Go Back
+ servings

Low Carb Lamb Stew

A delicious low carb stew that can be made in under an hour!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Main Course, Main Dish, Soup
Cuisine: American
Servings: 6 people

Ingredients

  • 2-3 pounds Lamb Shank Aka Leg Aka Mmmm Cut Up Into ~2-3" cubes
  • 1 pat Butter
  • 3 Roma Tomatoes
  • 1 Onions Chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic Minced
  • 3 Red Bell Peppers sliced into strips
  • 0.5 cups Balsamic Vinegar or less
  • 3 tablespoons Tomato Paste
  • 2 cup Beef Stock
  • 2 Cinnamon Sticks
  • 1 tablespoon Thyme
  • 1 tablespoon Dried Basil
  • 2 Bay Leaves
  • 1 tablespoon Oregano
  • Salt N' Pepah To taste

Instructions

  • Mince garlic and cut up onions into ~1-2" pieces and sautee in olive oil in bottom of your pressure cooker on medium heat
  • Concurrent to that, use MOAR olive oil and that pat of butter (to raise the smoke point) and brown your lamb chunks in a large sautee pan - I did this because 3 lbs of lamb meat is a LOT of meat and I only have a 6qt pressure cooker, so I wanted to save time. You can definitely do this IN your pressure cooker if you don't want to dirty as many dishes or retain more of the lamb fat.
  • Dump everything (except red bell peppers) into pressure cooker - meat, tomato paste, spices, garlic & onions, beef stock, etc. I used about 1-2 teaspoons for all the spices .
  • Cook for about 30 minutes after your pressure cooker reaches 'pressure status' (for my ghetto pot, that means the top WOBBLES).
  • "Quick release" and add in the red bell pepper strips - also, do a quick 'taste test' and see if you like the broth - adjust seasonings as desired
  • Get the pressure cooker back to pressure status and cook for 15 more minutes and voila! Adjust salt and pepper to personal liking.
  • If you want to serve over something, cauliflower rice makes a great base