Re: Lamb stew prep


"OmManiPadmeOmelet" <Omelet@xxxxxxxxxxxxx> wrote in message
news:Omelet-720A7C.05272530012006@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
> It just came up to pressure so the house smells delightfully of garlic
> and herbs. ;-) I'll turn it off in about 45 minutes since shanks are
> tough enough to need a long pressure time. I presume that lamb shanks
> are as tough as pork hocks??? (I've never cooked lamb before and mom is
> no longer here to consult <sigh>).
snip
Om

I think the shanks will be done after first pressure cooking. You might
want to stove top cook the vegetables and add the meat back in at the last.
It's been awhile since I've done lamb shanks and I don't think I've ever
pressured them because they aren't that tough. You'll be o.k..
Janet


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