Lamb and Mushroom Stew Recipe

In a 6-quart pressure cooker, brown the lamb over high heat, stirring frequently, for about 15 minutes until it's nicely browned all over. Use a slotted spoon to transfer the lamb to a bowl; set aside.

While the lamb browns, rinse the common mushrooms, trim their stem ends, and quarter them. Rinse the shiitake mushrooms, discard their tough stems, and slice the caps. Once the lamb is out, add the common mushrooms, shiitakes, onions, carrots, garlic, and pancetta to the cooker. Stir them around until the onions are lightly browned, which should take about 10 minutes.

Return the browned lamb and any accumulated juices to the cooker. Pour in the wine, then add the basil, rosemary, and whole cloves.

Seal the cooker according to your manufacturer's instructions. Bring it to maximum pressure (15 pounds), then adjust the heat to stabilize the cooking rate. Cook for 20 minutes. To release the pressure quickly, run cold water over the pan. Once the pressure is released, open the pan. You can discard the whole cloves now, if you prefer.