How to Braise Lamb in a Pressure Cooker
  • 2 lbs lamb shanks
  • 2 T olive oil
  • 8 peeled garlic cloves
  • 1 C veal stock
  • ½ t dried rosemary
  • 2 T butter
  • salt and pepper from the mill
  1. Salt and pepper the lamb
  2. Brown in the pressure cooker in the olive oil, on the browning setting, a few minutes on each side
  3. Add the garlic and cook another minute or two
  4. Add the rosemary and veal stock
  5. Cover the pressure cooker and bring up to high pressure, cook for 30 minutes, then let the pressure come down naturally
  6. Remove the lamb and whisk in the butter to make a quick pan sauce
Recipe by The Rocky Mountain Woman at