Lamb Shanks with Split Pea Puree

° Serves 4

This hearty stew can be prepared in a little over an hour in a pressure cooker.

Lamb shanks, which are available in most supermarkets, are at least 50 percent bone. Be sure to remove most of the fat, but leave the silver skin intact. The shanks are browned in the uncovered pressure cooker until crusty on all sides, which imparts a lot of flavor to the dish, before they are cooked with split peas.

• 4 lamb shanks (about 1 pound each)
• One 16-ounce package split peas
• About 2 onions (8 ounces total), peeled and cut into 2-inch pieces (about 2 cups)
• 2 carrots (4 ounces total), peeled and cut into ½-inch pieces (about ¾ cup)
• 4 cloves garlic, peeled and sliced thin (about 2 tablespoons)
• 2 bay leaves
• 1 sprig thyme
• 3 cups water
• ½ cup dry white wine
• 1½ teaspoons salt
• ½ teaspoon freshly ground black pepper

Trim the shanks to remove most of the surrounding fat and place them in a pressure cooker. Cook, covered (not under pressure), over low to medium heat for about 20 minutes, turning every 5 or 10 minutes, until browned on all sides.

Place the split peas in a sieve and rinse them under cool water. Drain the fat from the pressure cooker and add the peas and the remaining ingredients. Bring the mixture to a boil, stir, and lock on the lid. Bring the cooker to the appropriate pressure, following the manufacturer’s guidelines, and cook for about 45 minutes.

Depressurize the cooker (again, according to the manufacturer’s instructions) and serve.

Note: Leftovers reheat well in a microwave oven, or they can be transformed into soup; see opposite.

Split Pea Soup with Croutons

Cut or tear the leftover meat into smaller pieces and discard the bones. Combine the meat and leftover split peas in a saucepan. Add enough water or chicken stock to thin the mixture to the desired consistency and bring to a boil. Season with additional salt and pepper, and a dash of Tabasco sauce, if desired, and serve with croutons (see Caesar Salad).

Cover the pot when you brown the shanks to prevent splatters.