Instant Pot Lamb Shank
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
45 mins
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Additional Time
20 mins
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Total Time
1 hr 20 mins
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Servings
2
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Calories
611 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Lamb Shank
Description
In this recipe, lamb shanks are browned in olive oil to develop color and depth. Vegetables like carrot, celery, onion, and garlic are sautéed to build flavor, followed by deglazing with red wine and water to lift browned bits from the cooking vessel. Whole peppercorns, salt, and fresh rosemary sprigs are added for aromatics. The lamb shanks are returned to the liquid and pressure cooked to tender perfection in the Instant Pot.
The pressure cooking greatly reduces the usual braising time while tenderizing the meat thoroughly. After cooking, the sauce is thickened by stirring in a cornstarch slurry, resulting in a glossy, flavorful gravy. The finished dish has tender meat with a rich, aromatic sauce ideal for hearty meals.
The cooked lamb shanks can be served with vegetables, mashed potatoes, or grains that complement the braised flavors.
Note that cooking quantities may need adjustment for larger Instant Pot models, and slight bone exposure above the max fill line is acceptable for this recipe.
Ingredients
- 2 1 pound lamb shank
- salt
- black pepper
- 2 Tablespoon olive oil
- 1 carrot sliced
- 2 celery sliced, stalks
- 1 onion diced
- 2 garlic minced, cloves
- 3/4 cup red wine
- 3/4 cup water
- 4 peppercorns
- 1 teaspoon salt
- 2 rosemary springs
- 2 Tablespoons cornstarch
- 2 Tablespoons water cold
Instructions
- Brown the lamb shanks. If they fit in the Instant Pot set it on Saute and brown on all sides in olive oil. If they are too large use a frying pan to brown them.
- If you browned the lamb shanks in the Instant Pot remove them and set them aside. Set the Instant Pot on Saute and saute the carrots, celery and onion in the olive oil for 3 minutes. Add the garlic and turn the Instant Pot off.
- Deglaze the Instant Pot by adding the wine and water. Scrape the bottom of the Instant Pot with a wooden spoon to release any bit of meat or vegetables that are stick to the bottom.
- Add the peppercorns, salt and rosemary and stir. Return the lamb shanks to the Instant Pot, putting the meaty ends in the liquid.
- Place the lid on the Instant Pot, checking the sealing ring and making sure the valve is closed. Set on Manual, high pressure, for 45 minutes.
- Once the pressure cooker is done let it release naturally for 10 minutes. Then release any remaining pressure manually.
- Take the lamb shanks out of the liquid. Mix the cornstarch and cold water. Stir the mixture into the Instant Pot and set it on Saute. Cook, stirring for 5 minutes to thicken the gravy.
Notes
- The lamb shanks can slightly exceed the Instant Pot's maximum fill line on top without affecting the cooking process.
- Adjust wine and water quantities if cooking three shanks, increasing each to 1 cup to ensure enough liquid.
- Recipe tested on a 6-quart Instant Pot; modifications may be needed for other sizes or brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 611kcal | 31% |
| Carbohydrates | 20g | 7% |
| Protein | 60g | 120% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 14g | 70% |
| Cholesterol | 192mg | 64% |
| Sodium | 1449mg | 60% |
| Potassium | 1074mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5282IU | 106% |
| Vitamin C | 8mg | 9% |
| Calcium | 83mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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