Instant Pot Braised Lamb

✨Instant Pot Braised Lamb✨

• 2 Lamb Shoulder Chops or Lamb Shanks

• 1-2 TBSP fat of choice (I used ghee)

• 1 Large onion thinly sliced

• 5 cloves of garlic chopped

• 1 cup broth or water

• 2 TBSP fresh rosemary chopped (or 1 TBSP ground dried rosemary)

• 1 TBSP dried thyme

• 1 TBSP dried oregano

• Salt and Pepper (omit pepper if AIP)

Turn your instant pot on sauté mode and add in your oil. Season lamb with S&P. Once oil is hot, add in your shanks or shoulder chops. Sear until the meat is browned on both sides, then remove and set aside. Add in onion, garlic, and herbs and cook for a couple of minutes. Add the lamb back in with the broth or water. Fasten the lid on the instant pot and move the lever to “sealing” and set to “pressure cook” for 40 minutes. When the cook time ends, let the instant pot come down to pressure naturally for another 40 minutes. Then manually release the remaining pressure. Remove the lamb from the IP and take out the bones and shred. Serve over pureed sweet potato with some veggies on the side. I blended the sweet potatoes with some of the liquid from the instant pot. And don’t forget to pour over some of the onion and herb mixture! ENJOY!