things in the Instant Pot, it doesn't evaporate and the sauce is too thin for my taste.
Will I make it again? I will, but I'll probably adapt the technique to Lamb Shanks Toulouse instead.
1 tsp coriander
2 tsp oregano
1 tsp pepper
1 tsp salt
4 lamb shanks, about 3 lbs total
1 Tbsp oil
6 oil-packed anchovy filets
3 cloves garlic, minced (Ha! I used... more.)
1 onion, sliced
1 tsp rosemary
3/4 cup red wine
1 Tbsp Dijon mustard
2 carrots, peeled, quartered, and cut into 1" lengths
2 stalks celery, cut 1/2"
8 oz plum tomatoes, diced
2 Tbsp parsley
Stir together the dry spices and coat the lamb shanks. Set the Instant Pot to saute and heat the oil until shimmering. Brown the shanks on all sides and remove.
Add the anchovies, garlic, and onion. Saute for 3 minutes and add the rosemary, mustard, and wine, stirring up any fond from the bottom of the pot. Add in the veg and stir to combine. Bring to a simmer, then return the shanks to the pot and arrange in an even layer.
Seal the lid and set to stew for 50 minutes at high pressure. When it ends, vent to quick-release. Open the pot and pull out the shanks.
Strain fat from the liquid and sprinkle the liquid and veg over the shanks, ideally with a starch to soak in the liquid.
What worked: It was similar to a much-less time-intensive version of Lamb Shanks Toulouse. (Hence the header.) The shanks were nicely spoon-tender.
What didn't: Like many things in the Instant Pot, it doesn't evaporate and the sauce is too thin for my taste.
Will I make it again? I will, but I'll probably adapt the technique to Lamb Shanks Toulouse instead.
