MEDITERRANEAN LAMB SHANKS Chantal cooks this simple, mouth watering lamb shanks dish, in just 35 mins instead of the usual 1.5 hours on the stove or 3.5 hours in the oven. *****INGREDIENTS ***** • 1 lge onion chopped coarsely • 2 medium carrots chopped coarsely • 2 cloves garlic peeled • 3 tomatoes peeled, cut into quarters or 400g can crushed tomatoes • 1tbsp tomato paste • Grated rind of 1 lemon • 2/3 cup red wine • 1/3 cup beef or chicken stock • 4 bay leaves • 6 sprigs fresh thyme • Salt and freshly ground black pepper ***** PREPARATION ***** 1. Heat half the oil in the pressure cooker over medium heat 2.Wipe dry the shanks and brown, remove and set aside 3. In remaining oil, saute onion, carrots and garlic for 5 mins. Add tomato paste, tomatoes, herbs, lemon rind, wine and stock. Bring to the boil and stir well 4. Return the lamb shanks to the cooker, season to taste with salt and pepper 5. Close and lock the lid, bring the cooker to HIGH pressure over high heat. Once pressure is reached, reduce the heat to a minimum and cook for 35 mins – Use natural release method to depressurise your pressure cooker, then remove the lid Serve each shank on mashed potato, spoon over plenty of gravy and serve with steamed green beans or peas. If you like the gravy a little thicker, whisk a small quantity of the sauce with flour, mix with the rest of the sauce and heat over low heat. Bon Appetit.