Instant Pot Braised Lamb with Garlic and Tomatoes ragout

Instant Pot Braised Lamb with Garlic and Tomatoes Ragout

Ingredients:

• 1 (1 1/2 to 3 pound) boneless beef chuck, pork shoulder or lamb roast, tied with a string 

• 1 head garlic, separated into cloves, peeled

• 1/2 Tbs balsamic vinegar

• 2 Tbs roasted or confit garlic

• 1/3 C tomato paste

• 4 rosemary sprigs

• 1 small onion rough chop

Preparation:

1. Coarsely chop tomatoes with their juice in a using a hand immersion blender or simply crush them in their can with your hand to break them up. Put roast in cooking insert. Pour tomatoes over roast and scatter the garlic around it. Season generously with salt and pepper. Press the meat/stew button to cook at high pressure for 60 minutes. Let the pressure release naturally for 10 minutes, then release the pressure manually, and take out the roast and test for doneness. If it is not cooked to your liking, return to the pot for another 5 to 10 minutes at the same setting. Cool slightly and remove fat off the top. Remove the meat to a serving platter. 

2. Press Sauté and let the sauce in the pot reduce for 10 to 20 minutes, until your desired thickness is achieved, then pour it over the meat. 

3. Transfer meat to a slicing board. Cut roast into 1/4-inch-thick slices and serve with sauce, garlic and orzo or mashed potatoes or crusty bread. 

4. Do ahead: With almost all braises, this is even better on the second day, Let it cool to room temperature, then chill it in the fridge until needed. Remove fat from atop the sauce before warming and rewarm in oven or in a saucepan. 

Adapted from a Smitten Kitchen Recipe

Urban Cowgill October 2024