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Lamb shanks (in the Cook's Essentials pressure cooker)
For the 4 litre cooker:
4 lamb shanks
1tbsp vegetable oil
1tbsp plain flour
150ml red wine
450ml (¾pt) boiling water
1 lamb stock cube
1tbsp tomato puree
1tsp chopped fresh rosemary
Salt and pepper
For the 2.5 litre cooker:
2 lamb shanks
2tsp vegetable oil
2tsp plain flour
75ml (2½floz) red wine
225ml (8floz) boiling water
½ a lamb stock cube
½tbsp tomato puree
½tsp chopped fresh rosemary
Salt and pepper
How to make it...
Heat the pressure cooker on ‘Sauté’ then add the oil. Brown the lamb shanks in batches then remove and stir-in flour, then add wine, water, stock cube, tomato puree, herbs and seasoning and stir until smooth.
Return the lamb to the pressure cooker and stir to coat in the sauce. To slow cook, close the pressure cooker, set valve to ‘Steam’, select ‘Slow Cook’ and set time to 8 hours.
Alternatively, to pressure cook set valve to ‘Pressure’, select ‘Custom’ and set time to 60 minutes/ 1 hour. Reduce pressure rapidly then serve.