Pressure Cooker Lamb Shanks
- 3 pounds lamb shanks
- Kosher salt
- Freshly ground black pepper
- 2 tablespoon ghee, divided
- 2 medium carrots, roughly chopped
- 2 celery staks, roughly chopped
- 1 large onion, roughly chopped
- 1 tablespoon tomato paste
- 3 cloves garlic, smashed and peeled
- 1 pound ripe roma tomatoes or 14 ounce can of diced tomatoes
- 1 cup bone broth
- 1 teaspoon Red Boat Fish Sauce
- 1 tablespoon aged balsamic vinegar
- ¼ cup minced Italian parsley (optional)
- This recipe is paleo
- Produce
- Carrots, medium (2)
- Celery staks (2)
- Garlic (3 cloves)
- Italian parsley (1/4 cup)
- Onion, large (1)
- Roma tomatoes or, ripe (1 pound)
- Meat
- Lamb shanks (3 pounds)
- Canned Goods
- Bone broth (1 cup)
- Tomato paste (1 tablespoon)
- Condiments
- Balsamic vinegar, aged (1 tablespoon)
- Red boat fish sauce (1 teaspoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Dairy
- Ghee (2 tablespoon)
Preparation
Read recipe preparation on nomnompaleo.com
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Published December 1, 2012 (2 months ago).
56 people saved this recipe.
