Select SEAR on LCD screen and press START. Allow bowl to preheat and then add oil and lamb and sear evenly on all sides. Season well with salt and pepper.
Add onion, carrot, celery, garlic, fresh herbs and fennel seeds and mix well.
Pour in wine and allow pan to deglaze and wine to reduce for 5-10 minutes.
Add enough stock or water to cover meat sufficiently so that it is submerged by about 5cm.
Close lid and lock. Select PRESSURE COOK CASSEROLE setting and press START.
Once cooking cycle has ended and pressure has been completely released. Remove lamb and slice thickly; serve with vegetables and sauce.
Recipe by Colin Fassnidge
Dublin born Colin Fassnidge has been Head Chef of The Four in Hand Dining Room since October 2005 and since starting, Colin’s unique style has seen the restaurant hold 1 Chefs Hat for four years and adding the prestigious second hat in 2010. In 2011 Colin also opened 4Fourteen in Surry Hills and in 2014 joined the panel as a Judge on television’s popular My Kitchen Rules and won GQ Chef of the year. Colin is known for his Social Media antics and has made regular appearances on Master Chef, The Morning Show, Sunrise, Better Homes and Gardens and ABC Radio.