Apricot-braised Lamb Shanks

Slow cooked Lamb shanks with a rich tomato, honey and apricot sauce


1. Braise the lamb: Season the lamb shanks with salt and pepper and dredge in flour.
2. In a pressure cooker over high heat, add olive oil and the meat in batches of 2 or 3 shanks at a time.
3. Brown the meat on all sides.
4. Add the remaining ingredients along with all of the browned shanks, seal the pressure-cooker lid, and bring the cooker to high pressure. Cook at high pressure for 20 minutes. Release steam about 10 minutes.


½ Cup,fresh Orange Juice
¼ Cup,honey
½ Cup,raisins
½ Cup,dried Apricots. Cut Into Quarters
3,carrots. Cut Into ½-inch Pieces
1 Cup,sliced Onion
2 Cans,whole Peeled Tomatoes
2 Tbsp.,olive Oil
2 Tbsp.,all-purpose Flour
4,lamb Shanks
2,garlic Cloves. Peeled And Crushed
1 Tbsp.,minced Fresh Gingerroot

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I just have to tell you that this is the 2nd time I have made this dish and it was a real success - i didn't use a pressure cooker - I slow cooked the lamb in a casserole pot for 2 hours and it was delicious - thanks
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