Man cooks leg of lamb in a pressure cooker for tender, pull-apart meat and super flavorful balsamic sauce!
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Balsamic-Braised Leg of Lamb
RECIPE COURTESY OF GUY FIERI
Level: Easy
Overall: 2 hr 10 min
Active: 45 minutes
Yield: 6 to 8 portions

Components

One 5- to 6-pound leg of lamb, deboned (ask the butcher to eliminate the bone and suffice into 3 or 4 pieces).
Extra-virgin olive oil.
Kosher salt and newly ground black pepper.
6 cloves garlic.
1 bulb fennel, sliced.
1 jalapeno, roughly chopped (with seeds).
1 yellow onion, approximately sliced.
1 red bell pepper, approximately sliced.
1/2 cup tomato paste.
1 quart low-sodium beef stock.
2 cups balsamic vinegar.
2 tablespoons molasses.

Directions.

Special devices: an 8-quart stovetop pressure cooker.

Cut the leg of lamb into 4 even pieces.

Heat 2 to 3 tablespoons olive oil in an 8-quart stovetop pressure cooker over medium-high heat. Spray the lamb pieces and bones all over with salt and pepper. Operating in batches (to not overcrowd the pot), burn the meat and bones in the hot oil till well browned on all sides. Remove from the pot and reserved. Put off excess oil from the pot and after that include the garlic, fennel, jalapenos, onions and red bell peppers. Sweat for 2 to 3 minutes. Add tomato paste; cook for 2 minutes. Deglaze with the beef stock and balsamic vinegar. Include the seared lamb and bones back the pot, close the pressure cooker and cook on low heat until fork tender, 45 minutes.

Get rid of the lamb from the braising liquid and pull into large portions. Get rid of the bones from the pot, and discard. Strain the braising liquid and then add it back to the pot. Prepare over medium heat till the liquid is minimized by half. Switch off the heat, add the lamb back to the pot and spoon the decreased liquid over the leading to glaze. Keep warm up until all set to serve.

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Man Fieri's Balsamic-Braised Leg of Lamb|Guy's Huge Bite|Food Network.