Comments on: Under Pressure – Lamb Shanks in Pressure Cooker http://www.weareneverfull.com/under-pressure/ Musings on Starters, Mains, Desserts and Second-Helpings... Tue, 07 Feb 2012 16:34:32 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: B. Davidson http://www.weareneverfull.com/under-pressure/comment-page-1/#comment-57410 B. Davidson Thu, 16 Jun 2011 18:13:23 +0000 http://www.weareneverfull.com/?p=39#comment-57410 Thank you, thank you - just what I needed. Yea, pressure cookers! Thank you, thank you – just what I needed.
Yea, pressure cookers!

]]> By: Steve aka Nightwol http://www.weareneverfull.com/under-pressure/comment-page-1/#comment-41100 Steve aka Nightwol Sat, 01 Jan 2011 22:46:23 +0000 http://www.weareneverfull.com/?p=39#comment-41100 Cooked your recipe tonight and it worked a treat! Result: two falling-off-the-bone tender Lamb Shanks. Our pressure cooker comes with no negative connotations and I was specifically looking for a pressure-cooked recipe for tonight's lamb shanks. Under the influence of the NYT Cookbook, I added an equal amount of chopped celery along with the onion and carrot and (since I happened to have one to hand) I used a Knorr shitake mushroom stock cube to make the stock. The wine I used was a robust Italian vino di tavola. In short, this recipe makes lamb shanks just the way I like to eat them and my OH agrees! Cooked your recipe tonight and it worked a treat! Result: two falling-off-the-bone tender Lamb Shanks. Our pressure cooker comes with no negative connotations and I was specifically looking for a pressure-cooked recipe for tonight’s lamb shanks. Under the influence of the NYT Cookbook, I added an equal amount of chopped celery along with the onion and carrot and (since I happened to have one to hand) I used a Knorr shitake mushroom stock cube to make the stock. The wine I used was a robust Italian vino di tavola. In short, this recipe makes lamb shanks just the way I like to eat them and my OH agrees!

]]> By: Susan J http://www.weareneverfull.com/under-pressure/comment-page-1/#comment-39970 Susan J Mon, 20 Dec 2010 18:26:35 +0000 http://www.weareneverfull.com/?p=39#comment-39970 I use the pressure cooker constantly, relying mostly on Tom Calamita's ULTIMATE PRESSURE COOKER COOKBOOK (1997) when adapting recipes from other sources. Calamita does not have a recipe for lamb shanks so I will probably combine your recipe with one for lamb with olives and celeriac from 12.10.10 NYT for Christmas, though I'm tempted by your beautiful photo to ditch the NYT! Thanks! I use the pressure cooker constantly, relying mostly on Tom Calamita’s ULTIMATE PRESSURE COOKER COOKBOOK (1997) when adapting recipes from other sources. Calamita does not have a recipe for lamb shanks so I will probably combine your recipe with one for lamb with olives and celeriac from 12.10.10 NYT for Christmas, though I’m tempted by your beautiful photo to ditch the NYT! Thanks!

]]> By: Beef Stew in the Pressure Cooker | Never Enough Thyme http://www.weareneverfull.com/under-pressure/comment-page-1/#comment-35918 Beef Stew in the Pressure Cooker | Never Enough Thyme Fri, 22 Oct 2010 20:49:36 +0000 http://www.weareneverfull.com/?p=39#comment-35918 [...] Wine-Braised Lamb Shanks with Rosemary and Thyme from We Are Never Full [...] [...] Wine-Braised Lamb Shanks with Rosemary and Thyme from We Are Never Full [...]

]]> By: Beef Stew in the Pressure Cooker | Never Enough Thyme http://www.weareneverfull.com/under-pressure/comment-page-1/#comment-35919 Beef Stew in the Pressure Cooker | Never Enough Thyme Fri, 22 Oct 2010 20:49:36 +0000 http://www.weareneverfull.com/?p=39#comment-35919 [...] Wine-Braised Lamb Shanks with Rosemary and Thyme from We Are Never Full [...] [...] Wine-Braised Lamb Shanks with Rosemary and Thyme from We Are Never Full [...]

]]> By: Theresa Quinn http://www.weareneverfull.com/under-pressure/comment-page-1/#comment-34014 Theresa Quinn Mon, 30 Aug 2010 02:07:26 +0000 http://www.weareneverfull.com/?p=39#comment-34014 This tasted absolutely delicious! Even with the amounts skewed as I had them. Wonderful. Guess what? Didn't even get to eat it! Various reasons, blah, blah, blah. BUT, since you said the sauce gets better with age, we look forward to eating it for dinner tomorrow over mashed taters, with a fig and blue cheese salad to start. Sigh. Sweet dreams! This tasted absolutely delicious! Even with the amounts skewed as I had them. Wonderful. Guess what? Didn’t even get to eat it! Various reasons, blah, blah, blah. BUT, since you said the sauce gets better with age, we look forward to eating it for dinner tomorrow over mashed taters, with a fig and blue cheese salad to start. Sigh. Sweet dreams!

]]> By: Jacky http://www.weareneverfull.com/under-pressure/comment-page-1/#comment-26345 Jacky Sun, 31 Jan 2010 18:22:13 +0000 http://www.weareneverfull.com/?p=39#comment-26345 Hmm - I guess I'm a food philistine. I wasn't aware that pressure cookers were looked down upon! If I had to choose between my pressure cooker and my micro-wave oven, the oven would be out the door in an instant. I've used one for over 40 years - never had a problem with any of the three I own. They're ony dangerous if you don't use them properly. My favorite recipes include jambalaya, corned beef, and beef stew. Brown rice is a quick 20 min in the pressure cooker, instead of 40-60 min on the stove. Forgot to take out meat to thaw? Do it in the pressure cooker, just add a little time. There are hundreds of fabulous pressure cooker recipes. Don't fear the pressure cooker - either mechanically or esthetically! Hmm – I guess I’m a food philistine. I wasn’t aware that pressure cookers were looked down upon! If I had to choose between my pressure cooker and my micro-wave oven, the oven would be out the door in an instant. I’ve used one for over 40 years – never had a problem with any of the three I own. They’re ony dangerous if you don’t use them properly.
My favorite recipes include jambalaya, corned beef, and beef stew. Brown rice is a quick 20 min in the pressure cooker, instead of 40-60 min on the stove. Forgot to take out meat to thaw? Do it in the pressure cooker, just add a little time. There are hundreds of fabulous pressure cooker recipes. Don’t fear the pressure cooker – either mechanically or esthetically!

]]> By: Lamb Shank Rogan Josh - A Small Twist on A Classic Dish | We Are Never Full http://www.weareneverfull.com/under-pressure/comment-page-1/#comment-13015 Lamb Shank Rogan Josh - A Small Twist on A Classic Dish | We Are Never Full Wed, 20 May 2009 02:05:48 +0000 http://www.weareneverfull.com/?p=39#comment-13015 [...] waxed poetic about our love for our pressure cooker in We Are Never Full’s past posts.  It is one of the best pieces of [...] [...] waxed poetic about our love for our pressure cooker in We Are Never Full’s past posts.  It is one of the best pieces of [...]

]]> By: FlaNBoyant Eats http://www.weareneverfull.com/under-pressure/comment-page-1/#comment-1864 FlaNBoyant Eats Sun, 08 Jun 2008 16:10:37 +0000 http://www.weareneverfull.com/?p=39#comment-1864 you know how much i love the pressure cooker! it's my fave kitchen tool. so much that i was devasted two weeks ago when i did a very unthinkable thing and burned the sealing ring of my favorite cooker. my mom, being the best in the world, sent me one but it was the wrong model. so i went online and found it at ACE hardware. i finally went over there the other day and bought it. I was so so relieved. Girl, you know I do most of my cooking in that thing. Tho, interestingly enuf, I've not done lamb in there. And, i need to get a modern one. I have 3 vintage ones. you know how much i love the pressure cooker! it’s my fave kitchen tool. so much that i was devasted two weeks ago when i did a very unthinkable thing and burned the sealing ring of my favorite cooker. my mom, being the best in the world, sent me one but it was the wrong model. so i went online and found it at ACE hardware. i finally went over there the other day and bought it. I was so so relieved. Girl, you know I do most of my cooking in that thing. Tho, interestingly enuf, I’ve not done lamb in there.

And, i need to get a modern one. I have 3 vintage ones.

]]> By: Ric http://www.weareneverfull.com/under-pressure/comment-page-1/#comment-64 Ric Fri, 18 Jan 2008 00:41:05 +0000 http://www.weareneverfull.com/?p=39#comment-64 Another wonderful use for a pressure cooker is for Artichokes. I carefully cut the thistle off with a pair of scissors, slice the upper 1/4 portion with a sharp knife and cut off the stem. I then carefully separate the center with my thumbs and take a teaspoon and dig down to the choke (feathery part) and remove that and any purple leaves or white leaves. I put about 1 tsp of olive oil and sprinkle in some garlic powder (granules). Put about 1/2 inch of water in the pc and a wire rack that fits. Set artichokes in pc with stem side down. Pressure on high for about 13 to 15 minutes. Now they are tender and you can eat clear up the leaf, almost to where you are holding it with your fingers. Some people like to dip the leaves in mayo or melted butter. Enjoy - Ric Another wonderful use for a pressure cooker is for Artichokes. I carefully cut the thistle off with a pair of scissors, slice the upper 1/4 portion with a sharp knife and cut off the stem. I then carefully separate the center with my thumbs and take a teaspoon and dig down to the choke (feathery part) and remove that and any purple leaves or white leaves. I put about 1 tsp of olive oil and sprinkle in some garlic powder (granules). Put about 1/2 inch of water in the pc and a wire rack that fits. Set artichokes in pc with stem side down. Pressure on high for about 13 to 15 minutes. Now they are tender and you can eat clear up the leaf, almost to where you are holding it with your fingers. Some people like to dip the leaves in mayo or melted butter. Enjoy – Ric

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