Braised Lamb Shanks

This is a dish so easy, even a noob can do it. I used my AMC pressure lid (that goes with my AMC pot) but I believe cooking it in a normal pot works as well. You just have to check the lamb shanks to ensure that they're "meat falling off the bone" tender & watch the liquid level.

I had bottles of wine (Christmas presents from surgeons last year) & I hardly drink. This is a great way to use them up. I didn't use a recipe but rather, went by "feel" so it may not to be everyone's taste. I prefer it to be soupy than having gravy. But if desired, mix plain flour to create gravy after removal of the shanks. Remaining broth can be placed in the fridge & fat skimmed off once solidified. I used the broth for another round of cooking the next day.

Prices are for required amounts only. For example, a pack of 2 chorizos cost $6.50 but as I've used only 1, I listed the price as $3.25. I used dried rosemary since I have it but nothing beats fresh herbs. The mushrooms were on reduced price & hence only $1.

Ingredients:
2 lamb shanks ($8.50)
500 ml beef stock ($1)
250 ml red wine (free)
250 ml water
2 stalks celery ($0.40)
1 tub white mushrooms ($1)
1 chorizo ($3.25)
Handful of rosemary ($0.10)
3 sprigs thyme (from my pot)
Black pepper
Salt

Steps:
1. Put all ingredients in pot.
2. Pressure cook for 1 hour.

It costs me $14.25 for this meal that serves 2. I don't know how much it'll cost to have this dish in a restaurant. Between $18-24 perhaps? Like Nix said, it's not really that expensive to cook.