PRODUCT USED: Meal Maker

Serves 4

• 4 x 300g lamb shanks, trimmed *see note
• 1/3 cup plain flour
• Flaked salt & cracked pepper
• ½ cup olive oil
• 2 garlic cloves, finely chopped
• 6 eschallots, peeled and halved
• 2 fresh bay leaves
• 5 sprigs fresh lemon thyme
• 2 tbsps Ras el Hanout *
• 100g dried figs, finely chopped
• 400g can crushed tomatoes
• 1cup (250ml) beef stock
• 400g can cannellini beans (optional)
• ¼ cup roughly chopped flat leaf parsley
• Creamy mash to serve

1. Place lamb shanks and seasoned flour into a bowl and toss well to coat.
2. Shake off excess flour. Select Brown function (high heat) and cookingtime total for 12 minutes. Then press start. Once the preheat is completeadd to the cooking pot half the oil and 2 lamb shanks and cook for 6minutes, turning to brown on both sides. Remove to side plate. Repeat cooking step with remaining oil and lamb shanks. Remove. Switch to Saute function (low heat) and program for cooking time total 5 minutes.
3. When preheated add the garlic and eshallots and cook, stirring, for 5 minutes or until the onions have softened.
4. Add herbs, ras el hanout, figs, tomatoes and stock. Return shanks to the pot and spoon some of the tomato mixture over the top of the shanks.
5. Cover and lock lid.
6. Switch to Meat Function and High Pressure + cooking time for 40 minutes. When audible beep sounds use the Natural Pressure Release for 10 minutes then press the Quick Pressure Release button. When pressure is fully released, the unit will beep once, all preheat bars will disappear from the screen and the lid will unlock to open. Rotate lid, tilting away from you to allow steam to disperse.
7. Remove shanks from pot to a side plate and cover with foil.
8. Switch to Reduce function, and allow the remaining cooking juices to cook down and thicken about 10 minutes if required and stir through beans.
9. Season to taste with salt and pepper. Serve sauce with shanks and creamy mash.