CREAMY TOMATO AND ROSEMARY LAMB SHANKS

If you need a quick dinner without going for a takeaway, the electric pressure cooker or instant pot is your best friend!😋 Creamy tomato and rosemary lamb shanks in the electric pressure cooker/instant pot.

20 ml olive oil
2 lamb shanks
¼ onion, sliced
2 sprigs rosemary
1 tomato, chopped
250 ml beef stock
1 tablespoons Worcestershire sauce
salt and pepper to taste
200 g frozen mixed vegetables of your choice
75 ml cream

Fry the lamb shanks and onion in the oil until browned.
Add the rest of the ingredients and pressure cook for 35 – 40 minutes.
Release pressure naturally.
Add the frozen vegetables and cook for 7 minutes on the sauté function.
Add the cream and cook for 5 minutes more.
Keep warm and serve with cauli mash or as prefered.

Recipe and photo: Ilze Jacobs