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
6 baby carrots peeled, tops removed
2 potatoes peeled, cut into 8 pieces 500ml beef stock
500ml tomato passata
¾cup 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.
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