4 lamb shanks, trimmed 4 cloves of garlic, sliced 10 prunes 1 tsp cinnamon 1 tsp cumin 2 tbsp olive oil 2 cups of Malbec 1 can of tomato paste 2 sprigs of mint 1/2 cup of feta 1/2 cup of pomegranate quills 1 cup water Salt + pepper Roast your shanks on all sides, about a minute per side. Season with salt and pepper. In a pressure cooker, sauté sliced garlic cumin and cinnamon on olive oil for about a minute. Cancel the sauté function, add wine, water and prunes. Add in your shanks; don’t worry if some parts of the shanks are not fully immersed in the liquid. Pressure cook on high for one hour, and slow release for 20 minutes. Remove shanks into a serving plate. Mix a can of tomato paste into the created stock. Season to taste with salt. Pour the sauce over the lamb shanks. Sprinkle with pomegranate quills, feta cheese and mint.