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Pressure Cooker Lamb Shanks with Blueberry Zinfandel Sauce

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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.
 

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