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| From gastronomic guesswork |
1 lamb shank
6 cups water
4 springs rosemary (fresh)
2 large shallots (minced)
6 cloves garlic (minced)
1 cup flageolet beans (dried)
salt TT
Pressure cook on high (15 psi) the lamb shank and 6 cups of water for 25 minutes (high heat to assume the pressure, low to maintain it with a little stream of steam coming out regularly). Depressurize and add the other ingredients, return to high pressure and cook for 8-9 minutes. A classic French flavor pairing between the lamb and flageolet. Plate with a few strips of trimmed meat from the shank.
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