four local organic lamb shoulder chops cut about one inch thick
three medium sized organic carrots peeled & sliced 1/2 inch thick
ten cloves of organic garlic sliced thinly
one medium organic onion small dice
one bunch organic Dino Kale sliced one inch wide
salt & cracked pepper to taste
one bottle of your favorite everyday organic red wine
one can organic chopped tomatoes
Brown off the lamb shoulder chops in the pressure cooker without the lid on. Once nicely browned add the remainder of ingredients except the tomatoes. De glaze the pot with 3/4 of the wine. The rest should go into a glass for you to sip while the chops are cooking!
Now add the chopped tomatoes & lock the lid down according to manufacturers instructions. Consult the pressure cooker timeline booklet for cooking times. Guess what? The chops will be fall off the bone in fifteen minutes! Release pressure according to maker's instructions.
Once the pressure has subsided open lid according to instructions. Simmer on low to reduce the liquid into a nice sauce. Serve over chicken broth cooked white rice kissed with Spanish Saffron.
Make sure to serve some organic sourdough French bread--my favorite is Full Circle Bakery in Penngrove. You can find them at Farmer's Markets & gourmet food stores