Lamb Shanks with Tomato & Lentils

Mouth-watering tender meat falling off the bone are what lamb shanks are all about. Combine them with red wine, tomato and French Puy lentils and you have a sure-fire winner.

You will need:

1 tablespoon olive oil

4-6 lamb shanks
1 leek, trimmed and sliced
2 garlic cloves, crushed
2 celery stalks, sliced
½ cup Puy or green lentils
1x 400g can tomatoes in juice
1 cup dry red wine
1 ½ cups liquid vegetable or chicken stock
2 tablespoons chopped fresh oregano or thyme or 2 teaspoons dried
salt and pepper to taste

 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 pan and set aside.

Add more oil if required to saute the leeks, garlic and celery for 2-3 minutes. Return the lamb shanks to the pan and add the remaining ingredients and season to taste.

 Position the lid on top of the pressure cooker and lock it into place. Set to high pressure (2). Bring up to pressure and maintain that pressure for 40 minutes. Remove from heat and allow pressure to reduce naturally.

Serve on mashed potatoes or cheesy polenta with your favourite greens.

Serves 4-6

Here's a Tip: If you wish to have a thicker sauce thicken at the end with a little cornstarch and water cooked for 1-2 minutes.


For more recipes by Lisa Loveday buy her book here