- Four 18- to 20-ounce lamb shanks (5 pounds total)
- 3 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 medium onion, cut into 1/2-inch dice
- 2 large celery stalks, cut into 1/2-inch dice
- 2 large carrots, cut into 1/2-inch thick slices
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1 quart low-sodium chicken stock
- 6 thyme sprigs
- 2 bay leaves
- One 15-ounce can artichoke hearts, drained and quartered
- One 15-ounce can cannelloni beans, drained
- Juice and grated zest of 1 lemon
1 Season the lamb shanks with 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Heat the olive oil in a pressure cooker over medium-high heat until hot. Add the lamb shanks and brown on all sides, 7 to 8 minutes total. Transfer to a plate and set aside.
2 Add the onion, celery, carrots, and remaining 1 teaspoon salt. Sauté until the onion is translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Dust with the flour and mix well to coat the vegetables. Deglaze the pan by adding the chicken stock and scraping up the browned bits from the bottom of the pan.
3 Return the lamb shanks to the pot and add the thyme and bay leaves. Make sure the liquid just covers the lamb shanks; add water if necessary. Stir well.
4 Cover with the pressure cooker lid and securely lock it in place according to the manufacturer's directions. Increase the heat to high and bring the cooker to high pressure; you can tell it's there by the steam escaping from the valve or a high-pitched whistling noise. Reduce the heat to medium and cook for 30 minutes, adjusting the heat as necessary to maintain a steady, consistent pressure.
5 Remove the pressure cooker from the eat and let the pressure come down for 10 minutes. If the cooker has a dedicated steam or pressure release valve, carefully discharge any remaining gentle pressure by releasing it. IF the cooker has just the top pressure regulator, wait for the cover lock to release, then carefully remove the regulator cap. Let the pot stand 3 to 4 minutes. Unlock and remove the lid. Skim off and discard any fat on the surface and remove and discard the thyme sprigs and bay leaves.
6 Set the pressure cooker over medium-high heat and gently mix in the artichoke hearts and beans. Simmer until the artichokes and beans are tender, 8 to 9 minutes.
7 Stir in the lemon juice and zest. Serve.
Paired with the 2013 Trophy
From Guy Fieri's 2016 cookbook "Fieri Family Food" available here