Instant Pot Lamb Shanks – Tasty kitchen Recipes

Introduction

Imagine a dish so comforting, so deeply flavorful, that each bite feels like a warm embrace. That, my friends, is the magic of lamb shanks. Traditionally, achieving that coveted fall-off-the-bone tenderness and rich, savory sauce would mean hours simmering on the stovetop or slow-roasting in the oven. While undeniably delicious, these methods often require a significant time commitment, making them a special occasion indulgence rather than a weeknight possibility. But what if we told you there’s a way to unlock this gourmet experience with remarkable speed and ease? Enter the Instant Pot.

This Instant Pot Lamb Shanks recipe is a game-changer, transforming tough cuts into meltingly tender masterpieces in a fraction of the time. The pressure cooker works wonders, infusing the lamb with layers of aromatic flavor while breaking down connective tissues to create meat so succulent it practically dissolves in your mouth. Paired with a luscious, deeply concentrated gravy and creamy mashed potatoes, this dish is not just a meal; it’s an experience. Perfect for a cozy family dinner, an impressive gathering, or simply when you’re craving something truly extraordinary without the all-day fuss, these lamb shanks promise to deliver rich, savory satisfaction with minimal effort.

Get ready to impress yourself and your loved ones with this effortlessly gourmet meal. We’ll guide you through each step, from searing to saucing, ensuring you achieve perfect results every time. Say goodbye to lengthy braising times and hello to tender, flavorful lamb shanks that will become a cherished addition to your culinary repertoire. The Instant Pot doesn’t just speed up cooking; it elevates it, making sophisticated dishes accessible to every home cook.

Nutritional Information

Per serving (approximate values):

Calories: 720
Protein: 70g
Carbohydrates: 35g
Fat: 30g
Fiber: 5g
Sodium: 950mg

Ingredients

4-6 lamb shanks (approximately 1.5-2 lbs each), trimmed of excess fat
2 tablespoons olive oil
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1 large yellow onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup dry red wine (such as Cabernet Sauvignon or Merlot), optional but highly recommended
3 cups beef broth or lamb broth
1 (14.5 ounce) can diced tomatoes, undrained
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
2 tablespoons all-purpose flour or cornstarch (for thickening gravy)
2 tablespoons cold water (for slurry)
Fresh parsley, chopped, for garnish
Creamy mashed potatoes, for serving

Instructions

Prepare and Season Lamb Shanks: Pat the lamb shanks very dry with paper towels. Generously season all sides of the lamb shanks with 1 teaspoon salt and 1/2 teaspoon black pepper.
Sear the Lamb Shanks: Set your Instant Pot to “Sauté” mode on “Normal” or “More.” Add 2 tablespoons of olive oil. Once hot, sear the lamb shanks in batches, ensuring not to overcrowd the pot. Brown them deeply on all sides, about 3-5 minutes per side, until a rich, dark crust forms. This step is crucial for developing deep flavor. Remove the seared lamb shanks from the pot and set aside.
Sauté Aromatics: Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and begin to lightly brown. Add the minced garlic and cook for another 1 minute until fragrant.
Deglaze the Pot: If using, pour in the 1 cup of dry red wine. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pot. This is called deglazing and adds immense flavor to your sauce. Allow the wine to simmer and reduce by half, about 2-3 minutes.
Add Liquids and Seasonings: Stir in the 3 cups of beef or lamb broth and the can of diced tomatoes (undrained). Add the fresh rosemary sprigs, thyme sprigs, and bay leaves.
Return Lamb to Pot: Carefully place the seared lamb shanks back into the Instant Pot, nesting them amongst the vegetables and ensuring they are mostly submerged in the liquid.
Pressure Cook: Secure the lid on the Instant Pot, making sure the sealing valve is in the “Sealing” position. Select “Manual” or “Pressure Cook” mode and set the cooking time to 60 minutes on High Pressure for very tender, fall-off-the-bone results. For slightly firmer but still tender lamb, you can cook for 50 minutes.
Natural Pressure Release: Once the cooking cycle is complete, allow for a Natural Pressure Release (NPR) for at least 15-20 minutes. This allows the meat to relax and reabsorb juices, resulting in maximum tenderness. After 15-20 minutes, you can carefully turn the sealing valve to “Venting” to release any remaining pressure. Once the float valve drops, you can safely open the lid.
Thicken the Gravy: Carefully remove the lamb shanks from the pot and set them aside on a plate, loosely covered with foil to keep warm. Remove and discard the rosemary sprigs, thyme sprigs, and bay leaves.
Make a Slurry: In a small bowl, whisk together 2 tablespoons of all-purpose flour or cornstarch with 2 tablespoons of cold water until a smooth slurry forms.
Thicken Sauce (Optional): Set the Instant Pot to “Sauté” mode again. Once the sauce begins to simmer, slowly whisk in the slurry, stirring constantly, until the sauce thickens to your desired consistency. This may take 2-5 minutes. Taste the gravy and adjust seasoning with salt and pepper as needed.
Serve: Ladle the rich, thick gravy over the tender lamb shanks. Serve hot, garnished with fresh chopped parsley, alongside creamy mashed potatoes or your favorite accompaniment.

Cooking Tips and Variations

Don’t Skip the Sear: This is arguably the most important step for flavor development. Browning the lamb shanks deeply creates a rich, caramelized crust that translates into a more complex and savory final dish. Work in batches to ensure proper searing; overcrowding the pot will steam the meat instead of browning it.

Deglaze Thoroughly: After searing the lamb and sautéing the aromatics, use the red wine or a splash of broth to scrape up all the browned bits (fond) from the bottom of the pot. This fond is packed with flavor and is essential for a delicious gravy. If you skip this step, you risk getting a “Burn” error on your Instant Pot.

Red Wine for Depth: While optional, a dry red wine (like Cabernet Sauvignon, Merlot, or Pinot Noir) adds incredible depth, acidity, and complexity to the sauce. If you prefer not to use alcohol, you can substitute with an equal amount of additional beef broth and a tablespoon of balsamic vinegar for a similar tangy note.

Adjust Pressure Cooking Time: The recommended 60 minutes on high pressure with a natural release will yield very fall-off-the-bone lamb shanks. If you prefer them slightly less “falling apart” but still incredibly tender, you can reduce the cooking time to 50-55 minutes. Always allow for a natural pressure release for optimal tenderness.

Thickening the Gravy: After removing the lamb, if your gravy isn’t thick enough, you have a few options. A cornstarch or flour slurry is the quickest. Alternatively, you can let it simmer on “Sauté” mode to reduce naturally, or for an even richer sauce, blend a portion of the cooked vegetables into the sauce before adding the slurry.

Vegetable Additions: Feel free to customize the vegetables. Add parsnips, quartered small potatoes (if you want to make it a true one-pot meal, though they might get very soft), or mushrooms along with the carrots and celery. Add root vegetables at the same time as the broth. Add mushrooms during the last 10 minutes of pressure cooking or during the thickening phase.

Herb Choices: While rosemary and thyme are classic pairings for lamb, don’t hesitate to experiment. A bay leaf is a must for depth. For a different twist, consider adding a pinch of dried oregano or marjoram. Fresh herbs added at the end, like chopped parsley or chives, brighten the dish.

Make Ahead: Lamb shanks are fantastic for making ahead! The flavors deepen overnight. Cook the dish completely, let it cool, then refrigerate. Reheat gently on the stovetop or in the Instant Pot on “Sauté” mode until warmed through. The meat will be even more tender.

Serving Suggestions: While mashed potatoes are a classic and highly recommended accompaniment for soaking up all that delicious gravy, other great options include creamy polenta, couscous, risotto, crusty bread, or even a simple green salad to cut through the richness.

Storage and Reheating

Storage:

Refrigeration: Allow the lamb shanks and gravy to cool completely before storing. Transfer them to an airtight container. They can be stored in the refrigerator for up to 3-4 days. For best results, store the lamb shanks submerged in the gravy to keep them moist and flavorful.
Freezing: Lamb shanks freeze exceptionally well. Once cooled, place the lamb shanks and gravy into freezer-safe airtight containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. They can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

On the Stovetop: This is the preferred method for reheating. Transfer the lamb shanks and gravy to a large pot or Dutch oven. Heat over medium-low heat, covered, stirring occasionally, until warmed through. If the gravy has thickened too much, you can add a splash of beef broth or water to loosen it. This typically takes 15-25 minutes, depending on the amount.
In the Instant Pot: Place the lamb shanks and gravy back into the Instant Pot. Close the lid and set the sealing valve to “Sealing.” Select “Pressure Cook” or “Manual” for 5-10 minutes on High Pressure, followed by a 10-minute natural release. Alternatively, use the “Sauté” function on low to gently warm the dish, stirring frequently to prevent sticking.
In the Oven: Preheat your oven to 325°F (160°C). Place the lamb shanks and gravy in an oven-safe dish, covered tightly with foil. Heat for 25-40 minutes, or until thoroughly warmed through. The foil helps retain moisture and prevents the lamb from drying out.
In the Microwave: For individual portions, place a lamb shank and some gravy in a microwave-safe dish. Cover loosely and microwave on medium power for 2-4 minutes, stirring halfway through, until heated through. Be careful not to overheat, as this can dry out the lamb.

No matter the reheating method, ensure the lamb shanks reach an internal temperature of 165°F (74°C) for food safety.

Frequently Asked Questions

Can I make this recipe without red wine?

Yes, absolutely! While red wine adds a wonderful depth of flavor, you can easily omit it. Simply replace the red wine with an equal amount (1 cup) of additional beef or lamb broth. For a touch of acidity and complexity that mimics the wine, you can also add a tablespoon of balsamic vinegar along with the broth.

My Instant Pot shows a “Burn” error. What went wrong?

A “Burn” error usually means there’s something stuck to the bottom of the pot or not enough liquid. This often happens if you don’t properly deglaze the pot after searing the lamb and sautéing the aromatics. Make sure to scrape up all the browned bits from the bottom of the inner pot when adding your liquids. Also, ensure you have at least 1.5 cups of thin liquid in the pot to allow the Instant Pot to come to pressure safely.

Can I use frozen lamb shanks for this recipe?

It’s generally recommended to use thawed lamb shanks for this recipe. Searing frozen lamb shanks is difficult and won’t achieve the deep browning necessary for optimal flavor. If you must use frozen, thaw them completely in the refrigerator overnight before proceeding with step 1. If you attempt to cook from frozen, you would need to significantly increase the pressure cooking time (likely to 90-100 minutes) and would miss out on the crucial searing step.

What are good side dishes to serve with Instant Pot Lamb Shanks?

Creamy mashed potatoes are a classic and highly recommended accompaniment, perfect for soaking up the rich gravy. Other excellent choices include creamy polenta, risotto, couscous, crusty bread, or even a simple green salad with a vinaigrette to provide a fresh contrast to the richness of the lamb. Roasted root vegetables like parsnips or carrots (cooked separately) also pair beautifully.