Lamb shanks with lentils and pancetta
SERVES 4 PREP AND COOK TIME 1 HOUR 10 MINUTES
2 tablespoons extra virgin olive oil 4 (800g) French-trimmed lamb shanks 100g thinly sliced pancetta, chopped coarsely 2 cloves garlic, crushed 200g caramelised onions 2 tablespoons tomato paste 1½ cups (375ml) chicken stock ½ cup (125ml) dry white wine 1½ cups (300g) French-style green lentils, rinsed 2 medium (240g) carrots, cut into 1cm pieces 2 stalks (300g) celery, cut into 1cm pieces ½ cup (60g) frozen peas ⅓ cup coarsely chopped fresh flat-leaf parsley 1 Heat half the oil in a 6-litre pressure cooker; cook lamb, in batches, until browned. Remove lamb from the cooker. 2 Heat remaining oil in cooker; cook pancetta and garlic, stirring, until browned. Return lamb to the cooker with onions, 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; 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; 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; remove lid. Stir in peas; simmer, uncovered, until heated through. Season to taste. Serve sprinkled with parsley.
Suitable to freeze. Not suitable to microwave.
SLOW COOKER OPTION
Combine lentils, lamb, onion, carrot, celery, garlic, pancetta, paste, 3 cups of stock and the wine in a 5-litre slow cooker. Cook, covered, on low for 8 hours. Add peas, cook, covered, for further 10 minutes.