Lamb Shanks With Olives And Prunes

4 lamb shanks (about 3 pounds)

1¼ teaspoons kosher salt, divided

½ teaspoon freshly ground black pepper

2 teaspoons olive oil

1 large onion, chopped

4 garlic cloves, finely chopped

1 large carrot (about 6 ounces), sliced

½ cup dry white wine

¼ cup tomato paste

2 cups low-sodium chicken or beef broth

1 cup green olives

1 cup prunes, pitted and chopped

1 teaspoon grated lemon zest

Chopped parsley

Nutritional information per serving (based on 6 servings):

Calories 501 (42% from fat) | carb. 25g | pro. 45g | fat 23g | sat. fat 9g | chol. 160mg | sod. 785mg | calc. 49mg | fiber 3g

1. Season the lamb shanks on both sides with 1 teaspoon of the salt and the pepper.

2. Put the pressure cooker over medium heat and add the olive oil. Once the oil is hot, brown the lamb, in 2 batches, about 8 minutes per side. Remove and reserve.

3. Reduce heat slightly and stir in the onion and garlic. Cook until onion and garlic are soft and fragrant, about 5 to 6 minutes. Stir in the carrots and cook for an additional 3 to 4 minutes. Add the white wine and scrape up the bottom, removing any brown bits that may have been left behind. Bring to a boil and allow to reduce by half, about 3 minutes. Stir in the tomato paste and cook over the heat for a minute or 2 before stirring in the broth. Add the shanks back to the pot with the olives, prunes and remaining salt.

4. Secure the lid and select High pressure. Turn heat to high until pressure cooker reaches full pressure. Adjust temperature to maintain pressure and set a timer for 45 minutes.*

5. When time expires, remove from heat and allow pressure to release naturally. When the red safety valve drops, remove lid and degrease by carefully blotting top with layered paper towels.

6. Stir in lemon zest and parsley. Adjust seasoning to taste. Serve.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.