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Instant Pot Lamb Shanks

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Enjoy tender, fall-off-the-bone Instant Pot Lamb Shanks in a fraction of the time! This rich and flavorful dish is braised in a savory red wine and herb-infused broth, making it perfect for a cozy dinner or special occasion. With minimal effort and maximum taste, this Instant Pot recipe will become a family favorite.

Ingredients

  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 bay leaf
  • Salt and pepper, to taste
  • 2 tablespoons cornstarch (optional, for thickening)

Instructions

  1. Sear the Lamb Shanks:

    • Set the Instant Pot to “Sauté” mode and heat the olive oil.
    • Sear the lamb shanks on all sides until browned. Remove and set aside.

  2. Sauté the Aromatics:

    • Add chopped onion and cook until softened (about 5 minutes).
    • Stir in minced garlic and cook for another 1-2 minutes until fragrant.

  3. Deglaze with Wine:

    • Pour in the red wine, scraping up any browned bits from the bottom.
    • Let it simmer for a few minutes to reduce slightly.

  4. Add Remaining Ingredients:

    • Stir in beef broth, tomato paste, rosemary, thyme, bay leaf, salt, and pepper.

  5. Pressure Cook:

    • Return the lamb shanks to the pot, submerging them in the liquid.
    • Close the lid and set to “Pressure Cook” on High for 50 minutes.

  6. Release Pressure:

    • Allow a 10-minute natural pressure release, then quick-release any remaining pressure.

  7. Thicken the Sauce (Optional):

    • Remove the lamb shanks and set aside.
    • Set the Instant Pot to “Sauté” mode.
    • Mix cornstarch with water to create a slurry and stir it into the sauce until thickened.

  8. Serve & Enjoy:

    • Serve the lamb shanks with sauce over mashed potatoes, rice, or roasted vegetables.

Notes

  • Alternative Cooking Methods: Use a slow cooker (low for 6-8 hours, high for 3-4 hours).
  • Wine Substitute: Replace with additional beef broth if needed.
  • Spicy Version: Add red pepper flakes or jalapeño for heat.
  • Storage: Refrigerate for up to 3 days or freeze for up to 3 months.

Find it online: https://thefamilycooking.com/instant-pot-lamb-shanks/