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Red Wine, Garlic & Root
Vegetable Lamb Shanks
Serves 4–6
3 tbsp olive oil
8 shallots (French if you can find them)
peeled, halved
1 head garlic with the top cut off, peeled
1 cup plain flour
4–6 medium lamb shanks
6 baby carrots peeled, tops removed
2 potatoes peeled, cut into 8 pieces
500ml beef stock
500ml tomato passata
¾ cup red wine
2 sprigs thyme
2 sprigs rosemary
2 sprigs marjoram
1. Using the ‘Sauté’ setting on the
pressure cooker, heat the oil and
sauté the shallots and garlic until
golden.
2. In a bowl, toss the shanks in the flour
until well covered. Add the shanks to
the pressure cooker, two at a time,
and sauté until browned. Add the
remaining ingredients and stir well to
combine.
3. Securely place and seal the lid onto
the pressure cooker and ensure the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘6’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
4. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
5. Remove the lamb shanks and sauce
from the pressure cooking bowl and
serve with pasta or mashed potatoes.
Baked Beans
Serves 4–6
1 tbsp oil
1 smoked pork hock, sliced off the bone
and diced
3 400g cans cannellini or white beans
drained
400g can diced tomatoes
2 brown onions, diced
2 garlic cloves, crushed
2 tbsp brown sugar
2 tbsp molasses
1 cup water
1 tsp salt
1. Using the ‘Sauté’ setting on the
pressure cooker, heat the oil and
sauté the diced onion and pieces of
pork hock until lightly browned. Add
the remaining ingredients and stir to
combine.
2. Securely place and seal the lid onto
the pressure cooker and ensure the
pressure release valve is set to the
sealed position. Turn the selection
control dial to setting ‘3’ and allow to
cook until the dial returns to OFF and
the heating light goes out.
3. Release the pressure from the pressure
cooker by turning the pressure release
valve to the venting position.
4. Serve warm on toast.