Elmslea Lamb Shanks With Dates And Pumpkin (Pressure Cooker) - cooking recipe

Ingredients

6 lamb shanks
3 cups chicken stock
600 g pumpkin, peeled and chopped into chunks
1/2 cup plain flour
2 tablespoons vegetable oil
1 brown onion, finely chopped
1 cup dry red wine
400 g chopped tomatoes
1 cup pitted dates
1 cinnamon stick
1 pinch salt and pepper
4 potatoes
2 tablespoons parsley, chopped

Preparation

Coat shanks in flour.
Heat oil in pressure cooker and brown shanks, set aside.
Add onion, cook till soft.
Add back lamb, chicken stock, red wine, tomatoes, dates, cinnamon stick and bring to the boil.
Add pumpkin.
Cook on low for 45 minutes.
Cook potatoes and mash.
Serve on a bed of mashed potatoes, sprinkled with parsley.