Ingredients
- 2 lamb shanks
- 5 or 6 marrow bones
- 6 Italian sausage (3 sweet, 3 hot)
- 1 5 lb. can San Marzano peeled tomatoes (strain through mill or colander)
- 1 large (28 oz.) can Progresso tomato puree
- 2 large (15 oz.) cans Cento tomato sauce
- 1 large (12 oz.) can tomato paste (if cooking on stove, use 1 small can)
- 1/2 C red wine
- 3 medium yellow onions, chopped
- 7 or 8 cloves garlic, chopped
- Handful of basil
- 2 bay leaves
- Approx. ½ C red wine (Chianti)
Preparation
Step 1
Brown lamb shanks, a couple of sausage, and marrow bones in 3-4 T olive oil; then brown remaining sausage. Remove from pan, and place shanks and marrow bones into pressure cooker with all tomato ingredients. If all don't fit, leave some larger ones out (you'll add them in during next segment). Set pressure cooker for 20 minutes on "stew" setting.
Add chopped onions to pan, sauté until opaque, then add garlic. "Clean" brown remnants from bottom of pan with about ¼ C wine. Let onions and wine cook for a few minutes. Set aside.
When pressure cooker is done, release steam, open, and remove some of the smaller marrow bones and replace with any larger ones remaining. Set again for 20 minutes on "stew" setting.
After 20 minutes, again release steam, open pressure cooker and remove shanks and marrow bones. Add onions and garlic and browned sausages. Add basil, bay leaves, salt and pepper. Set again for 20 minutes on "stew" setting.
Meanwhile prepare meatballs (recipe follows), and brown in oven.
When pressure cooker is done, place sausages, meatballs, and sauce into large pot on stove. Add sauce, and cook on medium (preferably with a splash guard instead of a cover on top), for about ½ hour, stirring every 10 minutes or so. Add about ¼ C red wine, let cook for another 10 minutes. Remove basil and bay leaves.