Instructions:

Debone 12 lamb loin chops, put bones in pressure cooker with chicken stock, add aromatics. Combine 3-4 tablespoons of tomato paste, 6-7 cloves of garlic (crushed), and 4 anchovy filets. Sear lamb in a dutch oven with a little olive oil. Add garlic/tomato/anchovy paste mix. Cook on medium heat for a few minutes. Add 1 cup dry red wine. Add stock and a handful of chopped mushrooms. Simmer on low heat for at least an hour. Salt and pepper to taste, and thicken with 1 tsp of gluccomannan powder.