Ladle the sauce into warmed bowls and sit the lamb shanks on top. Garnish with the remaining parsley and serve immediately with the mashed potato on the side. Any leftover sauce can be frozen and ...

This recipe comes from a meal I had some 10 years or so ago at a restaurant in Queenstown with a dear friend. The restaurant – long gone now - wouldn’t provide a recipe but I liked the dish so ...

Place the pressure cooker pan without the lid over a medium-to-high heat. Add the oil and brown the lamb shanks. Remove the shanks from the pan and set aside. Add a little more oil if necessary ...