Braised Lamb Shanks

Sunshine: "I am so proud of myself because this dish is me on a plate. This is my region. It's my ancestors. It's everything I believe in. I took a big risk. I hope it pays off." 

Sunshine: "I made a lamb shank with herb potatoes, roasted carrots, and some pan seared trumpet mushrooms. My grandparents always had goats and sheep. We would always have stew on the table, so there would always be a big dutch oven." 

Judges

"Sunshine. It looks hearty. It's rustic, it's charming, and it's really elevated. Having the confidence to cook a lamb shank inside that pressure cooker and under 60 minutes, I love that." 

"Lamb's delicious. I'm just glad you left that lamb shank in that pressure cooker for that length of time, because you've got that flavor and that marrow coming from the bone. Delicious. Really good job."

"The flavor of the lamb is amazing because it's rich and profound. I taste the braise, I taste the crust. Really an excellent dish." 

"For me, the sauce is really where the magic lies. To get that profoundness in such an abbreviated time is pretty impressive. Good job. "

"Mashed potatoes, creamy, and delicious. Yeah, that's impressive. That's very impressive."