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5757
LAMB SHANKS, EGGPLANT, FIG,
WHITE WINE
Serves 4 to 6
INGREDIENTS
4 to 6 small frenched lamb shanks
Flaked salt
Freshly cracked black pepper
2 Tablespoons olive oil
2 brown onions, peeled and chopped
2 cloves garlic, peeled and chopped
2 apples, peeled, cored and chopped
4-6 glazed figs, whole
1 medium eggplant, cut into 2cm cubes
200g pumpkin, peeled and cut into 2cm cubes
2 cup (500ml) white wine
METHOD
Season lamb shanks with salt and pepper.
Sauté Setting
1. Press FUNCTION button then
select SAUTÉ, ensure indicator
light illuminates.
2. Enter 15 minutes TIME, time is
displayed on LED.
3. Press START/CANCEL button and
wait 3 minutes while bowl is heating
before cooking.
4. Add oil, heat for 20 seconds. Add
half quantity of lamb and brown
well. Remove lamb and repeat with
remaining lamb.
5. Add onions and garlic and sauté for
2 minutes.
6. Add apple, figs, eggplant, pumpkin,
stirring and sauté for 2 minutes, and
then add wine. Return all lamb to the
cooker, season with salt and pepper.
Secure lid on.
Pressure Cook Setting
7. Press FUNCTION button then select
PRESSURE COOK, indicator light
will illuminate.
8. Enter 70 minutes TIME, time is
displayed on LED.
9. Pressure Release Valve is turned to
PRESSURE position and Pressure
Control Dial turned to HIGH position.
Press START/CANCEL button.
10. Once timer is “0” and 5 beeps sound,
release PRESSURE. Open lid. Check
lamb and vegetable doneness, soft when
pierced with a knife. Lamb is falling off
the bone. Season to taste and serve with
mashed potato.
LAMB