Recipe Provided By“Joyful Healthy Eats”
- 3-4 pounds bone-in American lamb shank
- Salt & pepper
- 2 tablespoons avocado oil
- 1 yellow onion, (diced)
- 3 garlic cloves
- 1 red pepper, (diced)
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 tablespoon dry rosemary
- 1/2 tablespoon dry thyme
- 1/4 teaspoon red pepper flakes
- 1 cup beef bone broth
- 1 Bay leaf
- 1 lb. Pappardelle pasta
- Fresh Burrata cheese, (crumbled)
- 1/2 cup basil pesto
Season both sides of lamb with salt & pepper.
Set Instant Pot to Sauté mode. Add one tablespoon of the avocado oil. Then add lamb, sear both sides for 3-4 minutes until browned. Remove lamb from Instant Pot and set aside.
Add one tablespoon of avocado oil and the diced onion. Sauté for 3 to 4 minutes. Add garlic, sauté for 30 seconds and stir. Add in red pepper, sauté for 2 minutes. Pour in crushed tomatoes, tomato paste, herbs, and red pepper flakes. Stir and let simmer for 2-3 minutes.
Add lamb back to the Instant Pot along with beef bone broth and the Bay leaf. Secure the lid. Set Instant Pot to Meat or Pressure Cook mode on high, for 40 minutes. Do a natural release for 10 minutes. Remove shank from Instant Pot and shred the meat. Add lamb meat back to the Instant Pot with the sauce.
Bring a pot of water to a boil. Season with salt. Add in Pappardelle pasta, cook until al dente.
Toss the Lamb Ragu with pasta. Top with pieces of Burrata cheese and dollops of basil pesto.
Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.