Instructions:

1. Season flour with salt and pepper. Lightly coat lamb chops in the seasoned flour.
2. Heat olive oil in a pressure cooker over high heat.
3. Add lamb chops and cook until browned (cook in batches to avoid crowding the pan). Put on a plate and set aside.
4. Place onions and garlic in the pressure cooker. Sauté over low-medium heat for 2 minutes, or until onions are soft and brown.
5. Add red wine. Stir for 1-2 minutes over medium heat, scraping the bottom of the pan for any brown bits. Reduce liquid by half.
6. Stir in carrots, celery and bay leaves.
7. Put lambs back in the pressure cooker. Add in tomato paste, mixing well to coat the lamb chops.
8. Add in tinned tomatoes, green peas and green beans. Stir.
9. Check the liquid in the pressure cooker. Add just enough stock to cover the lamb and vegies.
10. Cover the pressure cooker and bring to high pressure.
11. Once pressure is reached, lower heat and cook for 15minutes, or until lambs become fork-tender.
12. Remove from heat. Release pressure through natural or quick release method.
13. Carefully open the lid. Stir in the parsley. Check and adjust seasonings as necessary.
14. Serve hot. Best served with mashed potatoes.