Lamb shank, vegetable, and lentil soup

Serves: 2

• 2 tablespoon olive oil 
• 3 (750g) lamb shanks, frenched 
• 1 (150g) brown onion, finely chopped 
• 2 clove garlic, crushed 
• 2 (240g) carrots, coarsely chopped 
• 2 (300g) celery stalks, trimmed, coarsely chopped 
• 155 gram pancetta, coarsely chopped 
• 5 cup (1.25l) water 
• 1/2 cup (125ml) dry white wine 
• 2/3 cup (130g) french-style green lentils, rinsed, drained 
• 1/2 cup (60g) frozen peas 

1. Heat half the oil in a 6-litre pressure cooker. In batches, cook lamb until browned. Remove from cooker. 
2. Heat remaining oil in cooker. Cook onion, garlic, carrot, celery, and pancetta, stirring, until vegetables soften. Return lamb to cooker with the water and wine; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook 20 minutes. 
3. Release pressure using the quick release method, then remove lid. Add lentils and secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes. 
4. Release pressure using the quick release method; remove lid. Remove lamb. When cool enough to handle, shred meat coarsely, and discard bones. Return lamb to cooker with peas; simmer, uncovered until peas are tender. Season to taste. 

Note: If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.