Ingredients:
- 2 lamb shanks
- 1 medium onion, chopped
- 1 small tomato, quartered
- 2 carrots, chopped into chunks
- 1/3 cup red wine
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 teaspoon oregano
- 2 beef bouillon cubes
- 2 tablespoons water
- Salt and pepper to taste
- 2 tablespoons flour
Method:
- Mix together salt, pepper and flour. Dredge lamb with this.
- Select Sauté option. Add oil and lamb and sauté until brown. Remove on to a plate.
- Add onions, carrots, garlic and oregano to the pot and sauté until translucent.
- Add rest of the ingredients
- Close the lid. Select Manual option and set the timer for 25 minutes. When done, let the steam release naturally.