Braised Lamb Shanks Recipe
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Unrated
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Prep Time
15 mins
-
Cook Time
45 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
350 kcal
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Course
Main Course
Braised Lamb Shanks Recipe
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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.
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Ingredients
Braised Lamb
- 3 1/2 pounds lamb shank about 3
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons cumin ground
- 1 teaspoon ground coriander
- 1 teaspoon ground mustard
- 1/2 teaspoon black pepper freshly cracked
- 2 tablespoons neutral oil
- 1 (15-ounce) tomatoes whole or diced, canned
- 1 cup water
- 1 chipotle in adobo
- 2 cloves garlic
- 1/4 white onion sliced, plus more, diced, as garnish
- 4 carrot 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:
- 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.
- 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.
- 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.
- 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:
- 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.
- Turn the setting to sauté and allow the sauce to cook and thicken for about 10 to 15 minutes.
To Serve the Lamb Shanks:
- 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.
Equipments used:
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
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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%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 350 kcal
% 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.
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