Name: Instant Pot Lamb Shoulder recipe
Ingredients: For the Lamb Shoulder: 3-4 lbs Bone-in Lamb Shoulder (look for a shoulder with good marbling for maximum flavor and tenderness); 2 tablespoons Olive Oil; 1 large Onion, roughly chopped; 2-3 Carrots, roughly chopped; 2-3 Celery stalks, roughly chopped; 4-5 cloves Garlic, minced; 1 tablespoon Tomato Paste; 1 cup Dry Red Wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir – or substitute with beef broth); 2 cups Beef Broth (low sodium preferred, or use lamb or chicken broth); 2 sprigs Fresh Rosemary; 3 sprigs Fresh Thyme; 2 Bay Leaves; 1 teaspoon Dried Oregano; 1 teaspoon Salt (or to taste); ½ teaspoon Black Pepper (freshly ground is best); Optional Ingredients (for extra flavor and richness): 1 tablespoon Balsamic Vinegar (adds depth and sweetness); 1 teaspoon Dijon Mustard (enhances savory notes); Lemon Zest (from ½ lemon, brightens the flavors); Anchovy Paste (½ teaspoon, adds umami depth – don’t worry, you won’t taste fishy flavor)

Ingredients

Scale

- For the Lamb Shoulder:
  - - 3–4 lbs Bone-in Lamb Shoulder (look for a shoulder with good marbling for maximum flavor and tenderness)
  - - 2 tablespoons Olive Oil
  - - 1 large Onion, roughly chopped
  - - 2–3 Carrots, roughly chopped
  - - 2–3 Celery stalks, roughly chopped
  - - 4–5 cloves Garlic, minced
  - - 1 tablespoon Tomato Paste
  - - 1 cup Dry Red Wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir – or substitute with beef broth)
  - - 2 cups Beef Broth (low sodium preferred, or use lamb or chicken broth)
  - - 2 sprigs Fresh Rosemary
  - - 3 sprigs Fresh Thyme
  - - 2 Bay Leaves
  - - 1 teaspoon Dried Oregano
  - - 1 teaspoon Salt (or to taste)
  - - ½ teaspoon Black Pepper (freshly ground is best)

- Optional Ingredients (for extra flavor and richness):
  - - 1 tablespoon Balsamic Vinegar (adds depth and sweetness)
  - - 1 teaspoon Dijon Mustard (enhances savory notes)
  - - Lemon Zest (from ½ lemon, brightens the flavors)
  - - Anchovy Paste (½ teaspoon, adds umami depth – don’t worry, you won’t taste fishy flavor)

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Instructions

Step 1: Sear the Lamb Shoulder

1. Prepare Lamb: Pat the lamb shoulder dry with paper towels. This is crucial for getting a good sear. Season generously on all sides with salt and black pepper.

1. Heat Instant Pot: Turn on your Instant Pot and select the “Sauté” function on “High” heat. Add olive oil to the pot and let it heat up until shimmering.

1. Sear Lamb on All Sides: Carefully place the lamb shoulder in the hot Instant Pot. Sear on all sides, including the ends, until nicely browned. This should take about 3-4 minutes per side. Searing develops flavor and creates a rich crust. Work in batches if necessary to avoid overcrowding the pot and ensure proper searing.

1. Remove Lamb: Once seared, remove the lamb shoulder from the Instant Pot and set it aside.

Step 2: Sauté Aromatics and Build Flavor

1. Sauté Vegetables: Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.

1. Add Garlic and Tomato Paste: Add the minced garlic and tomato paste to the pot. Sauté for another 1-2 minutes, stirring constantly, until the garlic is fragrant and the tomato paste darkens slightly. This step deepens the flavor of the sauce.

1. Deglaze with Red Wine: Pour in the dry red wine (or beef broth substitute) to deglaze the Instant Pot. Scrape the bottom of the pot with a wooden spoon or spatula to loosen any browned bits (fond) that have stuck to the bottom. These browned bits are packed with flavor and will enhance the sauce. Let the wine simmer for a minute or two to reduce slightly.

1. Add Broth and Seasonings: Pour in the beef broth. Add the fresh rosemary sprigs, thyme sprigs, bay leaves, dried oregano, and optional balsamic vinegar and Dijon mustard (if using). Stir to combine all ingredients.

Step 3: Pressure Cook the Lamb Shoulder

1. Return Lamb to Pot: Place the seared lamb shoulder back into the Instant Pot, nestling it into the vegetable and broth mixture.

1. Pressure Cook: Secure the Instant Pot lid, ensuring the valve is set to “Sealing.” Select “Pressure Cook” or “Manual” function on “High” pressure and set the cooking time for 60-75 minutes (for a 3-4 lb shoulder). The exact cooking time may vary slightly depending on the size and thickness of your lamb shoulder and your Instant Pot model. For very fall-apart lamb, aim for the longer end of the time range.

1. Natural Pressure Release: Once the cooking cycle is complete, allow the Instant Pot to naturally release pressure for at least 15-20 minutes, or until the pressure valve drops on its own. Natural pressure release helps the lamb remain tender and moist. You can then manually release any remaining pressure if needed.

Step 4: Shred Lamb and Reduce Sauce (Optional)

1. Remove Lamb: Carefully remove the lamb shoulder from the Instant Pot and place it on a cutting board or platter. It should be incredibly tender and easily shreddable.

1. Shred Lamb: Using two forks, shred the lamb shoulder, discarding any excess fat, bone, and connective tissue.

1. Reduce Sauce (Optional): If you prefer a thicker sauce, you can use the “Sauté” function again to reduce the braising liquid. Select “Sauté” on “High” heat and let the sauce simmer and reduce, stirring occasionally, until it reaches your desired consistency. This step is optional; the sauce is delicious as is. You can also thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) added during the last few minutes of sautéing, if desired.

1. Strain Sauce (Optional): For a smoother sauce, you can strain the braising liquid through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids.

Step 5: Serve and Enjoy!

1. Combine Lamb and Sauce: Return the shredded lamb to the Instant Pot with the sauce (reduced or unreduced). Stir to coat the lamb evenly with the flavorful sauce.

1. Serve Hot: Serve the Instant Pot Lamb Shoulder hot, garnished with fresh parsley or lemon zest, if desired.

Nutrition

Serving Size: one normal portion
Calories: 400-600
Fat: 20-40g
Carbohydrates: 10-15g
Protein: 40-50g