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Lamb Shanks

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.

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