Preparation time: 20 minutes
Cooking time: 55 minutes
Servings: 4
Ingredients:
4 lamb shanks
1 tablespoon olive oil
1 large onion, coarsely chopped
3 medium carrots
2 garlic cloves
1/2 cup pitted prunes, coarsely chopped
3 tomatoes peeled, quartered, plus juices
1 teaspoon dried thyme
1/2 teaspoon ground cinnamon
1 cup water
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup packed fresh cilantro leaves
Directions:
1. Heat olive oil in the pressure cooker using the "brown" or "sauté" button. Working in batches, brown lamb shanks on all sides. Set aside in a bowl.
2. Add onions and carrots; cook and stir until tender, about 7-8 minutes. Add the garlic and cook for 30 seconds.
3. Stir in prunes, tomatoes with juices, thyme, cinnamon and water. Return the lamb shanks to the pressure cooker.
4. Close the lid and lock. Cook for 30 minutes at high pressure. At the end of the cooking time, use the Natural Release method.
5. Serve, garnished with cilantro leaves.