Saturday, June 23, 2012

Lamb Shanks Salsa Verde!

I haven't received any new photos of the house in a couple of weeks and I miss posting something. I have scheduled our two trip to Merida, the first being August 20-28 and the second December 1-Jan 4th.  We plan on staying in the house. Let's hope it's better than camping!
So I thought I would give you another recipe. CQ loves lamb. I don't, actually I won't even eat it. But I will cook it and this is a favorite for those who love lamb. It's both spicy and savory and for the lamb lovers... well, they rave about it!

Lamb Shanks Salsa Verde

1 small can/jar salsa verde
2-4 lamb shanks
2 cups chicken broth
3-4 tablespoon chopped garlic
1 large onion, cut into quarters
Olive Oil
Balsamic Vinegar or a juicy lime
Black Pepper
Rosemary (I use fresh from my garden or in the winter what I have dried)
Adobo Seasoning
Cilantro or 2 cubes Sofrito

Night before: put lamb shanks in bag or container and cover in spices, 2 tsp olive oil, some balsamic vinegar or the squeeze the juice from the lime.  (about 3-5 tblsp) I sometimes use mojo, a Puerto Rican marinade.

When you are ready to start cooking, chop onion and add contents of bag (lamb shanks and all spices including the cilantro/sofrito) to pressure cooker. Braise until the onions and spices start to caramelize. Add chicken broth and small can of Salsa Verde. Put lid on pressure cooker and wait for steam to build up. Cook about 25 minutes. Release steam and check meat. Turn shanks over. It should be getting very tender. Add more broth if needed, as well as several whole peeled potatoes  and baby carrots. Replace top on pressure cooker and cook again for about  5-7 min or until tender.  When served, you will need to spoon some of the juice over the shank and veggies.


1 comment:

  1. That looks super good! I love cooking dishes from various countries and Puerto Rican food was one of my firsts many years ago when I was married to a Puerto Rican. I'm off to read your sofrito recipe next!