Instant Pot Lamb Shanks are a gourmet delight with tender, fall-off-the-bone lamb in a flavorful gravy, made effortlessly in your Instant Pot.
You won’t believe how delicious this dish is. It’s impressive enough for a dinner party where you smartly let the Instant Pot do the cooking, but it’s also super quick for a weeknight dinner.
Why You’ll Love It
- Tender Perfection: Pressure cooking guarantees incredibly tender and juicy lamb shanks.
- Easy Clean-Up: With just one pot to wash and minimal mess in the kitchen, you can spend more time enjoying your meal and less time on cleanup duty.
- Celebration-Worthy Dish: Instant Pot Lamb Shanks are ideal for any occasion that calls for a memorable feast.
Tips for Making Instant Pot Lamb Shanks
- Take the time to properly sear the lamb shanks before pressure cooking. This step enhances the flavor by caramelizing the meat’s surface and greatly enhances the appearance after cooking.
- Use a wine that you would drink. It doesn’t have to be expensive, but drinkable makes a significant difference in the overall taste of the dish.
- I recommend blending the veggies into the gravy for more flavor, but it’s not required.
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Instant Pot Lamb Shanks
Instant Pot Lamb Shanks are a gourmet delight with tender, fall-off-the-bone lamb in a flavorful gravy, made effortlessly in your Instant Pot.
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Servings: 4 Servings
Calories: 247kcal
Ingredients
- 2 lamb shanks
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cooking oil divided
- 1/2 small onion chopped
- 1 carrot chopped
- 2 celery stalks chopped
- 2 cloves garlic minced
- 3/4 cup red wine
- 2 bay leaves
- 2 cups beef broth
- 1 1/2 tablespoons cornstarch
- 1 tablespoon cold water
Instructions
- Pat dry the lamb shanks. Mix together the cumin, paprika, salt and pepper. Season the lamb with the rub.
- Heat the Instant Pot on saute mode. Add half the cooking oil. Once hot, set the lamb shanks into the pot and sear on all sides, about 6-8 minutes total. Transfer the shanks to a plate.
- Add the rest of the olive oil. Then add the onion, carrot, and celery. Stir it around the pot, scraping the bottom to remove any browned bits. Saute the veggies until slightly softened, about 3 minutes. Add in the garlic and saute for 30 seconds.
- Add in the red wine. Whisk to remove any browned bits from the bottom of the pot.
- Add in the bay leaves. Then nestle the lamb shanks into the mixture. Let simmer for 3-5 minutes to reduce the alcohol.
- Pour in the broth.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 30 minutes. When the time is up, allow the pressure to release naturally until the pin drops, about 10-15 minutes. Remove the lid.
- Transfer the lamb shanks to a plate to rest. Remove the bay leaves.
- Using an immersion blender, blend all the ingredients in the pot.
- Pour the entire contents of the pot through a strainer into a bowl or large measuring cup. Press with the back of a wooden spoon to release all the juices. Then discard the solids and return the gravy to the pot.
- Turn the Instant Pot to saute mode again.
- Mix the cornstarch and water together in a small bowl.
- Once the liquid is boiling, pour in the cornstarch slurry and stir. Let it cook until the liquid is thickened, about 3-5 minutes.
- Serve the lamb shanks with the gravy poured over the top. It goes well on a bed of mashed potatoes.
Nutrition
Calories: 247kcal | Carbohydrates: 8g | Protein: 21g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 64mg | Sodium: 826mg | Potassium: 435mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2689IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.