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Lamb shank and green olive ragout

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      15 min
      1 hour
      1 hour 15 min


    • 1/3 cup polenta
    • 6 lamb shanks
    • ¼ cup vegetable oil
    • 2 medium brown onions, finely diced
    • 6 cloves garlic, chopped
    • 2 cups marsala
    • 2 tbsp. tomato paste
    • 3 medium carrots, 1.5cm dice
    • ½ cup dried white beans
    • 2 thyme sprigs
    • 1 400g tin chopped tomatoes
    • 1 ½ cups beef stock
    • ½ tsp mustard seeds
    • ½ tsp ground white pepper
    • 3 tbsp. gravy powder
    • 1 jar pitted Sicilian green olives, drained
    • 1 lemon, zested
    • Shaved parmesan


    1. Coat the lamb shanks in the polenta.
    2. Press SAUTE on the pressure cooker and then press START/ CANCEL to begin the SAUTE process.
    3. Pre-heat for 2 minutes then add half of the vegetable oil and add 2 – 3 lamb shanks at a time and brown all over. Repeat with the remaining lamb shanks. Place the lamb shanks into a separate bowl.
    4. Add the remaining vegetable oil and add the onion and garlic. Saute for 3-5 minutes or until the onion is transparent. Deglaze with the marsala and add the tomato paste. Cook for a further 2 minutes. Add the carrots, white beans, thyme sprigs, chopped tomatoes, beef stock, mustard seeds and white pepper, bring to the boil. Press START/CANCEL to cancel the SAUTE function.
    5. Securely place the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position.
    6. Press SOUP CURRY (33 minutes) and then press the + until 48 minutes is reached. Press START/CANCEL to begin the pressure cooking process. When the time is complete, release the pressure from the pressure cooker by turning the pressure release valve to the venting position. When the pressure is completely released, remove the lid.
    7. Using tongs, remove the lamb shanks, let cool slightly and pull the meat of the bone and discard the bones. Add the meat back into the casserole and stir through the gravy powder and green olives.
    8. Place into serving dish and sprinkle with lemon zest and shaved parmesan.
    9. Serve.

    This recipe was developed using a Kambrook Appliance.


    • Kambrook Pressure Express Pressure CookerKambrook Pressure Express Pressure Cooker
    • Pressure Express Digital Pressure CookerPressure Express Digital Pressure Cooker
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    Guest 23 February 2024

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