Lamb Shanks in Red Wine (Pressure Cooked)

INGREDIENTS

2 Lamb Shanks
3 medium to large Carrots, peeled and cut into 15cm slices
2 Onion, finely diced
1 clove fresh garlic, crushed
2 bay leaves
3 sprigs rosemary
750ml Red Wine
1 stock cube
1 Tabs Brown sugar
salt and pepper
2 Tabs Olive oil


DIRECTIONS

1. Heat the oil in pressure cooker with lid off 
2. Brown the lamb shanks in all sides then remove from the pan 
3. Cook the onion until translucent then add the crushed garlic 
4. Add remaining ingredients 
5. Add lamb shanks 
6 Bring to pressure then reduce heat 
7. Cook for 55 mins Remove from heat and allow pressure to reduce naturally 
Serve on a bed of mashed potatos