Tender Lamb Shanks

Grab the shanks…

…and season them with salt and pepper to taste.

Melt a tablespoon of ghee over high heat in a 6-quart pressure cooker. Sear the lamb shanks until browned on all sides (8-10 minutes).

While the lamb is browning, chop up your veggies.

Remove the lamb from the pot…

…and plop them on a platter.

Lower the heat to medium and add the remaining tablespoon of ghee to the pressure cooker. Add the carrots, celery, and onion to the pot, and season with salt and pepper.

Once the vegetables have turned translucent, add tomato paste and garlic cloves and stir for one minute.

Add the shanks back into the pot…

…along with the tomatoes.

Pour in the bone broth, fish sauce…

…and balsamic vinegar.

Before locking on the lid, grind on some fresh pepper.

With the lid tightly sealed, bring the contents of the pot up to high pressure over high heat.

Once high pressure is reached, turn down the heat to the minimum level needed to maintain high pressure for 45 minutes. (Usually, the “low” or “simmer” settings should work – or if you’re using an electric stove, you can move the pot to a different burner set on low.) When the braised shanks are finished cooking, let the pressure drop naturally.

Plate the shanks…

…and adjust the sauce for seasoning.

Ladle the sauce on the shanks.

If you’ve got some fresh Italian parsley, mince it up…

…and sprinkle it over the top of the braised meat.