I LOVE my pressure cookers! Yep, I have 4 - 2 of them are 8 quart digital electric, 1 is 6 quart stovetop, and one 16 quart pressure canner. Here are a couple faves:
Lamb Shanks in the Pressure Cooker, Indian style
SERVES 4
4 good meaty lamb shanks
salt, to taste
pepper, to taste
1 tablespoon mojo de ajo, oil part, OR 1 tablespoon olive oil or bacon fat
1 cup chicken stock (or other broth)
1 cup merlot
1 16 oz. Container mirepoix from Trader Joe's (diced celery, carrots, and onions)
4 oz. Sliced crimini or other mushrooms
1 can tomato paste
1 tablespoon mojo de ajo, garlic part OR 3 large garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 teaspoon (to taste) garam masala
1/2 teaspoon cinnamon
Pinch red pepper flakes (to taste)
1. Trim excess fat from the lamb shanks and season with salt and pepper. (I admit I like fat on my meat, and the lamb isn't that fatty, so I didn't trim my shanks).
2. Heat the oil in the PC. Add the shanks, two at a time, and brown on all sides. (You can do this in a separate pan if you like).
3. Remove shanks from pan as they are browned and set aside.
4. Add the mirepoix to the fat in the pan and stir til starting to caramelize.
5. Add the mushrooms and stir til starting to brown.
6. Add the stock, wine, 1 tablespoon of the tomato paste, mojo de ajo garlic, and rosemary, stirring so the tomato paste dissolves.
7. Add the shanks back into the pot.
8. Close the PC and bring up to full pressure (15 pounds).
9. Reduce heat to stabilize pressure and cook for 30 minutes.
10. Remove PC from heat and let pressure release naturally.
11. Remove the lamb shanks to a baking dish.
12. Use an immersion blender and blend ingredients in pan til smooth.
13. Stir in the remaining tomato sauce, garam masala, pepper flakes and cinnamon.
14. Taste and adjust seasonings as needed - then pour over lamb shanks.
15. Refrigerate until chilled. Skim off any fat that has chilled at the top.
16. Reheat in 350* oven til hot through.
IF YOU DON'T HAVE A PRESSURE COOKER - you can do this in a large 6 to 8 quart dutch oven, either over a low flame or in a 300* oven - do all the browning etc., add the shanks, cook til tender, blend the sauce til smooth, etc.
Texas Chili
Serves 4
8 dried chiles, 2 each: California, guajillo, chile negro and pasilla chiles, or combo of what you can find locally
1 1/2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper
Sea salt
5 tablespoons lard or rendered bacon fat
2 1/2 pounds boneless beef chuck, trimmed of excess fat and cut into 3/4-inch cubes
1/3 cup finely chopped onion
5 large cloves garlic, minced
1 12-oz. beer - dark is good!
2 1/4 cups water, plus more as needed
2 tablespoons masa harina (corn tortilla flour)
1 tablespoon brown sugar
1 tablespoon apple cider vinegar
Wipe the chiles off with a barely damp paper towel, to knock off any dust/debris. Cut off the tops and shake out the seeds. Put them on a baking sheet and roast at 300* about 5 to 8 minutes - watch them closely or they'll burn. You want them to soften up slightly.
Nuke about 2 cups of the 2 1/4 til hot but not boiling. Put chiles in a blender container just cover with the hot water. Let stand 20 to 30 minutes. Add the cumin, pepper, and about a tablespoon of salt; puree mixture, adding more water if needed, and scrape down the sides of the jar, until you get a smooth paste about like tomato sauce consistency. Set aside.
Heat the pressure cooker on medium-high heat and melt 2 tablespoons of the lard. When it begins to barely smoke, swirl skillet to coat and add half of the beef. Lightly brown on at least two sides, about 3 minutes per side; turn down the heat if the meat is browning too fast. Transfer to a bowl and repeat with 2 more tablespoons of lard and the remaining beef. Set aside.
Let the PC cool slightly, then over medium-low heat, melt the remaining 1 tablespoon of lard, add the onion and garlic and cook gently for 3 to 4 minutes, stirring occasionally. Add the beer, and gradually whisk in the masa harina. Stir in the reserved chile paste, scraping the bottom of the skillet with a spatula to loosen any browned bits. Add the cooked beef plus any juices that have accumulated in the bowl and bring to a simmer over high heat. Put on the lid and bring to high pressure, then cook 35 minutes. Let pressure reduce naturally.
Stir in the brown sugar and cider vinegar, add more salt if needed; simmer another 10 minutes or so, lid off. Now turn off the heat and let the chili stand about 30 minutes. It should absorb about half of the remaining sauce in the skillet. You want a nice thick sauce, but not dry. Stir in some broth or water if the mixture seems too dry. If the mixture seems too wet, allow it to simmer a bit more. Adjust with a bit of additional salt, brown sugar, or vinegar, to your taste.
This can also be done stovetop in a big skillet, or in a crockpot for about 6 to 8 hours on low.
