Lamb Shanks

7g of carbs per serve 


  • 1/4 cup olive oil
  • 1 kg lamb shanks 4 shanks
  • 2 cloves garlic finely chopped
  • 1 medium onion diced
  • 2 sticks celery diced
  • 2 tablespoons Rosemary fresh
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup stock 
  • 400g diced tomatoes

Serves: 4


  • Place your pressure cooker over high heat and add half of the olive oil.
  • Brown the shanks and set aside.
  • Add the remaining oil to the pressure cooker and add the garlic, onion, celery and rosemary. Saute until fragrant.
  • Add the salt, pepper and stock, mix well, Then add the diced tomatoes.
  • Return the shanks to the pressure cooker and ensure they are coated in the sauce.
  • Place the lid on the cooker and set to high pressure. Cook for 50 minutes.
  • Turn off the heat and allow to the cooker to depressurize for 15 minutes.
  • Remove the lid and take the shanks from the sauce, set aside and cover with foil to keep warm.
  • Place the pressure cooker over high heat for 10 minutes to reduce the sauce.
  • Serve your shanks with a side of Buttery Cauliflower Mash.