Lamb Shanks in the Pressure Cooker

Foodie Eats - Lamb Shanks Gordon Ramsey Style

I have another recipe for lamb shanks (Honey & Fig Balsamic Roast Lamb Shanks) but wanted to try the instant pot given that it was late in the afternoon. I searched for lamb shanks everywhere and finally found them at the Fort Myers Whole Foods. I found this recipe on Foodie Eats after searching through the few IP books I brought with me to Florida. No lamb shanks somehow in either the Mediterranean IP or Indian IP books I had here.

Glad to find this one!

In a large bowl, combine seasonings below and 1/4 cup oil. Marinate 30 minutes or overnight. 

1 green chili pepper, sliced

3 cloves garlic, minced

1 T smoked paprika

1T oregano

2 Tsp. sea salt

1/4 tsp. ground cumin

2 T brown sugar

1 cinnamon stick, broken in half with no fine slivers

Use the saute setting and heat the IP. add 1/4 cup oil and thoroughly brown on all sides. Once browned, set aside.

Add 1 medium onion roughly chopped, 3 medium carrots roughly chopped, 2 bay leaves. Saute until onions are translucent - approximately 5 minutes. 

Add 1 cup of red wine to deglaze the instant pot getting all the stuck bits off the bottom. Return lamb shanks to the pot and simmer, reducing the liquid by half - maybe 10 minutes.

Add 4 cups of beef stock. Lock the lid and cook for 30 minutes High Pressure. Allow the pressure to naturally release. This whole process (getting up to pressure, cooking at high pressure, and natural release will be at least 45 minutes.) Remove the shanks. Strain the liquid and return to the pot, discarding the cooked vegetables and bay leaves.

Combine 3 T corn starch and 1/4 cup hot water. Add to the pot of liquid and cook on the saute setting until thickened. Return the lamb the pot, covering with sauce.

Serve the lamb with smashed potatoes, white beans tossed with fresh herbs and heated, or polenta and plenty of sauce.

Veal Chops with Smashed Potatoes

 I looked for recipes for veal chops for the instant pot or crock pot - because I was feeling lazy. After reading a ton of recipes, I decided to just do what they suggested and cook them on the stove.

This recipe is adapted from Yummly's Delmonico's Chef's Veal Chops Hongroise.

4 veal chops - I used two very large, thick (1 inch) chops I bought on a whim at Fresh Market

Fry the veal chops after seasoning with some salt, pepper and about 1 tsp. paprika on both sides. Add one chopped onion to the pan. Cook them to your desired color. Remove from the pan and place on plates with smashed small Yukon Gold potatoes. Or mashed potatoes. Or orzo. Whatever.

To the pan with onions and butter, add 1 cup of cream, 2 chopped tomatoes, thin slices of red/orange/yellow peppers and some fresh thyme leaves and heat. 

Cover the potatoes and veal chops with this creamy mixture and sprinkle some fresh lemon juice on top! Garnish with fresh sprigs of thyme. 

Delicious. 

Eggplant Parmesan

I used to saute slices of eggplant (after salting and letting stand to get the moisture out.) This was after dipping in an egg mixture and breadcrumbs. It was always delicious and I often added browned sausage meat the sauce. I learned this technique watching my then mother-in-law.

After visiting our yummy produce market here in our Florida community of Verandah, I took home a beautiful fresh eggplant. I decided to look up a recipe online and happened upon Martha's. I was skeptical, but it is delicious and I've adapted it somewhat. My next trip to Produce Buddies,  I bought two medium eggplants and used the same amount of ricotta, sauce, cheese, etc. You want a full, rich eggplant dish! (You can use two large.)

First, cut the stem end off the eggplants and slice lengthwise into 1/2" slices. Brush with olive oil and lightly salt and pepper each side and place on a grill sheet or cookie sheet and bake at 450 degrees for 15 minutes, turn over and bake on the other side another 10-15. Watch them - you don't want them drying out. I don't peel the eggplant. 

Place slices of the eggplant in the bottom of a baking dish and then cover with a large jar of your own or store-bought favorite marinara (mushrooms might be yummy!) Then cover with the ricotta mixture below. Repeat and place sliced provolone or mozzarella in the middle. Repeat the first and second layers for four layers of eggplant. Cover with a bit of sauce and a few spoonfuls of ricotta mixture. Cover with an Italian blend of cheeses or just parmesan. Bake at 375 degrees for about 20-30 minutes until bubbling.

Ricotta Mixture:

1-1/2 to 2 cups ricotta

3-4 T  fresh oregano or 2 T dried

1/2 tsp pepper and 1-1/2 tsp salt (to taste)

3-4 eggs, beaten

For Martha's recipe, click here and search for Eggplant Ricotta Bake