Instant Pot Lamb Shanks Recipe
This comforting Instant Pot Lamb Shanks recipe delivers tender, flavorful meat perfectly braised with aromatic vegetables, red wine, and herbs. Using the pressure cooker method ensures the lamb shanks become melt-in-your-mouth tender in under an hour, ideal for a hearty and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes (including pressure build-up and release time)
- Total Time: 1 hour 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Mediterranean
Ingredients
Meat
- 2 Lamb shanks
Vegetables & Herbs
- 1 large Onion, chopped
- 2 Celery sticks, chopped
- 4 Garlic cloves, diced
- 2 cups Baby carrots
- 1 Bell pepper (any color), sliced
- 4 sprigs Thyme
- 2 tablespoons Parsley
Liquids & Sauces
- 3 cups Broth (beef or chicken)
- ½ cup Red wine
- 3 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
Other Ingredients
- 2 tablespoons Flour
- 1½ teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Oil (vegetable or olive oil)
Instructions
- Prepare Lamb Shanks: Remove any excess fat from the lamb shanks and pat them dry with kitchen paper to ensure a good sear.
- Seasoning: Generously season the lamb shanks all over with salt and black pepper to enhance the flavor.
- Searing: Heat oil in a skillet over medium-high heat. Sear the lamb shanks on each side for about 7 minutes until they develop a rich brown crust, which adds depth of flavor.
- Transfer to Instant Pot: Place the seared lamb shanks into the Instant Pot or pressure cooker.
- Add Ingredients: Add the chopped onion, celery, garlic, baby carrots, bell pepper, thyme sprigs, parsley, flour, Worcestershire sauce, broth, tomato paste, and red wine into the pot. Stir everything well to combine.
- Pressure Cook: Secure the lid of the Instant Pot and set the vent to sealing. Select the Pressure Cook function. Note that the pressure cooker will take about 10 minutes to build pressure before cooking starts.
- Cooking Time: Let the lamb shanks cook under pressure for 45 minutes to 1 hour, until the meat is tender and falls off the bone.
- Release Pressure: Allow the steam to release naturally by itself to ensure the meat remains tender. Do not force release the pressure by opening the vent early.
- Serve: Open the lid carefully and serve the lamb shanks immediately with some of the flavorful sauce and vegetables.
Notes
- For deeper flavor, marinate the lamb shanks with herbs and spices a few hours before cooking.
- Using bone-in lamb shanks enhances the taste of the broth and sauce.
- You can thicken the sauce after pressure cooking by simmering it briefly in sauté mode if desired.
- Serve with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
- If you prefer, substitute red wine with additional broth for a non-alcoholic version.
Find it online: https://flavorspath.com/instant-pot-lamb-shanks-recipe/
