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    Chef #774084

    Member since Feb 2008

    Chef #774084

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    1 ReviewsChef #774084

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    Reviewed Lamb Shanks With Garlic and Port Wine - Pressure Cooker

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    Sunday, Feb 24, 2008 on Food.com
     |  26 Reviews  |  By Mrs Goodall
    LinMarie says:

    "It smelled WONDEREfUL. I had stew meat I was also going to cook, so I decided to start the lamb shanks then add the extra meat halfway through. The shanks were frozen to begin with. They cooked 19 minutes under pressure at medium heat. I noticed a burning smell and opened it up. There was a think black crust on the pot. I was able to salvage some..."

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