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By Princess Frost

Instant Pot Lamb Ragu - Whole30, Paleo

Name: Instant Pot Lamb Ragu - Whole30, Paleo
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: European
Ingredients: 2 kg leg of lamb, bone-in (cut into 2" cubes (you can ask your butcher to do this)); 1 medium-sized onion (diced); 2 celery stalks (diced); 2 carrots ( diced); 6-8 cloves garlic (finely-sliced); 2 cups tomato passata (preferably in a glass jar); 1 cup chicken stock; 2 bay leaves; 1 tbsp densely-packed fresh rosemary (finely chopped); 1 tsp densely-packed oregano (finely chopped); 1 tbsp avocado oil; kosher salt and black pepper to taste

10 steps

Prep:15minCook:1h

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.

Updated at: Thu, 17 Aug 2023 13:15:38 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories450.6 kcal (23%)

Total Fat29.2 g (42%)

Carbs7.4 g (3%)

Sugars1.8 g (2%)

Protein36.9 g (74%)

Sodium272.5 mg (14%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2kgleg of lamb

bone-in, cut into 2" cubes, you can ask your butcher to do this

6 clovesgarlic

2 cupstomato passata

preferably in a glass jar

1 cupchicken stock

2bay leaves

1 Tbspfresh rosemary

densely-packed, finely chopped

1 tsporegano

densely-packed, finely chopped

1 Tbspavocado oil

Instructions

Step 1

Set Instant Pot to Sautée mode and allow to preheat.

Step 2

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.

Step 3

Add avocado oil to preheated Instant Pot and brown all sides of the lamb in batches. Transfer browned meat to bowl and set aside.

Step 4

To the Instant Pot, add onion, celery, and carrot - season with a pinch of salt. Sautée vegetables until softened (approximately 10-12 minutes). Be sure to scrape all the brown bits off the bottom of the pot.

Step 5

Add garlic, rosemary, oregano and bay leaves and season with 1 tsp of freshly-cracked black pepper. Sautée an additional 60 seconds.

Step 6

Return browned meat to the Instant Pot and add tomato passata and chicken stock. Give everything a stir and cook on Sautée 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.

Step 7

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.

Step 8

After cooking time has elapse, depressurize manually, and switch back to the Sautée mode to reduce the sauce. As the sauce reduces, use a pair of tongs and a fork to shred the meat in the pot.

Step 9

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.

Step 10

Serve over Cauliflower Polenta or Zucchini Noodles.

View on cookprimalgourmet.com

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