There’s something deeply satisfying about transforming a tough cut of meat into fork-tender perfection, and these Instant Pot lamb shanks do exactly that. I remember the first time I attempted lamb shanks the traditional way – hours of slow braising that filled my kitchen with incredible aromas but left me tethered to the stove all day. The pressure cooker changed everything, delivering the same melt-in-your-mouth results in a fraction of the time while creating a rich, wine-infused sauce that’s nothing short of spectacular.
Why You’ll Love This Recipe
These Instant Pot lamb shanks deliver restaurant-quality results with minimal hands-on time and maximum flavor impact. The pressure cooking method breaks down the tough connective tissues, creating incredibly tender meat that literally falls off the bone while developing a deeply complex, wine-enriched sauce.
Furthermore, this one-pot wonder eliminates the guesswork and constant monitoring that traditional braising requires. The combination of searing for color and flavor, followed by pressure cooking with aromatic vegetables and herbs, creates layers of taste that would typically take hours to develop. Best of all, your active cooking time is only about 15 minutes – the Instant Pot does the heavy lifting.
Ingredients
Main Components (Serves 4)
- 2 lamb shanks (about 1-1.5 lbs each)
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3 cups beef or lamb broth
Aromatic Vegetables
- 1 large onion, chopped
- 2 celery sticks, chopped
- 4 garlic cloves, diced
- 1 bell pepper (any color), chopped
- 2 cups baby carrots
Flavor Enhancers
- ½ cup red wine
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 sprigs fresh thyme
- 2 tablespoons fresh parsley
- 1½ teaspoons salt
- 1 teaspoon black pepper
Serving Suggestions
These rich, succulent lamb shanks pair beautifully with creamy mashed potatoes, polenta, or crusty bread to soak up the incredible sauce. Additionally, consider serving them with roasted root vegetables or a simple green salad to balance the richness of the dish.
Step-by-Step Instructions
Preparing the Lamb Shanks
Begin by trimming any excess fat from the lamb shanks, leaving just enough to add flavor during cooking. Pat the shanks completely dry with paper towels – this crucial step ensures proper searing and prevents steaming. Season both shanks generously with salt and black pepper, making sure to coat all surfaces evenly.
Searing for Maximum Flavor
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully place the seasoned lamb shanks in the hot oil and sear each side for approximately 7 minutes, turning as needed to achieve a deep golden-brown color on all surfaces. This searing process creates the Maillard reaction, which develops complex flavors that will enhance the final dish.
Building the Braising Base
Transfer the beautifully seared lamb shanks to your Instant Pot. Add the chopped onion, celery, diced garlic, bell pepper, and baby carrots to the pot, creating a flavorful vegetable foundation. Next, incorporate the red wine, tomato paste, Worcestershire sauce, fresh thyme sprigs, and flour, stirring gently to combine all ingredients.
Adding the Liquid Components
Pour the broth over the lamb shanks and vegetables, ensuring the liquid covers at least two-thirds of the meat. The combination of broth and red wine will create a rich, complex sauce as it reduces and concentrates during the pressure cooking process.
Pressure Cooking Process
Secure the Instant Pot lid and set the vent to the sealing position. Select the “Pressure Cook” or “Manual” setting and set the timer for 45 minutes to 1 hour, depending on the size of your lamb shanks. Larger shanks may require the full hour for optimal tenderness.
Important Note: The Instant Pot will take approximately 10 minutes to come to pressure before the actual cooking time begins, so plan accordingly for your meal timing.
Natural Pressure Release
Once the cooking cycle completes, allow the pressure to release naturally for at least 15-20 minutes. This natural release prevents the meat from becoming tough and allows the flavors to continue melding. Resist the temptation to manually release the pressure, as this can result in less tender meat.
Serving Suggestions
Carefully remove the lamb shanks from the Instant Pot and place them on a serving platter. The meat should be so tender it nearly falls off the bone. Strain the cooking liquid through a fine-mesh sieve to remove the herb stems and vegetable pieces, then serve this rich sauce alongside the lamb shanks.
Recipe Variations
Mediterranean Style
Replace the Worcestershire sauce with balsamic vinegar and add fresh rosemary, sun-dried tomatoes, and olives to the pot. This variation pairs wonderfully with orzo pasta or roasted Mediterranean vegetables.
French-Inspired Version
Substitute white wine for red wine and add fresh tarragon and bay leaves to the herb mixture. Include diced potatoes in the last 15 minutes of cooking for a complete one-pot meal reminiscent of classic French cuisine.
Moroccan-Spiced Alternative
Add warm spices like cinnamon, cumin, and ginger to the seasoning blend, along with dried apricots and almonds. This exotic variation transforms the dish into a fragrant, North African-inspired feast.
Make-Ahead Tips
These lamb shanks actually improve in flavor when made a day ahead, as the meat has time to absorb more of the rich sauce. Store the cooked shanks and sauce separately in the refrigerator for up to 3 days, then gently reheat on the stovetop or in the Instant Pot using the sauté function.
Additionally, you can sear the lamb shanks and prepare all the vegetables up to 24 hours in advance, storing them separately in the refrigerator until ready to pressure cook.
Professional Cooking Tips
Searing Success: Don’t overcrowd the pan when searing, and resist the urge to move the shanks too frequently. Proper searing requires patience and high heat to develop that crucial caramelized crust.
Liquid Ratios: Ensure you have enough liquid to create steam for pressure cooking, but not so much that the sauce becomes diluted. The liquid should cover about two-thirds of the lamb shanks.
Natural Release Importance: Always allow natural pressure release for tough cuts like lamb shanks. This gradual depressurization keeps the meat fibers relaxed and tender.
Frequently Asked Questions
How do I know when the lamb shanks are properly cooked? The meat should be fork-tender and easily pull away from the bone. If the shanks still feel tough after the initial cooking time, pressure cook for an additional 15-20 minutes.
Can I use bone-in lamb shoulder instead of shanks? Yes, lamb shoulder works well with this recipe. Cut it into large chunks and reduce the cooking time to 35-40 minutes, as shoulder meat is generally more tender than shanks.
What if I don’t have red wine? You can substitute the red wine with additional broth, grape juice, or even pomegranate juice for a different flavor profile. However, the wine does add significant depth to the sauce.
Can I add potatoes directly to the Instant Pot? Yes, but add them during the last 15 minutes of cooking by using the quick-release method, adding the potatoes, and pressure cooking for an additional 15 minutes to prevent them from becoming mushy.
How should I store and reheat leftovers? Store the lamb shanks and sauce in separate containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce seems too thick.
Can I make this recipe without searing the meat first? While you can skip the searing step, it significantly impacts the final flavor. Searing creates complex flavors through the Maillard reaction that can’t be replicated through pressure cooking alone.
What’s the best way to thicken the sauce if it’s too thin? Remove the lamb shanks and use the sauté function to reduce the sauce, or create a slurry with cornstarch and cold water, stirring it into the hot liquid until thickened.
Nutrition Information (per serving):
- Calories: 272kcal
- Carbohydrates: 22g
- Protein: 22g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 64mg
- Sodium: 1914mg
- Potassium: 739mg
- Fiber: 4g
- Sugar: 10g
- Vitamin A: 10554IU
- Vitamin C: 52mg
- Calcium: 79mg
- Iron: 4mg
Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings