I love my pressure cook not only because it shortens the cooking time but also the moist and tender result. Because it is so moist and tender, sometimes the product is a little short in texture. With this lamb shank, I took it from the pot and put it into a hot oven while I reduced the sauce to firm up the surface of the shank a little. I do find the result to my liking.
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HI Ray, I love the pressure cooker too! And I also love your blog-- our mutual friend Carrie Wood introduced me to it. She suggested that I contact you before my husband and I get to Singapore on the 13th of July (very soon!). We're going on an eating adventure in Seoul, Singapore, and HK and I'd love to meet up with you and get some suggestions. You can reach me at my umich email: jmseo@umich.edu if you'll be around between July 13-20. All best, Mira
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