Recipe: Purry-Purry Lamb Shanks

While the name of this recipe kind of sounds like some sick take on a nursery rhyme (or some Island of Dr. Moreau knock-off — part cat, part lamb), the end result is pretty delicious. After all, our Purry-Purry Sauce makes for a delicious complement to rich meats like lamb, and few are gamier and more deserving of the Purry treatment than lamb shanks.

Here’s what we did:

Ingredients:

2 huge lamb shanks (about 1 lb. each)
10 oz. Fat Cat Purry-Purry Sauce (2 bottles)
2 onions, chunked
1 large green bell pepper, cored and chunked
1 large red pepper, cored and chunked
2 tablespoons fresh rosemary leaves (or 1 tablespoon dried)
4 cups water
salt and pepper to taste
1/4 cup olive oil
2 tablespoons chopped garlic
2 tablespoons red wine vinegar

Instructions:

Mix the garlic, olive oil and vinegar together and coat the lamb shanks with the mixture.

Heat oven to 500F (blistering hot, but not on broil — you want the heat to hit this from all sides). When at temperature, put your lamb shanks on a cookie sheet and put them in the oven for 15 minutes, or until the sides have browned.

While in the oven, fill a pressure cooker with the Purry-Purry Sauce and water, creating a very red, vibrant broth. Put the remaining ingredients in the pot and sit. When the shanks have browned sufficiently, put them in the cooker as well.

Stir things around a bit just so it’s all combined. Add some salt and pepper (save some aside in case you want to season the meat more later, after cooking has finished.)

Place the pressure cooker on the range and bring mixture to a boil. Once boiled, cover with the cooker top and wait for the thing to start pumping steam. When it has, turn heat to medium and cook for 35 minutes.

Cut heat at that point, release pressure and serve. The veggies will have turned to mush, but the lamb shanks will have been infused with their flavor, as well as with our delicious Purry-Purry Sauce. Serve atop mashed potatoes — or even better, some couscous — and with more Purry-Purry Sauce on top, to re-enforce the flavors. Enjoy!

Note: We opted to do this recipe in a pressure cooker, because — well — we were kind of short on time when we decided to make it. If you’re opting for a more traditional (and safer) cooking method, first brown the lamb as indicated above, then put everything into a roasting pan, cover with foil and bake in a 325F oven for 2 1/2 hours, or until the meat is fall-off-the-bone tender.