Instant Pot Lamb Shank
User Reviews
5
95 reviews
Excellent
-
Total Time
1 hr 25 mins
-
Servings
4
-
Calories
290 kcal
-
Course
Main Course, Dinner
-
Cuisine
Mediterranean
Instant Pot Lamb Shank
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The Instant Pot Lamb Shank recipe features lamb shanks browned and then cooked with aromatic spices including cumin, cinnamon, turmeric, and ground coriander alongside garlic, tomatoes, and onions. The pressure cooking method produces tender, flavorful meat in less time than traditional braising.
Description
This recipe begins by browning seasoned lamb shanks in the Instant Pot on a high sauté setting to develop a deep, caramelized crust. Onions and garlic are sautéed next, then a blend of warm spices—ground cumin, cinnamon, turmeric, and coriander—are added to build a fragrant base.
Tomatoes and chicken stock are used to deglaze the pot, scraping up browned bits to enhance flavor. The lamb shanks are returned to the pot before sealing and pressure cooking, which tenderizes the tough cuts efficiently while infusing the meat with the spices and aromatics.
Once cooked, the meat should be juicy and easily pulled from the bone, ideal for a hearty meal. Fresh coriander garnish adds a touch of brightness.
For an even deeper flavor, browning the meat before pressure cooking is recommended but can be skipped for convenience. Be sure to pat the meat dry for the best browning results.
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Ingredients
- 3 - 4 (1284g) lamb shank
- 2 tablespoons (30ml) olive oil
- 8 (34g) garlic sliced, cloves
- 2 (311g) tomato quartered
- 1 (281g) onion sliced, large
- 1 cup (250ml) chicken stock unsalted
- 2 teaspoons (5g) cumin ground
- ½ teaspoon (1.5g) cinnamon powder
- ½ teaspoon (1.5g) Turmeric
- ½ teaspoon (1g) coriander seed ground
- salt to taste
- black pepper to taste
Garnish
- Coriander fresh
Instructions
- Brown Lamb Shank in Instant Pot: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins) - you want Instant Pot to be as hot as it can be for the maillard reaction. Pat dry the lamb shanks, then season one side with salt & black pepper. Drizzle the inner pot with 2 tbsp (30ml) olive oil. Then, place the seasoned side of the lamb shanks in Instant Pot. Season the other side with more salt & black pepper. Brown each side for 5 mins to develop some awesome deep flavors. *Note: If you prefer to "dump-it-all-in", skip the browning & saute steps.
- Saute Onion and Spices: Set browned lamb shanks aside. Add in sliced onions, then saute until softened (~2 - 3 mins). Add in sliced garlic, 2 tsp (5g) ground cumin, ½ tsp (1.5g) cinnamon powder, ½ tsp (1.5g) turmeric, and ½ tsp (1g) ground coriander seed. Saute for another minute.
- Deglaze Instant Pot: Pour 1 cup unsalted chicken stock in Instant Pot, then deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon.
- Pressure Cook Lamb Shanks: Place browned lamb shanks back in Instant Pot and partially submerge them into the liquid as best as possible. Layer the quartered tomatoes on top. With Venting Knob at Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 36 minutes + 15 minutes Natural Release. After 15 minutes, release remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.
- Taste and Season Lamb Shank: Set aside lamb shanks. Use a fork to test if the lamb shanks are tendered enough. Bring sauce back to a boil with the "Saute" function, then let it thicken a bit. Taste and adjust seasoning accordingly.
- Serve Instant Pot Lamb Shank: This recipe is best made the day before serving! With proper seasoning, the flavors will really penetrate & come together the next day. Submerge the lamb shanks back in the sauce. Chill the whole inner pot, then place it in the fridge. To serve, place the inner pot back in Instant Pot, then reheat at High Pressure for 0 (zero) minute (set the cooking time to "0 (zero)" minute with the "-" button) and Natural Release for 15 minutes. Garnish with fresh coriander & serve! Enjoy~ :)
Equipments used:
Notes
- Brown the lamb shanks in the Instant Pot before pressure cooking to enhance the flavor through Maillard reaction.
- If you prefer a simpler method, you can omit browning and sautéing steps and cook all ingredients directly under pressure.
- Patting the lamb dry before seasoning helps achieve a good sear on the meat.
- Fresh coriander adds a fresh herbal note when used as garnish just before serving.
Nutrition Information
Show Details
Calories
290kcal
(15%)
Carbohydrates
14g
(5%)
Protein
31g
(62%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
91mg
(30%)
Sodium
132mg
(6%)
Potassium
701mg
(15%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
660IU
(13%)
Vitamin C
19mg
(21%)
Calcium
60mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 31g | 62% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 91mg | 30% |
| Sodium | 132mg | 6% |
| Potassium | 701mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 19mg | 21% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
95 reviews
Excellent
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