Sounds a great lunch Joe. I don't mind a bit of tartness myself, but fresh custard is always good.

 

I don't have a pressure cooker, so I have to make stock the traditional way on the stove. I did that a while ago when I had loads of leftovers from a baked lamb shanks dish I made. It was a long, slow process, but we ended up with a really nice lamb shank and vegetable soup the next day.