Ingredients
- Lamb Shoulder (2.5 – 3 lbs, bone-in or boneless): Lamb shoulder is the star of the show, and for good reason. It’s a cut known for its rich flavor and generous marbling of fat, which renders beautifully during cooking, resulting in incredibly tender and juicy meat. You can use either bone-in or boneless lamb shoulder for this recipe. Bone-in shoulder often imparts slightly more flavor due to the bone marrow, and it tends to be a bit more economical. Boneless shoulder is easier to carve after cooking and can be a good choice if you prefer convenience. Aim for a shoulder that is between 2.5 and 3 pounds, as this size will fit comfortably in most standard 6-quart Instant Pots and will cook through evenly. If you are using a larger Instant Pot, you can easily scale up the recipe. When selecting your lamb shoulder, look for one that is well-marbled with fat throughout. This fat is essential for keeping the lamb moist and flavorful during pressure cooking.
- Olive Oil (2 tablespoons): Olive oil is used for searing the lamb shoulder, which is a crucial step in building flavor. Searing creates a beautiful brown crust on the outside of the lamb, through the Maillard reaction, which develops complex and savory flavors that are essential for a truly delicious dish. Use a good quality olive oil for the best flavor. Extra virgin olive oil is a great choice, but regular olive oil will also work well.
- Yellow Onion (1 large, chopped): Onion forms the aromatic base for our lamb shoulder. As it cooks down in the Instant Pot, it releases its sweet and savory flavors, adding depth and complexity to the dish. Yellow onions are a good all-purpose choice, but you could also use white or sweet onions. Chopping the onion into roughly even pieces ensures that it cooks evenly and releases its flavor effectively.
- Carrots (2 large, chopped): Carrots add sweetness and a touch of earthy flavor to the lamb shoulder. They also become wonderfully tender during pressure cooking and contribute to the overall richness of the gravy. Like the onions, chop the carrots into roughly even pieces. You can use regular carrots or baby carrots – if using baby carrots, you may want to halve or quarter them depending on their size.
- Celery (2 stalks, chopped): Celery, along with onion and carrots, forms the classic mirepoix, a foundational flavor base in many cuisines. Celery adds a subtle savory and slightly peppery note that balances the sweetness of the carrots and onions, creating a more complex flavor profile. Chop the celery into pieces similar in size to the carrots and onions.
- Garlic (4 cloves, minced): Garlic is a powerhouse of flavor and is essential for adding pungency and aroma to the lamb shoulder. Minced garlic releases its flavor more readily than whole cloves. Fresh garlic is highly recommended for the best flavor, but in a pinch, you can use pre-minced garlic or garlic powder (though fresh is always preferable).
- Fresh Rosemary (2 sprigs) and Thyme (2 sprigs): Fresh herbs are key to infusing the lamb shoulder with aromatic and herbaceous notes. Rosemary and thyme are classic pairings with lamb, and their earthy, slightly piney and lemony flavors complement the richness of the meat beautifully. Using fresh herbs is ideal, but if you only have dried herbs on hand, you can use about 1 teaspoon of dried rosemary and 1 teaspoon of dried thyme. However, fresh herbs provide a brighter and more vibrant flavor.
- Bay Leaf (1): Bay leaf is a subtle but important flavor enhancer. It adds a slightly floral and tea-like note that deepens the overall flavor of the dish during the long cooking process. One bay leaf is usually sufficient to impart its flavor without being overpowering. Remember to remove the bay leaf before serving.
- Dry Red Wine (1 cup, optional but recommended): Red wine adds depth of flavor, acidity, and richness to the braising liquid. As it reduces during pressure cooking, it intensifies and contributes to a more complex and savory gravy. A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works well. If you prefer not to use wine, you can substitute it with an equal amount of beef broth or lamb broth.
- Beef Broth or Lamb Broth (2 cups): Broth forms the base of the braising liquid and adds moisture and savory flavor to the lamb shoulder as it cooks. Beef broth is a readily available and flavorful option that complements lamb well. If you can find lamb broth, it will further enhance the lamb flavor. Low-sodium broth is recommended so you can control the salt level in the dish.
- Worcestershire Sauce (1 tablespoon): Worcestershire sauce adds umami and depth of flavor to the braising liquid. Its complex blend of flavors enhances the savory notes of the lamb and vegetables. A little goes a long way, so just one tablespoon is usually sufficient.
- Salt and Black Pepper (to taste): Salt and pepper are essential seasonings to enhance the natural flavors of the lamb and other ingredients. Season the lamb generously with salt and pepper before searing, and then adjust seasoning to taste at the end of cooking. Freshly ground black pepper is always preferred for its brighter flavor.
- Cornstarch (1 tablespoon, optional for thickening gravy): Cornstarch is used to thicken the gravy at the end of cooking, if desired. If you prefer a thicker gravy, whisk together cornstarch with a little cold water to create a slurry and then stir it into the cooking juices. This is optional, as the natural reduction of the braising liquid will also create a delicious gravy.
Instructions
Step 1: Prepare the Lamb Shoulder
Pat the lamb shoulder dry with paper towels. This is important because dry meat sears better and develops a nicer crust. Season the lamb generously on all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning – it’s crucial for flavor.
Step 2: Sear the Lamb Shoulder
Turn on your Instant Pot and select the “Sauté” function on “High” heat. Add olive oil to the Instant Pot pot and let it heat up until shimmering. Once hot, carefully place the lamb shoulder in the pot and sear it on all sides until nicely browned. This step is crucial for developing flavor. Searing creates a rich, caramelized crust that adds depth to the final dish. Work in batches if necessary to avoid overcrowding the pot, which can steam the meat instead of searing it. Each side should take about 3-4 minutes to brown properly. Remove the seared lamb shoulder from the Instant Pot and set aside.
Step 3: Sauté Aromatics
Add the chopped onion, carrots, and celery to the Instant Pot pot (there will be flavorful browned bits left from searing the lamb – don’t scrape these off, they will add even more flavor to the dish). Sauté the vegetables over medium heat until they begin to soften and become fragrant, about 5-7 minutes. Stir occasionally to prevent sticking. Add the minced garlic and sauté for another minute until fragrant, being careful not to burn the garlic.
Step 4: Deglaze the Pot
Pour in the dry red wine (if using) to deglaze the pot. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pot. These browned bits are packed with flavor and will contribute to a richer gravy. Let the wine simmer for a minute or two, allowing some of the alcohol to evaporate. If not using wine, simply use a splash of broth to deglaze.
Step 5: Add Broth and Seasonings
Pour in the beef broth or lamb broth, and add the Worcestershire sauce, rosemary sprigs, thyme sprigs, and bay leaf to the Instant Pot. Stir to combine all the ingredients.
Step 6: Pressure Cook the Lamb Shoulder
Return the seared lamb shoulder to the Instant Pot, nestling it into the vegetables and broth. Ensure there is enough liquid in the pot – the liquid should come about halfway up the lamb shoulder. If needed, add a little more broth to ensure there’s enough liquid for pressure cooking.
Close the Instant Pot lid and seal the valve. Select “Manual” or “Pressure Cook” function and set the cooking time to 60 minutes on “High” pressure. The Instant Pot will take some time to come to pressure, which is normal.
Step 7: Natural Pressure Release
Once the cooking time is complete, allow the Instant Pot to naturally pressure release for 20 minutes. This means letting the pressure release on its own without manually venting. Natural pressure release helps to keep the lamb shoulder moist and tender. After 20 minutes of natural pressure release, you can manually release any remaining pressure by carefully moving the valve to the “Venting” position. Be cautious of the steam when releasing pressure.
Step 8: Shred the Lamb and Thicken Gravy (Optional)
Carefully remove the lamb shoulder from the Instant Pot and place it on a cutting board. It should be incredibly tender and easily fall apart. Using two forks, shred the lamb shoulder, discarding any large pieces of fat or bone (if using bone-in shoulder).
If you want a thicker gravy, select the “Sauté” function on the Instant Pot again. Bring the cooking juices to a simmer. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water to create a slurry. Slowly pour the cornstarch slurry into the simmering cooking juices, stirring constantly. Cook for a few minutes until the gravy thickens to your desired consistency. If you prefer a thinner gravy, you can skip this step and simply reduce the cooking juices slightly by simmering them on “Sauté” mode for a few minutes.
Step 9: Serve
Return the shredded lamb shoulder to the Instant Pot and toss it with the gravy to coat. Alternatively, you can serve the shredded lamb separately and ladle the gravy over it. Remove the rosemary and thyme sprigs and bay leaf before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 450-550
- Fat: 25-35g
- Carbohydrates: 10-15g
- Protein: 40-50g