Instant Dutch Oven - Wine Braised Leg of Lamb


  • 5-5 1/2 lbs leg of lamb
  • 3 tbsp olive oil
  • 6 garlic cloves
  • 3 in carrots
  • 2 onions
  • 4 bay leaves
  • 3 thyme sprig
  • 2 cups red wine
  • 1 cup beef broth
  • Trim some of the excess fat on the lamb. Season the lamb with salt and black pepper
  • Select SEAR/SAUTÉ Mode. Press Temp/Time button to set the time to 40 minutes with the knob. Press START.
  • When the unit is hot, add the oil and nicely sear all sides of the lamb.
  • Take the lamb out and sauté garlic, carrots, onion, thyme, and bay leaves in the cooking vessel for about 10 minutes.
  • Add lamb on top.
  • Add wine and let it simmer for 3 minutes.
  • Add beef stock and bring to boil.
  • Close the lid.
  • Press CANCEL.
  • Select BRAISE press Temp/Time button to set the time to 3 hours with the knob. Press START. Flip the leg of lamb halfway through cooking time.
  • The Lamb should be very soft and moist at the end. Extend cooking time if necessary.
  • Press CANCEL.
  • Carefully take the lamb out, slice and serve.
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