3garlic clovespeeled, roughly chopped, and crushed
Sea salt and freshly ground black pepper
Mix the chilies (use only one of each if you don’t like hot dishes), smoked paprika, oregano, cumin seeds, cinnamon sticks, garlic, 1 tablespoon of olive oil, season, and combine the mixture.
Rub the mixture into the lamb so that it is well flavored and marinate for at least 1 hour or more.
Place the pressure cooker on high heat, add olive oil, brown the lamb on all sides and set aside, then add the leftover marinade, onions, carrot, and bay leaves, deglaze the pan, scraping up die bits from the bottom.
Add the red wine and stock, bring it to boil, transfer back the lamb shanks to the pressure cooker, then place the lid on the pressure cooker and let it cook at high pressure for 1 hour 15 minutes.
When meat is ready and really almost falling off the bone, remove it from the pressure cooker and let it rest, strain the juices from the pressure cooker, pressing the veggies through the strainer, return the sauce to the pot, bring it back to boil, and add 3 tablespoons cornflour mixed with a little water to thicken the sauce.
Place the meat on a serving plate, serve with polenta or mashed potatoes and the lovely thickened sauce, garnish with torn mint leaves or parsley.