Put the pressure cooker on to sauté, season the lamb shanks and sauté in a drizzle of oil until golden brown

Remove from the pan and add the chopped onion, carrot, celery and 2 chopped garlic cloves, herbs and sauté until
Softened (about 5 mins)

Add the wine to deglaze and cook for 1 minute

Add the tomato purée and stir through. Return the lamb to pan add the passata, stock and 3 paired strips of nectarine zest

Place on the lid and set the pressure cooker to high pressure. Cook for 35 minutes

Meanwhile finely chop the parsley and combine with remaining garlic clove and lemon zest