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