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
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.