• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0

Pressure Cooker Lamb Shanks with Blueberry Zinfandel Sauce

1 post in this topic

A) 4 lbs lamb shanks (2 1arge) (trimmed)
B) 2 cups zinfandel
C) 5.4 oz onion coarsely cut
D) 3 g grapefruit peel zest
E) 4 tbs dried blueberries
F) high temperature oil


1) cut D from fruit with potato peeler & poach twice for two minutes
2) brown A in F (discard F)
3) cook A...E 45 minutes in pressure cooker at two rings & use natural release
4) remove & cover A.
5) skim fat from B...E, blend & reduce by half.

Share this post

Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.