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.
|Â½ Cup,fresh Orange Juice|
|Â½ Cup,dried Apricots. Cut Into Quarters|
|3,carrots. Cut Into Â½-inch Pieces|
|1 Cup,sliced Onion|
|2 Cans,whole Peeled Tomatoes|
|2 Tbsp.,olive Oil|
|2 Tbsp.,all-purpose Flour|
|2,garlic Cloves. Peeled And Crushed|
|1 Tbsp.,minced Fresh Gingerroot|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.