Instant Pot Lamb Shanks Recipe

Name: Instant Pot Lamb Shanks Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4 servings
Ingredients: 4 lamb shanks; 1 teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 medium-sized onion; 2 medium-sized carrots; 2 celery stalks; 1/2 teaspoon ground cumin; 1 teaspoon paprika; 2 tablespoons tomato paste; 3 cloves garlic; 3 cups beef broth; 1 cup red wine; 2 bay leaves; 1 tablespoon cornstarch; 2 tablespoons fresh herbs as garnish; A handful of pomegranate arils

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Pressure time
30 mins
Total Time
2 hrs
Servings
4 servings
Calories
392 kcal
Course
Main Course
Cuisine
American

Instant Pot Lamb Shanks Recipe

Robert Berry

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These Instant Pot Lamb Shanks are cooked to tender perfection, generously drizzled in a rich red wine sauce, and garnished with pomegranate seeds for a visually stunning meal. Serve these lamb shanks over mashed potatoes for a festive holiday dinner, or make it a gourmet weeknight treat.

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Ingredients

Servings

4 lamb shanks ~ 12 ounces each- trimmed from excess fat
1 teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
1 medium-sized onion chopped (~ 1 ½ cups)
2 medium-sized carrots chopped (~1 cup)
2 celery stalks chopped (~1 cup)
1/2 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons tomato paste
3 cloves garlic minced
3 cups beef broth or chicken stock
1 cup red wine such as Cabernet Sauvignon or Chianti
2 bay leaves
1 tablespoon cornstarch
2 tablespoons fresh herbs as garnish such as fresh parsley or thyme
A handful of pomegranate arils for garnish - optional

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Instructions

Pat dry lamb shanks with paper towels on all sides. Season with salt and pepper. Set them aside.
Select Saute setting on the Instant Pot. Heat 1 tablespoon oil. Sear two of the lamb shanks on both sides until lightly browned, for about 8 minutes. Transfer to a plate, cover with foil and repeat the same process with the remaining lamb shanks.
Into the now-empty Instant pot, place onion, carrots, celery, ground cumin, and paprika. Sautee, stirring frequently, until all the vegetables are softened, for about 5-7 minutes. Make sure to scrape the brown bits at the bottom of the pot.
Stir in the tomato paste and garlic and cook for 1 more minute.
Pour in the beef broth and wine and let it cook for 2-3 minutes.
Put the lamb shanks back into the pot. Add the bay leaves and give it a good stir.
Secure the lid and set the pressure release to the Sealing position. Press the cancel button to reset the cooking program, then select the Pressure Cook/Manual setting and set the cooking time to 60 minutes at high pressure.
It should take about 15 minutes for Instant Pot to come to full pressure. Once the cooking time is complete, let the pressure release naturally.
Carefully remove the lid and transfer the lamb shanks onto a large plate. Cover with aluminum foil to keep them warm.
Set a strainer over a bowl. Carefully strain the sauce pressing with the back of a spoon to extract all the juices out of the vegetables. Transfer the liquid back into the pot and discard the veggies. Select the Saute setting and bring the sauce to a gentle simmer.
Meanwhile, make the cornstarch slurry by whisking cornstarch with a few tablespoons of the sauce until it forms a paste.
Pour the cornstarch slurry into sauce and whisk until fully combined. Cook until the gravy is thickened for about 12-15 minutes. Give it a taste and add more seasoning if needed.
When ready to serve, place lamb shanks on a plate and drizzle them with a generous amount of gravy. Garnish with fresh herbs and pomegranate arils (if using) and serve right away.

Notes

Non alcoholic option: If you don’t want to use alcohol, you can substitute the wine with additional beef broth.
Equal-size lamb shanks: When selecting meat for this recipe, choose roughly equal-sized lamb shanks.
I wanted to keep this lamb shank recipe simple with paprika and ground cumin. For an alternate take on this classic recipe, you can also incorporate Indian spices, such as cinnamon (or one cinnamon stick), ground coriander, garam masala, or even your favorite curry powder.
Be sure to take the time to brown your lamb shanks on all sides (4-5 minutes) before setting them in the pressure cooker. Browning your lamb will give it a deep, meaty taste and help lock in other flavors during the cooking process. However, remember that we’re only browning the meat’s exterior during this step. The pressure cooker will finish cooking the insides of each lamb shank.
: It takes 12-15 minutes of cooking for the gravy to thicken, so be patient during the process. I also recommend tasting the sauce and adding seasoning as necessary before serving your meal.
et the leftovers reach room temperature and store them in an airtight container for up to three days. I also recommend storing the gravy in a separate container to keep the meat from turning soggy and to allow for easier reheating.
: To freeze your lamb shanks, first bring them to room temperature. Then, individually wrap each lamb shank with stretch film (to prevent freezer burn), and store them in an airtight container or a freezer bag with as much air removed as possible.
Non alcoholic option: If you don’t want to use alcohol, you can substitute the wine with additional beef broth.
Equal-size lamb shanks: When selecting meat for this recipe, choose roughly equal-sized lamb shanks.
Optional Seasoning ideas: I wanted to keep this lamb shank recipe simple with paprika and ground cumin. For an alternate take on this classic recipe, you can also incorporate Indian spices, such as cinnamon (or one cinnamon stick), ground coriander, garam masala, or even your favorite curry powder.
Do not skip on browning: Be sure to take the time to brown your lamb shanks on all sides (4-5 minutes) before setting them in the pressure cooker. Browning your lamb will give it a deep, meaty taste and help lock in other flavors during the cooking process. However, remember that we’re only browning the meat’s exterior during this step. The pressure cooker will finish cooking the insides of each lamb shank.
Be patient when making the gravy: It takes 12-15 minutes of cooking for the gravy to thicken, so be patient during the process. I also recommend tasting the sauce and adding seasoning as necessary before serving your meal.
Storage: Let the leftovers reach room temperature and store them in an airtight container for up to three days. I also recommend storing the gravy in a separate container to keep the meat from turning soggy and to allow for easier reheating.
Freezing instructions: To freeze your lamb shanks, first bring them to room temperature. Then, individually wrap each lamb shank with stretch film (to prevent freezer burn), and store them in an airtight container or a freezer bag with as much air removed as possible.

Nutrition Information

Show Details

Serving 1g Calories 392kcal (20%) Carbohydrates 12g (4%) Protein 42g (84%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Cholesterol 127mg (42%) Sodium 1489mg (62%) Potassium 875mg (25%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 5651IU (113%) Vitamin C 9mg (10%) Calcium 65mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 392 kcal

% Daily Value*

Serving	1g
Calories	392kcal	20%
Carbohydrates	12g	4%
Protein	42g	84%
Fat	14g	22%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Cholesterol	127mg	42%
Sodium	1489mg	62%
Potassium	875mg	19%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	5651IU	113%
Vitamin C	9mg	10%
Calcium	65mg	7%
Iron	5mg	28%