Instructions: Trim excess fat from the lamb shanks and season them with salt and pepper.

Heat the oil in the pressure cooker. Add the shanks and brown on all sides.

When they are almost completely browned, add the garlic cloves and cook until they are lightly browned but not burned. Add the stock or broth, port, tomato paste, and rosemary, stirring so the tomato paste dissolves.

Close the pressure cooker and bring up to full pressure (15 pounds). Reduce heat to stabilize pressure and cook for 30 minutes.

Release pressure and remove the lamb shanks. Return the pressure cooker to the stove. Boil, uncovered, for 5 minutes to reduce and thicken the sauce.

Whisk in the butter, then add the vinegar. Serve the sauce over the lamb shanks. Great with mashed potatoes.

*If you dont have port, you can use marsala or sweet sherry, or, what I often do, the cooking marsala that is sold in grocery stores. The only thing about the latter is that it is heavy with salt.

(Contemporary Books, 1990)-and there are many other good recipes here as well.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.