Instant Pot Braised Lamb With White Beans And Spinach Recipes

INSTANT POT BRAISED LAMB WITH WHITE BEANS AND SPINACH

Bone-in lamb shoulder chops turn meltingly tender and enrich a broth packed with garlic and rosemary in this Instant Pot dinner.

Provided by Anna Stockwell

Categories Lamb Instant Pot Onion Garlic Red Wine Rosemary Bean Spinach Lemon

Yield 4 servings

Number Of Ingredients 14

Instant Pot Braised Lamb With White Beans and Spinach image

Steps:

Pour 2 Tbsp. oil into Instant Pot and heat on Sauté setting on high until shimmering. Season lamb chops on all sides with pepper and 1 1/2 tsp. salt. Working in two batches, cook lamb in Instant Pot until golden brown, about 2 minutes per side. Transfer to a plate.
Add onion and garlic to hot oil in pot and cook, still on high Sauté setting and stirring occasionally, until fragrant, 1-2 minutes. Pour in wine and cook, scraping up browned bits from bottom of pot, until wine is slightly reduced and steam no longer smells boozy, 2-3 minutes. Pour in 2 cups hot water. Nestle chops and rosemary sprigs into pot, arranging in an even layer. Turn off Sauté setting. Lock on lid and cook at high pressure 20 minutes, then release pressure manually.
Transfer lamb to a large bowl; discard rosemary stems. Return heat to high Sauté setting and reduce braising liquid slightly while you shred lamb into bite-size pieces; remove and discard bones. Stir lamb and beans back into liquid in pot, then turn off heat. Add spinach and remaining 1/2 tsp. salt and stir until spinach is just wilted. Stir in lemon juice.
Divide lamb mixture among bowls. Drizzle with oil and serve with lemon wedges and bread alongside (if using).

Ingredients

2 Tbsp. extra-virgin olive oil, plus more for drizzling
4 bone-in lamb shoulder chops (about 1 1/2 lb.)
1 tsp. freshly ground black pepper
2 tsp. kosher salt, divided
1 small onion, finely chopped
3 garlic cloves, peeled, crushed
1/4 cup red wine
4 large sprigs rosemary
2 (14.5-oz.) cans white beans, such as cannellini, navy, or butter, drained, rinsed
1 bunch mature spinach, tough stems removed
2 Tbsp. fresh lemon juice
Lemon wedges and crusty bread (for serving; optional)
Special Equipment
An Instant Pot or pressure cooker

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Preheat the Instant Pot® by selecting Sauté and adjust to More for high heat. Heat the oil until it shimmers. Blot the lamb shanks dry with a paper towel. Add two shanks to the pot and cook, undisturbed, until browned, about 5 minutes. Turn over and repeat on the second side. Transfer the shanks to a plate and repeat with the remaining two shanks, transferring them to the plate when browned. Add the wine and cook, scraping to get up any browned bits from the bottom of the pot. Simmer the wine until it reduces by about half.
Add the bay leaf, onion, garlic, quartered carrot, and fennel (if using) to the pot. Transfer the browned shanks to the pot and pour in the stock. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 35 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.

Instant Pot Braised Lamb With White Beans And Spinach Recipes

INSTANT POT BRAISED LAMB WITH WHITE BEANS AND SPINACH

Bone-in lamb shoulder chops turn meltingly tender and enrich a broth packed with garlic and rosemary in this Instant Pot dinner.

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