Lamb Shanks From Chef Jason Roberts Take the Pressure off Dinner Prep
Credit: Daniel Severns for Sensio Inc./BELLA Housewares
When chef Jason Roberts isn’t jetting between Australia and New York, the New Zealand native is creating dishes for TV audiences, cookbooks or making attendees hungry at this year’s International Home + Housewares Show in Chicago.
The chef is also a big bicycle enthusiast. For the third consecutive year, Roberts is taking part in Chefs Cycle, a team of hunger-fighting chefs who will be cycling the California coast in June to raise money for No Kid Hungry.
At the Housewares Show, which has been making kitchen gadget fans swoon for 110 years, Roberts teamed up with Bella Housewares and featured this recipe for Lamb Shanks in a Hurry, adapted from his cookbook, Good Food — Fast! It’s cooked in an electric pressure cooker, which is the hottest gadget going in time-pressed households. Dishes that used to take hours to cook can be made in a fraction of the time, and clean-up is basically just the one pot.
The lamb shanks, perfect for spring, are braised in a sauce of pinot noir and stock, and are cooked alongside potatoes for a complete meal.
Lamb Shanks in a Hurry
Author: Chef Jason Roberts
Prep time:
Cook time:
Total time:
Serves: 4 servings
I’m a big fan of slow-cooked, braised dishes, but the 3½ to 4 hours of cooking can sometimes be a drag! Especially when your juggling household chores, two kids and several work commitments, so meal prep at home needs to be quick. This is where having a pressure cooker really comes in handy.
Ingredients
- 2 tablespoons olive oil
- 4 medium lamb shanks
- Salt and pepper
- 1 onion, cut into quarters
- 1 stalk of celery, cut into 1-inch pieces
- 1 carrot, peeled and roughly chopped
- 3 cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 tablespoon chopped rosemary
- 2 cups red wine (pinot noir)
- 2 cups beef or chicken stock
- 6 small potatoes, peeled and cut into bite-sized pieces
- 2 large strips of orange peel
- ½ cup pitted black olives
- 2 tablespoons chopped parsley
Instructions
- Heat the oil in the base of your pressure cooker, add in the lamb shanks seasoned with salt and pepper and brown on all sides, remove momentarily and set aside.
- Add the onion, celery, carrot and garlic and cook for several minutes. Add in the tomato paste and rosemary, cook for an additional minute before adding the pinot noir and stock. Return the shanks to the pot along with the potato, orange and olives.
- Cover with lid and set pressure cooker for 30 minutes.
- Once 30 minutes has passed, leave for 5 minutes before releasing pressure valve, being mindful that the steam being released will be hot.
- Adjust seasoning if needed and finish with chopped parsley before serving.
Notes
Recipe adapted from Jason Roberts' book, Good Food Fast.
Have you ever used a pressure cooker? Or do you have another life-changing, world-rocking kitchen gadget you think I should know about? —Gail