I've been experimenting with our InstaPot lately and hit an out-of-the-park home run for dinner last night! This is called ossobuco - braised lamb shanks with new potatoes. I've had it before at restaurants and have always wanted to try making it myself.

For those who are unfamiliar with the InstaPot, it's a fancy-schmancy pressure cooker that also sautés, slow cooks, braises, and much more. I've also got an easy recipe for smoked baby back ribs in the InstaPot that is to die for.

If anyone wants either recipe (both are not hard but the ossobuco has more steps) I will be happy to post them -

Attached Images

Ossobuco.jpg (192.5 KB, 84 views)

Post the lamb shanks, please, Jon. I have an instapot but so far my results have been kinda indifferent. And I do love lamb shanks!

Lamb shanks and beef short Ribs............

Long and slow in my Dutch Oven.

Got to love meats done this way.

I have shied away from pressure cookers since my grandmother blew her’s up canning chili in ‘69 and grandpa and I spent the summer patching the roof and repainting the kitchen.

Although I will admit that looks great and I suspect technology has progressed.

__________________
No school like the old school.

You might as well post the rib recipe too!!!! I've had the same ambivalent instapot experiences also. Thank you.
Dave

**EDIT** - Pictures Added!

Here is the baby back rib recipe. I'm posting it first because it's the quickest and easiest. I am using a 6-quart InstaPot. Enjoy!

InstaPot Baby Back Ribs

Ingredients:
1 full rack baby back ribs or St. Louis style ribs (short ribs or spare ribs may not fit due to how they are cut)
Seasonings or meat rub to your preference (my basic go-to seasoning is Montreal Steak Seasoning)
1 cup plain water (can substitute or add beer if preferred)
½ tsp liquid smoke

To cook:
Rinse off the ribs and pat dry with a paper towel.
Coat liberally with seasonings.
Place steamer rack into InstaPot.
Add water and liquid smoke to pot.
Curl ribs into a ring and stand up inside the pot on the steamer rack.
Seal the lid and set the InstaPot to Pressure Cook on High Pressure for 24 minutes.
Allow for a 12-minute natural cooling before releasing the pressure and opening the lid.
Place ribs onto a oven pan lined with aluminum foil. Caution – Ribs may fall apart!
Broil ribs in regular oven on High for 7 to 8 minutes to brown and create a crisp crust on the top.
Remove from oven and serve!

Attached Images

	Ribs - Before.jpg (94.8 KB, 24 views)
	Ribs - After.jpg (114.5 KB, 26 views)

Here's the recipe for the lamb shanks. It's a little more involved but it turned out great!

InstaPot Ossobuco (Braised Lamb Shanks)

Ingredients:
2 lamb shanks
¼ cup olive oil
1 tsp “Italian Seasonings”
Salt and Pepper
Up to 12 small red potatoes
¾ cup cold water mixed with 2 large tablespoons of corn starch – mixed thoroughly

(A word on seasonings – the generic “Italian Seasonings” mix is just an easy way to get all of the seasonings you might like without any extra steps. However, you certainly can add anything else you want, including garlic, onion, and even a sprig of rosemary on top of the shanks before cooking.)

Step 1 – Braise
Set the InstaPot to “Sautee – High”, heat olive oil and seasonings in pot.
Thoroughly brown all sides of both lamb shanks. Remove and set aside when done.
Turn off InstaPot.

Step 2 – Cook
To the oil and seasonings in the pot, add 1 cup plain water. If desired you can use ½ cup water and ½ cup red wine. Scrape the bottom of the pot to incorporate the oil and seasonings into the fluid.
Insert the steamer rack. Place both lamb shanks on the rack with the potatoes.
Set the InstaPot to pressure cook on high pressure for 24 minutes. Seal the lid and press Start.
After the program has ended, allow for 10 minutes before releasing the pressure and opening the lid.
Remove the lamb shanks, potatoes and steamer rack. Leave the liquid in the pot.

Step 3 – Sauce
Set the InstaPot to “Sautee – High” and heat the liquid remaining in the pot to boiling.
Slowly add the water + corn starch mix, whisk continually as it thickens.
When thickened to the consistency of gravy, turn off the InstaPot and transfer the sauce to a bowl.

Step 4 – Plating
Plate one lamb shank and half the potatoes on each dish.
Cover liberally with sauce.
Mixed steamed veggies makes for a complimentary side dish.

NOTE - Pictures added to post with rib recipe! This was dinner tonight...

OH;
a pressure cooker..........
why didn't you say so.

I have a Fagor and love the way it cooks meals in 20% of the time.
One of my favorites is chicken soup in 20 minutes from raw cut up breast.

Yes, they have come a long way, from the old style "Rattle and wobble top" designs that could blow up if you messed up.