Lamb Shanks With Lentils And Pancetta

• porcje: 4
• całkowity czas: 1 hour

Składniki

2 tablespoons olive oil

4 french-trimmed lamb shanks (800g) 100g (3oz) thinly sliced pancetta, chopped coarsely

2 cloves garlic, crushed

200g (62oz) bottled caramelised onions

2 tablespoons tomato paste

1 1⁄2 cups (375ml) chicken stock

1/2 cup (125ml) dry white wine

1 1⁄2 cups (300g) French-style green lentils, rinsed

2 medium carrots (240g), cut into

1cm (2in) pieces

2 stalks celery (300g), cut into

1cm (2in) pieces

1/2 cup (60g) frozen peas

1/3 cup coarsely chopped fresh

Flat-leaf parsley

Wskazówki

1 Heat half the oil in a 6-litre (24-cup) pressure cooker. Cook lamb, in batches, until browned all over; remove from cooker.

2 Heat remaining oil in cooker. Cook pancetta and garlic, stirring, until browned. Return lamb to cooker with onions, tomato paste, stock and wine. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 25 minutes.

3 Release pressure using the quick release method (page 8). Remove lid. Add lentils. Secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure. Cook for 5 minutes.

4 Release pressure using the quick release method (page 8). Remove lid. Add carrot and celery. Secure lid. Bring cooker to high pressure.

Reduce heat to stabilise pressure. Cook for 5 minutes.

5 Release pressure using the quick release method (page 8).

Remove lid. Stir in peas; simmer, uncovered, until heated through.

Season to taste.

6 Serve lamb stew topped with parsley.

PRESSURE COOKER