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|By :Janet Zimmerman|
|Diet||Celiac, Dairy Free, Gluten Free, Low Carb, Paleo|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Beans, Lamb Shanks, White Wine|
|Prep Time||25 minutes|
|Cook Time||45 minutes|
Janet A. Zimmerman is an award-winning food writer and cooking instructor based in Atlanta, Georgia. With more than 15 years of experience teaching culinary classes and writing about food, Janet has written for Martha Stewart Living, NPR’s Kitchen Window and The Daily Gullet. Her culinary class subjects range from cocktail parties to candy, but she and her partner specialize in cooking for one or two, with Date Night classes being among their most popular. We hope you enjoy her fabulous recipes she has agreed to share with us!
Lamb turned out great…very tender and flavourful.
I used lentils instead of beans which worked really well.
My only stumbling block was trying to brown the shanks. The 2TBSPs oil ran around the edges of the concave bottom of the inner pot.
Definitely a recipe to make again.
Can someone please come up with these recioes for the 3 quart mini pot? Hard to find recioes and I do not want exotic or complicated dishes please….just good comfort food type recipes would be wonderfful, thanks!
My husband made this recipe just as it was written. It was delicious and the leftovers(make sure you have some) were even better the next day. It’s a keeper.
You should be able to halve most recipes for your three quart pot.
Fantastic recipe. Fun to make and delicious. Thank you for sharing.
We actually doubLed the nonmeat portion and made more or a soup. It was a bit dfferent but really good! Served with french bread for dipping and a nice green salad it was perfect.
Love this recipe!! Was so impressed with the flavors. For sure made the favorites list.