Instant Pot Lamb Ragu
A hearty and comforting lamb ragu made effortlessly in the Instant Pot, perfect for busy days.
Ingredients
Main Ingredients
- 2 pounds lamb shanks
- 1 unit onion, diced
- 2 units carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 cup grape juice (as a substitute for red wine)
- 2 cups beef or chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
Preparation
- Set the Instant Pot to ‘Sauté’ mode. Add the lamb shanks and brown on all sides. Remove and set aside.
- Add the onion, carrots, celery, and garlic to the pot. Sauté until softened, about 5 minutes.
- Stir in the crushed tomatoes, grape juice, broth, tomato paste, oregano, thyme, salt, and pepper.
- Return the lamb shanks to the pot. Close the lid and set the Instant Pot to ‘Manual’ for 45 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then quick release the remaining pressure.
- Remove the lamb shanks and shred the meat. Return the shredded lamb to the sauce and stir.
- Serve over pasta or polenta, garnished with fresh basil or parsley.
Notes
Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Let flavors meld by allowing the ragu to sit for a few minutes after cooking for best results.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 35gFat: 20gSaturated Fat: 8gSodium: 700mgFiber: 3gSugar: 6g