NEW ZEALAND LAMB SHANKS ENJOY DAN:

                    NEW ZEALAND LAMB SHANKS by CHEF DAN:

Serves 4-6

INGREDIENTS:

6-NEW ZEALAND lamb Shanks

8 cups oxtail soup (recipe to follow)

2-(10 Oz) packets Lipton onion soup mix

2-cups red wine

3-whole heads garlic

1/2-tablespoon fennel seeds

OXTAIL SOUP:

3-4 pounds oxtails

8 cremini mushrooms, halved

1-inch fresh ginger, slice into disks, and smashed

4-whole star anise

1-cinnamon stick

Peel of 1/2-orange, white part removed

1-teaspoon whole black peppercorns

8-cups beef broth

2-teaspoon fish sauce

3-springs fresh rosemary, 2-springs cilantro, & 2 springs thyme, bundled

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.    Place the oxtails on a rimmed baking sheet & roast for 45 minutes.

2.   Turning after 30 minutes.

3.   Remove the roasted oxtails from the oven & place them in the I.P.

4.   Add mushrooms & next 6 ingredients + broth.

5.   Add 8 cups liquid

6.   Place the lid on the I.P. closing pressure value.

7.   Press SOUP mode and cook on high pressure for 90 minutes.

8.   Once done allow to stay WARM for 10 minutes then depressurize.

9.   Pour the soup through a strainer into a pot collecting the oxtails & liquid.

INSTANT POT LAMB SHANKS:

1-   Hit SAUTE mode place lamb shanks in the I.P.

2-   Add 8-cups oxtail soup & remaining ingredients.

3-   Close & lock lid seal value.

4-   Press PRESSURE COOK & cook for 60 minutes.

5-   Let natural release for about 30 minutes.

6-   Unlock & remove the lid, let cool.

7-   Strain broth into a container, removing & discarding oxtail pieces.

ENJOY DAN:                                                 SHARE LIFE LOVE AND FOOD!!