Ingredients

Method

• 2 T olive oil
• 750 g lamb knuckles
• 4 leeks, roughly chopped
• 3 sticks celery, roughly chopped
• 4 cloves garlic, crushed
• 4 bay leaves
• 2 cups beef stock
• 2 x 40 g Woolworths chicken-flavoured thickener
• salt, to taste
• white pepper, to taste

Method

Ingredients

1. Heat the olive oil in the Instant Pot. Add the lamb knuckles and brown, then remove from the pot.

2. Add the leeks, celery, garlic and bay leaves and brown for 5 minutes. Add the stock, thickener and return the lamb to the pot. Add the pressure cooker lid and cook for 1 hour. Season to taste and serve.

Photographs: Jan Ras
Recipes and Production: Abigail Donnelly
Food Assistant: Bianca Strydom

Find more air-fryer recipes here.