Pressure Cooked Lamb Shank Recipe - Great British Chefs

Ingredients

• 4 lamb fore shanks, each weighing approximately 250g
• 1 carrot
• 1 leek
• 1 onion
• plain flour
• 1 sprig of thyme
• 2 sprigs of rosemary
• 1 bay leaf
• 1 tbsp of tomato purée
• 200ml of white wine
• 400g of tinned chopped tomatoes, 1 tin
• 1.5l lamb stock, hot
• 4 smoked streaky bacon slices, thick
• salt
• vegetable oil
• butter
• 2 Maris Piper potatoes
• 5 parsnips
• 4 tbsp of parsley, chopped
• 1 tbsp of tarragon, chopped
• pepper