Prep time: 30 mins. Cook time: 1hr 15 mins.

Ingredients

• 1 cup dried (Porcini) mushrooms
• 2 lamb shanks
• 2 carrots, sliced
• 2 sticks of celery sliced
• 1 red capsicum, diced
• 1 Tbsp flour
• glug of red wine
• 1 tspn of dried rosemary
• 1 strand of kombu seaweed
• 2 bay leaves
• 2 small or 1 medium celeriac, diced
• 1 medium zucchini, diced
• 1 quarter cabbage, thick sliced

Method

1. Soak mushrooms in 1 cup of boiling water for 15 mins, then microwave for 5 mins. Pass soak water through a fine sieve and reserve.
2. In pressure cooker, over low temp, add a table spoon of oil and brown lamb shanks until there is colour on all sides. Remove and set aside.
3. Add a little more oil, carrots, celery and capsicums and saute, stirring occasionally for 10 mins.
4. Add red wine to deglaze and cook until the smell of wine is gone.
5. Add celeriac and rosemary and stir to coat.
6. Add flour and mix to coat other ingredients.
7. Add kombu and mushroom water. Discard mushrooms or use in another recipe.
8. Return lamb shanks to pot and nestle into stock. Cover and cook on high pressure for 40 mins.
9. Rapid pressure release under cold water. Add cabbage and zucchini. Return to pressure and cook for another 10 mins.
10. Rapid pressure release under cold water. Remove kombu, bay leaves and lamb shanks. Shred meat from lamb shanks. Return shredded meat to pot and stir through.

This work by Rod Sherwin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License