It is hard for me to believe that this recipe was tested. I've been cooking with a pressure cooker for 20 years and this was the first time I've run into a recipe that wasn't right. In the end it came out tasting good but it was a major hassle. One teaspoon of oil doesn't coat the bottom of a pressure cooker and the lamb burned slightly .The biggest hassle was that I had to scrub hard to clean the pan before adding the veggies and I still couldn't get the pan entirely clean. I added 2 carrots & 2 celery stalks, diced, for aromatics because that's how shanks are cooked. When the dish was finished cooking I had over 3 cups of liquid left--too thin to be a sauce and too good to toss so I strained it and cooked another cup of beans which will make a wonderful soup. Still have watery liquid left so I thickened it and it was very good. So I would say "has potential" but clearly needs to be re-written.
Tuscan Lamb Shanks
KathJB Posted: 02/02/12