Lamb shanks under pressure

I bought a pressure cooker and didn’t use it for a year.  I was too organised.  Everything was prepared in advance and slow cookered.  The good old days…

After being petrified of the crazy hissing steam and a possible impending explosion, I’m now pretty comfortable with my big heavy pot and enjoy the entire production of pressure cooking.

This one is easy peasy yummy and fall-off-the-bone perfect in 45 mins.

Lamb shanks
700ml bottle of passata
5 cloves of garlic (or less to taste)
1 large onion
a few sprigs of rosemary
a cup of red wine
Olive oil for frying

Chop up the onion and garlic and fry in a small amount of olive oil on a low heat in your pressure cooker pot.

When the onions start to caramelise, move to the side and lightly brown the shanks.  Throw in the rosemary at this point (no sticks, just leaves).

Add the passata and the red wine to the pot and stir to lift any brownness off the bottom of the pot. Add a cup of water to the passata bottle and give it a good shake to mix in any tomato left behind. Add to the pot and stir.

Secure on your pressure cooker lid (as per your pressure cooker pot instructions).  Leave your pot at a medium heat and wait for the glorious steam hissing to begin (or whatever heat you normally use to get your pot up to pressure).

Set your timer for 45 minutes and enjoy the aromas and stove-top dramatic noises.  Serve with mash and steamed greens.