Twice Cooked Lamb Shanks with Currant

This recipe is one I invented. It is twice-cooked - once in the pressure cooker and then in the oven.The sweetness of the red currant jelly coupled with the acid and sourness of the tomato makes this sauce unbelievable. Served on a bed of mashed potato, this meal will be a definite staple in our household!

Ingredients

2 lamb shanks
1 large brown onion, diced
100g mushrooms, sliced
½ red capsicum, diced
2 cans chopped tomatoes
1 tablespoon red currant (or cranberry) jelly
1 teaspoon chicken stock powder
500ml dry red wine
2 tablespoons tomato paste
Cournflour
Salt and pepper

Method

Preheat oven to 200°.
Add a small amount of olive oil to a frypan. Brown each lamb shank. Remove from heat.
Add a generous amount of olive oil to the pressure cooker. Once oil is slightly smoking, add each lamb shank. Add tomatoes, red wine and red currant jelly. Mix in well. Once boiling, add lid.
Once the pressure cooker is up to high pressure, reduce the heat to moderate pressure and cook for 15 mins. After 15 mins, depressurise the cooker, turn the lamb shanks. Replace lid and cook for a further 20 mins, or until the meat is cooked.
Depressurise cooker. Remove the lamb shanks from the cooker and place in an ovenproof dish. Add 1 ½-2 cups of the sauce to the lamb shanks.
Place into oven and cook for 10-15 mins. After 5 mins, turn each of the lamb shanks.
Meanwhile, using the frypan where the lamb shanks were browned, add a small amount of olive oil. Add in onions and capsicum. Once the onion is translucent, add in mushrooms. Cook until mushrooms and capsicum have softened.
Add pressure cooker onto heat, and in the onion, capsicum and mushroom mix. Add in some cornflour and once thickened, add in stock powder, tomato paste and pepper. Taste for salt. Remove from heat.
Once lamb shanks have browned, remove from oven.
Reheat sauce and add sauce from ovenproof dish to the sauce.
Serve lamb shanks and sauce on a bed of mash potatoes.