Braised lamb takes hours, and boy is it well worth the wait for that rich, full of flavor, melt-in-your-mouth, fall off the bone tender goodness.
Lately I’ve switched from 5 hour La Cocotte cast iron oven roasting (which is still my #1 go to pot, btw) for the convenience of the Instant Pot pressure cooking method. It delivers the same incredible mouth watering result, without the wait and constant monitoring, set it and forget until the timer goes off (we prep the meal and run weeknight errands while dinner is cooking). Can’t beat that!
Couldn’t be simpler:
Season lamb with your favorite spices (salt, pepper, paprika, garlic powder, Aleppo pepper are my go-tos) and sear straight in the instant pot.
Remove the meat. Throw in your vegetables and aromatics – garlic, onions, carrots, celery, season and sauté for a min or two. Place the meat back into the pot, pour in your broth (chicken, beef, bone, or vegetable), add some red wine, or red wine vinegar, some spices (cinnamon stick, rosemary, thyme, bay leaves), and set on High to pressure cook for 1.5 hours.
That’s it! All the decadence without the wait.
Enjoy,
A & K
