Dunluce Lamb Shank Ragout

Its’ the first time I attempted the ‘high pressure cook’ setting on our 5 in one cooker.  Traditionally I put on a lamb shank ragout or soup on the stove and three hours later it’s ready. According to the instruction booklet, this would be reduced to 35 minutes if pressure cooked. Considering I’d forgotten to put it on earlier in the day; now was the perfect opportunity to test the pressure!

The Dunluce Lamb is purchased online through their website http://www.dunlucelamb.com.au/ I purchased the ‘Roast Pack’ which arrives portioned, labelled and cryovaked so you can easily freeze. It’s a fabulous product and for the quality, very reasonably priced at $15.80 per kilo.

The vegetables were purchased at Bendigo Wholefoods in their weekly Organic Seasonal Shop Box – $60 worth of produce for $40.

The organic adzuki beans were also purchased at Bendigo Wholefoods.

Potatoes were purchased at The Bendigo Community Farmers Market.

Thyme was picked from my garden.

Dunluce Lamb Shank Ragout

Dunluce Lamb Shank Ragout


  • 2 Dunluce lamb shanks
  • 2 brown onions, medium dice
  • 3 carrots, peeled and diced similar size to the onion
  • ½ white cabbage – diced in similar size to the onion and carrot
  • 2 cloves of garlic, peeled and sliced
  • 5 branches/sticks of thyme
  • 2 cups organic adzuki beans, soaked in cold water for 2 hours and drained
  • 2 large potatoes, peeled and diced into similar size to the veg
  • 2-3 cups tomato puree
  • salt and pepper


  1. Literally put it all into the cooker, turn it on for 35 minutes and let it do the rest! Once cooked, carefully remove the shanks and on a chopping board, shred the meat from the bone. Return meat to the ragout and stir through.
  2. Serve with Welsh Rarebit or crusty toasted sourdough.