Lamb Shank, Vegetable And Lentil Soup - cooking recipe

Ingredients

2 tbsp olive oil
1 2/3 lbs lamb shanks
1 None onion, finely chopped
2 cloves garlic, crushed
2 None carrots, coarsely chopped
2 None celery stalks, coarsely chopped
5 oz pancetta, coarsely chopped
5 cups water
1/2 cup dry white wine
2/3 cup French-style green lentils, rinsed and drained
1/2 cup frozen peas

Preparation

Heat 1 tbsp of the oil in a 6-quart pressure cooker. Cook lamb in batches until browned. Remove from cooker.
Heat remaining 1 tbsp 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 stabilize pressure and cook 20 mins.
Release pressure using the quick release method, then remove lid. Add lentils and secure lid. Bring cooker to high pressure. Reduce heat to stabilize pressure; cook 10 mins.
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.