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Pressure Cooker Persian Lamb Shanks with Eggplant and Tomatoes (Khoresht Bademjan)


  • Author: Mike Vrobel
  • Total Time: 1 hour 45 minutes
  • Yield: 4 1x

Description

Pressure Cooker Persian Lamb Shanks with Eggplant and Tomatoes (Khoresht Bademjan) recipe - a taste of Persia from my pressure cooker


Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 4 (1 pound) lamb shanks
  • 2 teaspoons kosher salt
  • 1 large eggplant, peeled and cut into 2 inch chunks
  • 1/2 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 1 large leek, cleaned and white part minced (or substitute a large onion)
  • 2 tablespoons tomato paste
  • 1/2 teaspoon kosher salt
  • 1 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon fresh ground black pepper
  • 1 cup chicken stock (preferably homemade) or water
  • 1 (28 ounce) can crushed tomatoes
  • Juice of 1 lime

Instructions

  1. Brown the lamb shanks: Season the lamb shanks with 2 teaspoons salt. Heat 1 tablespoon of vegetable oil over medium-high heat in the pressure cooker pot until shimmering. Add half the shanks and sear for 6 minutes, giving the shanks a quarter turn every two minutes to brown them on all sides. Remove the browned shanks to a bowl. Add the second batch of shanks to the pot, and sear for 6 minutes. Add the second batch of shanks to the bowl.
  2. Brown the eggplant: Salt the eggplant and add it to the pressure cooker pot. Sauté, stirring often, until the eggplant is lightly browned, about 6 minutes. Remove with slotted spoon to same bowl as lamb shanks.
  3. Saute the aromatics: Add 1 tablespoon oil to the pot, and heat until it is shimmering, about 1 minute. Add the leek, tomato paste, salt, turmeric, cinnamon, and black pepper to pot. Saute, stirring often, until the tomato paste browns and the leek softens, about 3 minutes.
  4. Build the stew: Stir 1 cup of chicken stock into the leek and tomato paste mixture, then carefully scrape the bottom of the pot to loosen any stuck tomato paste. Stir in the eggplant, lamb shanks, and any juices in the bowl. Pour the crushed tomatoes over the top of the lamb shanks, but don't stir. (Tomatoes on the bottom of the pot may scorch.)
  5. Pressure Cook the Stew: Lock the lid on the pressure cooker and bring it up to high pressure. Cook at high pressure for 35 minutes (45 in electric PC), then let the pressure come down naturally, about 20 minutes.
  6. Serve: Remove the shanks from the pressure cooker to a serving platter. Stir the lime juice into the eggplant-tomato mix in the pot, taste, and add salt and pepper if needed. To serve, ladle the eggplant-tomato mix onto a plate and top with a lamb shank.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Pressure Cooker
  • Cuisine: Persian