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Braised Lamb Image
@peachey
Recipe Options
Ingredients
Steps
Nutrition

Ingredients

Scale
0.25
0.5
1
2
3
4
5
6

Steps

1
Heat a medium cast iron fry pan over high heat, add 1 tablespoon olive oil.
2
Place stock in a small saucepan over medium heat and bring to a simmer.
3
Season lamb all over with salt and ground pepper.
4
When red hot, add lamb to fry pan to sear, turning to brown on all sides, for approximately 6 minutes.
5
Meanwhile, add a drizzle of olive oil, onion and carrot to pre-heated pressure cooker and sauté, turning occasionally.
6
Add tomato paste to coat lamb and toast for approximately 1 minute, then tip lamb into pressure cooker.
Then add wine, stock, garlic and herb sprigs.
7
Lock pressure cooker lid in place and cook for 35 minutes. When the pressure cooker releases it’s first whistle of steam (stabilizing), reduce heat to medium.
8
Set a small metal rack over a small baking tray.
9
Once lamb has finished cooking, release the pressure valve from the pressure cooker.
10
Remove lamb and set aside to cool slightly on the metal rack.
11
Strain braising liquid from the pressure cooker into a cast iron fry pan.
12
Place the saucepan over high heat to bring the sauce to a simmer. Reduce the sauce to a third.
13
Remove a 1/4 cup of the sauce and save to pour over the dish at the end
14
Using a fork, pick the lamb meat from shanks into a bowl, then discard bones and cartilage.
15
Add pulled lamb pieces to sauce
16
Simmer lamb and sauce until sauce has thickened like a BBQ sauce, coats the meat and not jammy
17
Add lamb and sauce to a plate in a 8cm cookie cutter
18
Strain remaining sauce into a serving boat.

Nutrition Facts

  • Calories
    350kcal
    17%
  • Fat
    14g
    0%
  • Saturated Fat
    3g
    0%
  • Carbohydrates
    20g
    1%
  • Fiber
    2g
    0%
  • Sugar
    3g
    0%
  • Protein
    40g
    2%
  • Cholesterol
    100mg
    5%
  • Sodium
    800mg
    40%
Percent Daily Values are based on a 2,000 calorie diet.
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