How to Braise Lamb in a Pressure Cooker
Ingredients
Scale
- 2 lbs lamb shanks
- 2 T olive oil
- 8 peeled garlic cloves
- 1 C veal stock
- 1/2 t dried rosemary
- 2 T butter
- salt and pepper from the mill
Instructions
- Salt and pepper the lamb
- Brown in the pressure cooker in the olive oil, on the browning setting, a few minutes on each side
- Add the garlic and cook another minute or two
- Add the rosemary and veal stock
- Cover the pressure cooker and bring up to high pressure, cook for 30 minutes, then let the pressure come down naturally
- Remove the lamb and whisk in the butter to make a quick pan sauce
I had mine with mashed potatoes…
and sliced fresh tomatoes and a glass of pinot noir. lovely!!
These look so good, I think you may have just convined me I need a pressure cooker. Yum!
Oh great. I just ate and now I am hungry. Gee thanks.
Lamb is my favorite meat. I have never used a pressure cooker. Maybe it is about time.
I’ve got to remember to use my pressure cooker more often!
What a great meal. I especially love the “whisk in the butter to make a pan sauce” part of the recipe.
Barbara – that’s my favorite part also…
The sauce is great over rice or potatoes…
Ooh I love my pressure cooker just like “mum” Barbara above!
This looks delicious RMW!
oh my goodness, I bet those were delicious!
This meal was worth the wait! So delicious. Thanks for sharing!
I haven’t had a pressure cooker for years! But I do love lamb shanks and eat them frequently, going the oven route. Yours look marvelous!
It sounds delicious!
I LOVE lamb. Unfortunately, it’s expensive here, we don’t eat it too often. Your recipe gives me water in mouth, once again