Ingredients

1 tablespoon olive oil
4–6 lamb shanks
1 leek, trimmed and sliced
2 cloves garlic, peeled and crushed
2 celery stalks, sliced
1/2 cup Puy or green lentils
1 x 400g can tomatoes in juice or puree
1 cup dry red wine
1 1/2 cups liquid vegetable or chicken stock
2 tablespoons chopped fresh oregano or thyme or 2 teaspoons dried
salt and pepper to taste

1. Place the pressure cooker pan without the lid over a medium-to-high heat. Add the
oil and brown the lamb shanks. Remove the shanks from the pan and set aside.
Add a little more oil if necessary and sauté the leek, garlic and celery for 2–3 minutes. Return the lamb shanks to the pan, then add the remaining ingredients.

2. Position the lid on top of the pan and lock it into place. Set to high pressure (2). Bring up to pressure and maintain this pressure for 40 minutes. Remove from the heat and allow the pressure to reduce naturally.
Serve on mashed potatoes or cheesy polenta with your favourite winter greens.

Serves 4–6

Recipe and Image: The New Zealand Pressure Cooker Cookbook by Lisa Loveday.
Available from all good booksellers.
RRP$34.99

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