Great recipe for those family gatherings and lunches!
Rub lamb with seasoning.
Heat Pressure Cooker on high heat, add oil and brown off lamb until golden brown all over.
Remove lamb and insert Silicone Basket into Pressure Cooker. Place lamb in the Pressure Cooker on the basket.
Add 1 cup red wine and 1 cup chicken stock.
Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).
Once at pressure, turn down the heat and cook for 50 minutes.
Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.
Remove lamb and carve or pull apart with forks ready to serve.
Sauce Strain remaining liquid through a sieve and return liquid to Pressure Cooker on high heat.
Thicken by whisking 2 Tbs of plain flour dissolved in a little water.
Served with mashed or roast potatoes