Lamb Shanks with Cannellini Beans and Artichokes

Ingredients

• Four 18- to 20-ounce lamb shanks (5 pounds total)
• 3 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 medium onion, cut into 1/2-inch dice
• 2 large celery stalks, cut into 1/2-inch dice
• 2 large carrots, cut into 1/2-inch thick slices
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 quart low-sodium chicken stock
• 6 thyme sprigs
• 2 bay leaves
• One 15-ounce can artichoke hearts, drained and quartered
• One 15-ounce can cannelloni beans, drained
• Juice and grated zest of 1 lemon

Recipe

1 Season the lamb shanks with 2 teaspoons of the salt and 1/2 teaspoon of the pepper. Heat the olive oil in a pressure cooker over medium-high heat until hot. Add the lamb shanks and brown on all sides, 7 to 8 minutes total. Transfer to a plate and set aside.

2 Add the onion, celery, carrots, and remaining 1 teaspoon salt. Sauté until the onion is translucent, 4 to 5 minutes. Add the garlic and cook for 1 minute, until fragrant. Dust with the flour and mix well to coat the vegetables. Deglaze the pan by adding the chicken stock and scraping up the browned bits from the bottom of the pan.

3 Return the lamb shanks to the pot and add the thyme and bay leaves. Make sure the liquid just covers the lamb shanks; add water if necessary. Stir well. 

4 Cover with the pressure cooker lid and securely lock it in place according to the manufacturer's directions. Increase the heat to high and bring the cooker to high pressure; you can tell it's there by the steam escaping from the valve or a high-pitched whistling noise. Reduce the heat to medium and cook for 30 minutes, adjusting the heat as necessary to maintain a steady, consistent pressure.

5 Remove the pressure cooker from the eat and let the pressure come down for 10 minutes. If the cooker has a dedicated steam or pressure release valve, carefully discharge any remaining gentle pressure by releasing it. IF the cooker has just the top pressure regulator, wait for the cover lock to release, then carefully remove the regulator cap. Let the pot stand 3 to 4 minutes. Unlock and remove the lid. Skim off and discard any fat on the surface and remove and discard the thyme sprigs and bay leaves. 

6 Set the pressure cooker over medium-high heat and gently mix in the artichoke hearts and beans. Simmer until the artichokes and beans are tender, 8 to 9 minutes.

7 Stir in the lemon juice and zest. Serve.

Paired with the 2013 Trophy

From Guy Fieri's 2016 cookbook "Fieri Family Food"  available here

Balsamic BBQ Short Ribs

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Ingredients

• 4 1/2 pounds bone-in short ribs
• 2 teaspoons kosher salt, plus a pinch to season the vegetables
• 2 teaspoons freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, cut into 1/4-inch dice
• 2 large celery stalks, cut into 1/4-inch dice
• 2 large carrots, cut into 1/4-inch dice
• 4 garlic cloves, minced
• 2 cups full-bodied red wine
• 2 cups Beef Stock (low sodium)
• 4 rosemary sprigs
• 6 thyme sprigs
• 1/2 cup balsamic vinegar
• 1/2 cup BBQ sauce
• 1/4 cup molasses 
• 1/4 cup lightly packed brown sugar 
• 1/2 teaspoon red chili flakes
• 1/4 cup minced chives, for garnish

Recipe

1 Season the short ribs with 1 teaspoon each salt and pepper. Heat the olive oil in a pressure cooker over high heat until hot. Add the ribs and sear well on all sides until nice and brown, 8 to 10 minutes total. Transfer to a plate and set aside.

2 Reduce the heat to medium-high and add the onions, celery, carrots, and a pinch of salt. Sauté the vegetables until lightly browned, 7 to 8 minutes. Add the garlic and cook for 1 minute, until fragrant. Deglaze the pan by adding the wine and beef stock and scraping up the browned bits from the bottom of the pan. 

3 Tie the rosemary and thyme together tightly with kitchen twine and add them to the pot along with the vinegar, BBQ sauce, molasses, brown sugar, and chili flakes. Stir well to combine and make sure the sauce just covers the short ribs; add a little water if necessary. 

4 Cover with the pressure cooker lid and securely lock it in place according to your pressure cooker’s directions. Increase the heat to high and bring the cooker to high pressure; you can tell it’s there by the steam escaping from the valve or a high-pitched whistling noise. Reduce the heat to medium and cook for 30 minutes, adjusting the heat as necessary to maintain a steady, consistent pressure 

5 Remove the pressure cooker from the heat and let the pressure come down for 10 minutes. If the cooker has a dedicated steam or pressure release valve, carefully discharge any remaining gentle pressure by releasing it. If the cooker has just the top pressure regulator, wait for the cover lock to release, then carefully remove the regulator cap. Let the pot stand for 3 to 4 minutes. Unlock and remove the lid.

6 Transfer the short ribs to a tray, taking care to keep the meat and bones attached (they will be tender and can fall off if not handled gently). Let cool completely, then refrigerate until well chilled.

7 Meanwhile, place the pressure cooker over medium-high heat and cook, uncovered, over medium-high heat until the sauce is thick and syrupy, 5 to 6 minutes. Remove and discard the herb bundle. Remove the balsamic BBQ sauce from the heat and set aside.

8 Preheat a grill to medium-high.

9 Remove the ribs from the refrigerator and season with the remaining 1 teaspoon each salt and pepper. Grill the ribs meat side down until lightly crisped and brown, 3 to 4 minutes. Turn the ribs over, then baste with the balsamic BBQ sauce. Cook for 1 minute, then turn and baste rapidly 2 or 3 more times until the sauce has coated the ribs and is thick and sticky but not burned. Transfer to a serving platter when completely glazed.

10 Garnish with sliced chives and serve with extra sauce on the side. 

Paired with the 2013 Old Vine Zinfandel

From Guy Fieri's 2016 cookbook "Fieri Family Food"  available here