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Braised Lamb Shanks Recipe

Braised Lamb Shanks only take 45 minutes to cook using your pressure cooker. Braised in a spiced chipotle tomato marinade, these quick and easy lamb shanks are fall-off-the-bone tender and full of flavor! It’s perfect for Sunday dinners or Easter when served with warm Garlic Dinner Rolls.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 350 kcal
Course: Main Course
Cuisine: American , Mexican

Ingredients

Braised Lamb
  • 3 1/2 pounds lamb shanks about 3
  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground mustard
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons neutral oil
  • 1 (15-ounce) can of whole or diced tomatoes
  • 1 cup water
  • 1 chipotle in adobo
  • 2 cloves garlic
  • 1/4 white onion sliced, plus more, diced, as garnish
  • 4 carrots trimmed, peeled and roughly chopped 
  • 1 tablespoon cilantro minced, as garnish
  • 1 radish thinly sliced, as garnish
  • 1 lime cut into wedges, as garnish

Instructions

To Braise in the Oven:
    Cup of Yum
  1. Place the lamb shanks on a cutting board or baking sheet. In a shallow bowl or plate, whisk together the salt, garlic powder, cumin, coriander, mustard and black pepper. Sprinkle the lamb shanks with the spice mixture and allow them to come to room temperature, about 30 minutes. 
  2. In a large Dutch oven, set over medium heat, add the vegetable oil. When hot, add the lamb shanks, in batches of two, searing them on both sides for about 5 to 7 minutes. Remove them from the pot and transfer them to a bowl. Repeat with the remaining two lamb shanks. 
  3. To a blender, add the chipotle in adobo, tomato sauce, water and salt. Blend until pureed, about 1 minute. Give it a taste and adjust salt to your liking, I added an additional pinch of salt. 
  4. Pour the sauce over the shanks in the Dutch Oven and cover with a lid. . Transfer to the oven for 2 1/2 to 3 hours, until fork tender.
To Make in the Instant Pot:
  1. To the Instant Pot, add the garlic, sliced onion, carrots and chipotle/tomato sauce mixture. Next, add the lamb shanks. Place the lid on the Instant Pot and manually set it for 45 minutes on “high pressure.” When the lamb shanks have finished cooking, allow the Instant Pot to naturally release for 15 minutes. Open the steam valve to release the remaining steam and once that’s complete, remove the lid and transfer the lamb shanks to a serving plate and cover with foil. 
  2. Turn the setting to sauté and allow the sauce to cook and thicken for about 10 to 15 minutes. 
To Serve the Lamb Shanks:
  1. To serve, uncover the lamb shanks, pour the sauce and carrots over the shanks. Garnish with minced cilantro, sliced radishes, diced white onion and lime wedges. 

Notes

  •  
  • Equipment: 
  • Cutting board | Chef's Knife | Instant Pot | Tongs
  • Garnishing ideas. I used a bit of diced white onion, fresh cilantro and sliced radishes.
  • Use the meat to make a taco! Warm up the tortilla, shred the meat then top with your favorite taco toppings.
  • Don’t skip the searing the meat! It’s an extra step but one that shouldn’t be missed! Searing will give the lamb a better flavor and texture.

Nutrition Information

Serving 6g Calories 350kcal (18%) Carbohydrates 5g (2%) Protein 25g (50%) Fat 10g (15%) Saturated Fat 12g (60%) Cholesterol 128mg (43%) Sodium 9mg (0%) Potassium 129mg (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 350

% Daily Value*

Serving 6g
Calories 350kcal 18%
Carbohydrates 5g 2%
Protein 25g 50%
Fat 10g 15%
Saturated Fat 12g 60%
Cholesterol 128mg 43%
Sodium 9mg 0%
Potassium 129mg 3%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.