Lamb shanks stewed with chickpeas in the Moulinex Cook4Me pressure cooker

Category: Meat dishes

Ingredients
Shins of young lambs, gross	5 pcs, 1.6 kg
Chickpeas, lamb peas	0.5KG
Carrots, medium size	2 pcs
Onions, medium size	6 pcs
Dried mushrooms	15 g
Stalks of stalked celery	2 pcs
Leek, medium	white part
Young garlic, large	1 head
Old garlic	3 teeth
Refined vegetable oil	150 ml
Zira	1 pinch
Thyme	1 branch
Ground dried bell peppers	1 tbsp. l.
Salt, ground black pepper	taste
Bay leaf	1-2 pcs
Dried barberry	10 pieces

Cooking method

As with all dishes with chickpeas, we start cooking in a day.
We wash the chickpeas, remove the spoiled specimens, fill with a large excess of cold water with a spoonful of soda. We put it in the refrigerator, and change the water a couple of times a day.
Lamb shanks carefully and without fanaticism get rid of external films, excess fat, and loose bones. So that the meat is firmly held on the bone, and does not try to decay. Mix salt with black pepper and chopped onions (one head), and rub the shanks with this mixture, trying to gently push this mixture inside the shanks into pockets and sinuses. We leave to marinate for a day, in the refrigerator, like soaked chickpeas.
Soak dried mushrooms 4 hours before cooking. I had my own fragrant mix, but whites, shiitake, and any others are fine. The mushrooms in this dish will give a pleasant aftertaste, and add a pleasant mushroomy touch to the general inflorescence of the dish's aromas.
An hour and a half or two before serving, we begin to cook.
First of all, fry the drumsticks in oil. We first remove the onion from the legs, in which they were pickled. You can fry directly in the pressure cooker, on the frying mode, but I fried in a skillet. Firstly, this is more convenient, and, secondly, sharp bones will not scratch the bowl of the pressure cooker. Pour oil into a frying pan, heat to a good temperature, throw in half a pinch of cumin, to flavor the oil, and fry the shanks until firm crust, from all sides. Roasting here is required not so much as the process of bringing the meat to softness, but rather to impart a roasted taste to the whole dish. After frying, we take out the shanks into the utility dishes, clean the carbon deposits in a frying pan with a spatula, and then fry the onions on it at high temperature in half rings, until transparent, stirring constantly. Then add the carrots cut into large strips, and continue to fry all this until the carrots are soft, and the beginning of it and frying onions. As a result, onions and carrots should be fried, not boiled or steamed.
Put the washed chickpeas on the bottom of the bowl, insert a whole large head of young garlic into the middle. Cut the soaked mushrooms into slices that fit in a tablespoon and stir in the chickpeas. We carefully drain the water from the soaking of the mushrooms into the bowl, discarding only the sediment formed at the bottom. This water, the first mushroom extract, is very fragrant and tasty - by analogy as the first cold pressed oil.
Then sprinkle all of this with salt on top, put half of the fried onion with carrots on top, and gently lay the shanks with a roller, in two layers. On top, on the shanks, lay the remaining half of the onion and carrots, add the leeks cut into rings and thinly sliced celery stalks. Add water to the bowl so that it half covers the first layer of shanks.
Turn on manual pressure cooking mode for 30 minutes.After this time, after releasing the pressure, open the lid of the pressure cooker, add dried barberry, sweet pepper powder, half a pinch of cumin, thyme, chives crushed in a garlic press, bay leaf to the bowl. Straighten it with salt, and turn on pressure cooking again for 3 minutes. After this time, you can let the dish brew for some time on heating.
We remove the thyme, bay leaf. First put the shanks in the dish, with the bones up, then spread the chickpeas with gravy around the perimeter, and on top of the young garlic.
What can I tell you ... This is such a delight that it is difficult to convey in words ... The meat is soft, the chickpea is soft, and uncooked to death. I like chickpeas with gravy in this dish even more than meat!
And the next day, if there is anything left, it will be even tastier!
Bon Appetit!