Lamb shanks with tomato and lentils

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

Lamb Shanks with tomato and lentils

1 Tbsp	Olive oil
6	Lamb shanks (Main)
1	Leek
2	Garlic cloves
2	Celery stalks
½ cup	Green lentils
400 g	Canned tomatoes
1 ½ cups	Red wine
1 ½ cups	Vegetable stock
2 Tbsp	Fresh oregano
1 to taste	Salt & freshly ground pepper

Directions

1. 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 the pan and set aside.
2. Add a little more oil if necessary and saute the sliced leek, crushed garlic and sliced celery for 2-3 minutes. Return the lamb shanks to the pan, then add the remaining ingredients.
3. 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 this pressure for 40 minutes. Remove from the heat and allow the pressure to reduce naturally.
4. Serve on mashed potatoes or cheesy polenta with your favourite greens.

   TIP:If you prefer a thicker sauce, mix 1-2 tablespoons of cornflour with enough cold water to make a smooth paste. Stir the paste into the gently simmering liquid in the pressure cooker at the end of the cooking time. Stir for a few minutes until the sauce has thickened to the desired consistency.