Cook4me+ Easter Lamb

• 30 g butter
• 6 small lamb knuckle-ends
• 6 garlic clove(s), peeled and chopped
• 5 celery stick(s), washed and cut into small cubes
• 6 carrot(s), peeled and cut into small cubes
• 240 g tinned chopped tomatoes
• 250 ml water
• 1 bouquet garni
• Salt and pepper, to taste

Melt the butter in the bowl.

Brown the knuckle-ends on all sides. Set aside. Cook the garlic with the celery and carrots for 5 minutes.

Pour in the tomatoes and water. Add the bouquet garni, season and mix. Add the knuckle-ends.

Pressure cooking: 40 minutes

Serve.