Lamb Ragu
This Lamb Ragu is Whole30, Paleo, gluten-free & every bit as flavourful as traditional versions. Thanks to the Instant Pot it takes half the time to cook. Course: Main Course. Cuisine: Italian.
⏱️ Prep: 15 min🍳 Cook: 60 min
Ingredients
| 2 kg | Leg of lamb, bone-in, cut into 2" cubes (you can ask your butcher to do this) | |
| 1 medium | Onion, diced | |
| 2 | Celery stalks, diced | |
| 2 | Carrots, diced | |
| 7 | Cloves garlic, finely-sliced | |
| 2 cups | 480 ml | Tomato passata (preferably in a glass jar) |
| 1 cup | 240 ml | Chicken stock |
| 2 | Bay leaves | |
| 1 tbsp | 15 ml | Densely-packed fresh rosemary, finely chopped |
| 1 tsp | 5 ml | Densely-packed oregano, finely chopped |
| 1 tbsp | 15 ml | Avocado oil |
| — | Kosher salt and black pepper to taste |
Instructions
- Set Instant Pot to Sauté mode and allow to preheat.
- Meanwhile, rinse leg of lamb and pat very dry with paper towel. Cut into 2" chunks and season all sides with a bit of kosher salt.
- Add avocado oil to preheated Instant Pot and brown all sides of the lamb in batches. Transfer browned meat to bowl and set aside.
- To the Instant Pot, add onion, celery, and carrot - season with a pinch of salt. Sauté vegetables until softened (approximately 10-12 minutes). Be sure to scrape all the brown bits off the bottom of the pot.
- Add garlic, rosemary, oregano and bay leaves and season with 1 tsp of freshly-cracked black pepper. Sauté an additional 60 seconds.
- Return browned meat to the Instant Pot and add tomato passata and chicken stock. Give everything a stir and cook on Sauté mode until the sauce comes to a simmer. **Note: this will help reduce the time it takes to seal the Instant Pot and initiate the timer.
- Close the lid, set the pressure release valve to the 'Sealing' position and program the Instant Pot to Manual Mode, High Pressure for 60 minutes. **Note: You can also use the 'Meat/Stew' mode with High Pressure for 60 minutes.
- After cooking time has elapsed, depressurize manually, and switch back to the Sauté mode to reduce the sauce. As the sauce reduces, use a pair of tongs and a fork to shred the meat in the pot.
- Reduce sauce to desired consistency (I like it thick and chunky), taste for seasoning and adjust salt and pepper as required. Note: If you reduce the sauce too much, simply add a little bit of stock to reconstitute.
- Serve over Cauliflower Polenta or Zucchini Noodles.
Recipe Notes: This recipe can also be made on the stovetop in a Dutch oven. You can substitute beef chuck, short rib or venison stewing meat in the place of lamb.