Ingredients
Method
1.Heat oil in a 6-litre pressure cooker. Cook lamb until browned. Remove from cooker.
2.Cook onion in same cooker, stirring, until soft. Return lamb to cooker with rind and water; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.
3.Release pressure using the quick release method; remove lid. Remove lamb. Add potatoes to cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 5 minutes.
4.Meanwhile, remove meat from lamb shanks. Discard bones and shred meat coarsely.
5.Release pressure using the quick release method; remove lid. Return lamb to cooker with beans. Simmer, uncovered, until hot. Stir in juice and dill; season to taste.
If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.
Note
