LAMB SHANK RECIPE (recipe courtesy of Chrisbychic)

This is my mother-in-law's recipe that I sent to Joy, so if anyone has any questions, please direct them to me. It's great for the mushy stage - you can add more water if needed to thin it down as you blend it, and it's full of protein. Enjoy!

1 large lamb shank, cut in half (can use more, if needed)

2 large onions, chopped

1 large carrot, chopped

1 celery stick, chopped

2 garlic cloves, sliced thinly

2 small handfuls dried soup mix (any)

Masterfoods Season All with Garlic – approx 1 tblsp

½ - 1 tsp salt

Water

Pressure cooker (if you don’t have one, you can cook it in a slow cooker, or in a normal saucepan for several hours)



First wipe lamb shank over with a clean wet cloth or paper towel. Then sprinkle salt over it and let it stand for about 5 minutes (I often don’t do this)

Put shank into pressure cooker and then add all vegetablesl.

Cover with water – up to approximately ¾ full

Add salt and season-all and mix through

Bring to full pressure and then cook for 1 ¼ hours and then turn off the heat and let the pressure decrease naturally.

When ready, open cooker and check for taste. If not seasoned enough, add a little more. If too salty, add a peeled and cut potato to soak up the salt.