Foryoueats: Braised Lamb

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.

Braised Lamb

Ingredients

Steps

Nutrition Facts

Braised Lamb

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts