This recipe delivers incredibly tender lamb neck, slow-cooked in a pressure cooker to achieve a rich, fall-off-the-bone texture. It’s a comforting and hearty main dish, perfect for a cozy evening, often found in European comfort food traditions.
Tender Pressure Cooker Lamb Neck
This recipe delivers incredibly tender lamb neck, slow-cooked in a pressure cooker to achieve a rich, fall-off-the-bone texture. It's a comforting and hearty main dish, perfect for a cozy evening, often found in European comfort food traditions.
Ingredients
- 2.5 lbs lamb neck cut into thick pieces
- 2 tbsp olive oil for searing
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cups beef broth or red wine
- 1 tsp dried rosemary
Instructions
- Heat olive oil in a pressure cooker over medium-high heat. Sear lamb neck pieces in batches until well browned on all sides. Remove and set aside.
- Add chopped onion and garlic to the pot, sauté for 3-5 minutes until softened. Deglaze with a splash of broth if needed.
- Return seared lamb neck to the pot. Pour in beef broth (or red wine), add dried rosemary, salt, and black pepper.
- Secure the lid on the pressure cooker. Cook on high pressure for 2 hours.
- Allow the pressure to release naturally. Once the pressure valve drops, carefully open the lid.
- Check the lamb neck for tenderness; it should be fork-tender and easily falling off the bone. Adjust seasoning if necessary. Serve hot.
Notes
For extra flavor, sear the lamb neck well before pressure cooking. This dish pairs wonderfully with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious juices. Leftovers are often even more flavorful the next day!
