Braised Lamb Shoulder with Fennel and Peas Pressure Cooker Recipe

Recipe Category: Meat


Braised Lamb Shoulder With Fennel And Peas Pressure Cooker Recipe


SERVES 6 – Cooker: 5- to 7-quart – Time: 25 minutes at HIGH pressure

  • 2 tablespoons olive oil
  • 4 lamb round-bone shoulder chops (about 2 pounds), trimmed of fat and cut into thirds
  • sea salt and freshly ground black pepper
  • 1 medium leek or 2 baby leeks (white part only), trimmed, cut in half lengthwise, rinsed well, and thinly sliced across
  • 4 cloves garlic, thinly sliced
  • ½ cup dry white wine or dry vermouth
  • 1 tablespoon minced fresh thyme
  • 1 large fennel bulb, trimmed of stalks and cut into 12 wedges
  • 1 cup chicken or vegetable broth
  • 1½ cups frozen petite peas, thawed
  • 2 tablespoons chopped fresh flatleaf parsley
  • shaved Pecorino Romano cheese, for serving.


  1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
  2. Season the lamb with salt and pepper
  3. Brown the meat in batches in a single layer on one side, about 3 minutes per batch
  4. Use a slotted spoon to transfer the browned meat to a plate
  5. Add the leek and cook, stirring a few times, until soft, about 2 minutes
  6. Add the garlic and cook 30 seconds
  7. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pot
  8. Return the meat and any accumulated juices to the pot
  9. Add the thyme and fennel
  10. Add the broth and season to taste with salt and pepper
  11. Close and lock the lid
  12. Set the burner heat to high
  13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  14. Set a timer to cook for 25 minutes
  15. Remove the pot from the heat
  16. Open the cooker with the Natural Release method; let stand for 15 minutes
  17. Be careful of the steam as you remove the lid
  18. The lamb and fennel should be fork tender
  19. Be careful of the steam as you remove the lid
  20. Skim any fat from the sauce
  21. Stir in the peas and parsley and let stand for a few minutes, covered, until heated through
  22. Divide among bowls, garnishing each portion with a generous shower of cheese
  23. Use a cheese grater or vegetable peeler to shave curls of cheese if you have a hunk
  24. Serve immediately
  25. Pecorino Romano is a dry grating cheese made from sheep’s milk and it really complements vegetables
  26. It is used in southern Italy and Sardinia instead of Parmigiano-Reggiano and has a tangier, more assertive taste

Full List of Meat Recipes
Full List of Lamb Recipes

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