3-4 pound roast – or 4 lamb shanks

Onions – sliced

Carrots – diced

Either – Yukon gold potatoes, Sweet Potatoes or Yams

1 can of great northern beans

Olive Oil (or whatever you enjoy sautéing with)

Wheat flour (or rice flour, if gluten free diet)

Tomato based soup – I like the Imagine in the box

Chunky tomato sauce – I like the fire-roasted kind (diced, or sliced)

Celtic Sea Salt and pepper to taste

Dust lamb with flour on all sides and brown in olive oil.  Set aside.  Caramelize the onions (simply by browning them a bit in olive oil).

Put the tomato soup in the pressure cooker.  Add all the ingredients with the tomatoes at the end. Make sure you have enough juices to cover your veggies so they will cook. You can always thicken with arrowroot later (used like cornstarch, but better for you).

Get to high heat – about 15 minutes – then lower for the hour on your pressure cooker.  Turn the heat off and let the pressure come down about 15 minutes.  Release the lid and enjoy!  Good served over brown rice.