Alive and Cooking

Lamb Shank Provencale

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(Serves 4)

4 lamb shanks
4 carrots, cut into chunks
200g button mushrooms
1.2 litres tinned peeled tomatoes
4 cloves of garlic, roughly chopped
1 onion, roughly chopped
2 sticks celery, sliced
¼ bunch marjoram
Splash of olive oil
1.5 litres water


Heat the pressure cooker with a splash of oil. Drop in the lamb shanks and mushrooms.

Fry for 2-4 minutes and allow to brown all over.
Toss in all of the vegies, herbs, tomato and water. Stir.

Lock the lid on the pressure cooker. Bring to the boil and simmer for 1 hour.

Garnish with a sprinkle of fresh marjoram.

Lamb Shank Provencale