Braised Lamb Shanks

• 3 tablespoons cooking oil
• 4 lamb shanks
• 4 large potatoes
• 1 medium onion
• 1 bunch carrots

Heat oil in pressure pan; season lamb shanks to taste and brown. Add quartered onion and 2 cups water. Seal and cook for 15 minutes. Open pan and add quartered potatoes and carrots. Seal and cook for another 7 minutes. Remove meat and vegetables and thicken gravy.