I cooked this meal last month. It was the first large meal I cooked in a new pressure cooker whose cooking vessel had a larger diameter. Sometimes with the old pressure cooker, the bones from the lamb shanks would be longer than the diameter. A small-diameter bowl was not a problem for cooking but laying them flat made them look neater in the bowl.

Recipe

Equipment

• Pressure cooker
• Cast iron skillet
• Stick blender

Ingredients

• Lamb shanks
• Flour
• Oregano (dried herbs)
• Rosemary (dried herbs)
• Garlic powder
• Salt
• Pepper (ground, black)
• Onion (chopped)
• Carrot (diced)
• Celery (diced)
• Tomatoes (tinned)
• Red wine
• Stock
• Butter
• Flour
• Packet potato mash

Instructions

1. Mix the flour, garlic powder, salt, pepper, and dried herbs to make a dry rub for the lamb shanks.
2. Brown the shanks in a skillet with some oil.
3. Remove the shanks and sauté the carrots, celery, and onion.
4. Deglaze the fond with the wine and stock, and then add in the tin of tomatoes.
5. Bring the liquid to a boil and turn off the heat.
6. Transfer the sauce to the pressure cooker and lay the shanks on top.
7. Cook under pressure for 45 minutes.
8. Make a roux with butter and flour and set it aside to thicken the cooking liquor.
9. Remove the shanks with care to avoid the meat falling from the bone.
10. Cook the packet of potato mash according to the instructions using microwave radiation.
11. Spoon the potato mash into a bowl.
12. Sieve the cooking liquor from the vegetables.
13. Discard the vegetable matter.
14. Thicken the cooking liquor to make gravy and spoon the sauce over the shanks and potato.
15. Give thanks to the Lord.
16. Eat with a fork.