You won’t believe how stunning this simple recipe is, making it the perfect dish to serve anywhere from weeknight meals to photo-ready get-togethers (hello, holiday dinners!). If you are a fan of lamb, be sure to also check out my Grilled Frenched Rack of Lamb and Roasted Rack of Lamb recipe.
Herby, tender, and seasoned to perfection, pressure cooker lamb shanks are one of my favorite Instant Pot recipes. However, pressure cookers make restaurant-quality meals so easy that I have countless tasty dishes for you. My rich and veggie-packed Pressure Cooker Roast, creamy Instant Pot Chicken and Wild Rice Soup, and hearty Instant Pot White Bean Chili will keep your pressure cooker fired up all year long.
Ingredients You’ll Need
For this Instant Pot lamb shanks recipe, you’ll need the following ingredients: lamb shanks, kosher salt, black pepper, olive oil, onion, carrots, celery stalks, ground cumin, paprika, tomato paste, minced garlic, beef broth, dry red wine, bay leaves, cornstarch, and fresh herbs (such as fresh parsley or thyme). You can also add pomegranate arils for garnish if desired.
Helpful Notes on Ingredients and Optional Add-Ins
There are dozens of delicious ways to customize your dish when you make lamb shanks in a pressure cooker. Make this dish perfectly “you,” from herby add-ins to South Asian seasonings. Here are a few suggestions:
- Lamb shanks: When selecting meat for this recipe, choose shanks that are roughly equal in size—ideally, about 12 oz. each. Also, trim your lamb shanks and remove any visible fatty tissue before cooking. Otherwise, your lamb will be too fatty and won’t braise properly.
- Stock: I prefer to make my Instant Pot lamb recipe with beef stock, though the chicken stock has a similarly hearty taste and will also work. You can even whip up my Homemade Chicken Stock and skip the last-minute run to the grocery store.
- Wine: I generally use Cabernet Sauvignon or Chianti in my lamb recipe to give it a dark, full-bodied flavor. When selecting wines, I recommend using one you’d like to drink (why not enjoy a glass while you cook?), but it doesn’t have to be expensive.
- Non-alcoholic option: Because of alcohol’s low boiling point, it will evaporate during the cooking process. If you still don’t want to use alcohol in your Instant Pot lamb shank recipe, you can substitute the wine with additional beef broth.
- Additional seasonings: I wanted to keep my Mediterranean lamb shank recipe simple with paprika and cumin—iconic seasonings in this coastal cuisine. For an alternate take on this classic recipe, you can also incorporate Indian spices, such as cinnamon (or one cinnamon stick), ground coriander, garam masala, or even your favorite curry powder.
- Fresh herbs & other garnishes: I used fresh thyme for this pressure-cooked lamb shanks recipe. However, fresh rosemary or parsley would give it an equally bright, herbal taste. I also recommend finishing the dish with a garnish of pomegranate seeds for a sweet-yet-tart finish and a gorgeous pop of color.
How to Make Lamb Shanks in Instant Pot?
Looking for a five-star main that comes together effortlessly? Making braised lamb shanks in an Instant Pot is one of the fastest, most dependable methods of getting tender lamb every time.
- Dry and season the meat: Use a paper towel to pat dry the lamb shanks on all sides. Then, season them with salt and pepper and set the meat aside.
- Sear the lamb: Set the Instant Pot to its saute mode and heat one tablespoon of oil in its inner pot. Sear two lamb shanks on both sides until lightly browned (8 minutes). Transfer the browned shanks to a plate, cover them with aluminum foil, and repeat the process with the remaining lamb shanks.
- Sauté the veggies: Once you have removed the lamb, add the onion, carrots, ground cumin, and paprika to the Instant Pot. Saute the ingredients, frequently stirring, until the vegetables soften (5-7 minutes). Use a wooden spoon to scrape any browned bits left at the bottom of the pot.
- Cook the tomato paste and garlic: Add the tomato paste and garlic to the Instant Pot, stir them into the veggies, and cook for an additional minute.
- Add the broth and wine: Pour the beef broth and wine into the mixture, and cook for 2-3 minutes.
- Add the seared lamb shanks: Transfer the lamb shank to the Instant Pot, add the bay leaves, and stir the mixture.
- Cook the lamb shank in the pressure cooker: Secure the lid of the Instant Pot to the “Sealing” position. Press “Cancel” to reset the cooking program, select the “Pressure Cook/Manual” setting, and set the cooking time to 60 minutes at high pressure.
- Release pressure: Allow the pressure cooker to reach full pressure, which will take about 15 minutes. Once the cook time completes, let the remaining pressure release naturally. You can also do a quick release about 10 minutes after the cooking time is completed but be sure to exercise extreme caution.
- Strain the sauce: Set a fine mesh strainer over a bowl and carefully strain the sauce, pressing the vegetables into the strainer with the back of a spoon to extract all their juices. Transfer the liquid back into the pressure cooker and discard the veggies. Select the “Saute” function and cook until the sauce reaches a gentle simmer.
- Make a cornstarch slurry to thicken the sauce: While the sauce reheats, whisk the cornstarch with a few tablespoons of the sauce until it forms a paste.
- Thicken the gravy: Add the cornstarch slurry to the sauce and whisk it until thoroughly combined. Cook the gravy until it thickens (12-15 minutes), taste it, and add seasoning as necessary.
- Serve: Place the lamb shanks on a plate, drizzle them generously with gravy, and garnish the dish with fresh herbs and pomegranate arils (if using). Serve immediately.
How to Store, Reheat, Freeze, and Thaw?
Once you taste these lamb shanks, you won’t want to waste a single bite. Take the stress out of meal prep by saving your leftovers with my foolproof instructions.
- Storage instructions: Once you’ve had your fill of Insta Pot lamb shanks, let them reach room temperature and store them in an airtight container for up to three days. I also recommend storing the gravy in a separate container to keep the meat from turning soggy and to allow for easier reheating.
- To reheat: To reheat, set your oven to 350 degrees F. and cook the lamb shanks for 10-15 minutes or until thoroughly warm. Heat the gravy in a saucepan or the microwave, and drizzle it over your warmed lamb when ready to serve.
- Freezing instructions: To freeze your lamb shanks, first bring them to room temperature. Then, individually wrap each lamb shank with stretch film (to prevent freezer burn), and store them in an airtight container or a freezer bag with as much air removed as possible.
- To thaw: To thaw the frozen lamb shanks, transfer the meat to the fridge and let it sit overnight. Then, follow the reheating instructions detailed above just before you eat.
How to Serve
Making lamb shanks in an Instant Pot is one of the most versatile mains in my recipe book. Though any of my tasty side dishes would work, you’ll find some of my favorite pairings below.
- Mashed potatoes: No one can resist a plate of succulent, gamy lamb and creamy mashed potatoes. Serve this saucy main on top of my Garlic Rosemary Mashed Potatoes for a classic side, or serve it with Mashed Potato Casserole for a side worthy of a special occasion. You can even whip up Mashed Sweet Potatoes to balance out your savory main with a sweet and colorful dish.
- Whole grains: If you want a side that perfectly complements your Mediterranean lamb shanks, these seaside classics are just what you need. Simple Wild Rice Pilaf will compliment your lamb with earthy, veggie-packed ingredients. You can also try my flavorful Lemon Herb Quinoa or Bulgur Wheat Pilaf for simple, 30-minute solutions.
- Roasted or Sauteed Vegetables: Serve it with simple veggies like Baked Shiitake Mushrooms, Sauteed Swiss Chard, or this Spanish Spinach recipe.
Expert Tips
Want to know how to cook lamb shank like a pro? From trimming instructions to flank size, you’ll get gourmet-quality results every time with these foolproof tips.
- Be sure to trim the lamb shanks: Trim the meat before cooking them. Too much fat will get in the way of your lamb’s flavor and give it an unappetizing texture.
- Don’t skip the browning: Be sure to brown your lamb shanks on all sides (4-5 minutes) before setting them in the pressure cooker. Browning your lamb will give it a deep, meaty taste and help lock in other flavors during the cooking process. However, remember that we’re only browning the meat’s exterior during this step. The pressure cooker will finish cooking the insides of each lamb shank.
- How to cook larger lamb shanks: If your shanks are particularly large (bigger than 12 oz. each), I suggest making three instead of four. This precaution will ensure that each shank cooks evenly and has enough gravy for proper serving.
- Submerge the lamb: Make sure you submerge the majority of each lamb shank in the cooking liquid before turning on the pressure cooker. Don’t worry, though, if the meat tips peek out of the liquid; these small bits will cook fine without the additional coverage.
- Remove the fat: If your lamb shanks are on the fattier side, and as a result, you end up with a layer of fat in the cooking liquid, feel free to remove some of it with a spoon before making the gravy.
- Be patient when making the gravy: It takes 12-15 minutes of cooking before the gravy comes together, so be patient during the process. I also recommend tasting the sauce and adding seasoning as necessary before serving your meal.
FAQs
To give your lamb a tender texture, I recommend cooking it slowly in a Dutch oven over low heat. If you don’t want to spend such a long time in the kitchen, you could also cook your meat in a pressure cooker, such as an Instant Pot, to speed up the cooking process while still getting soft, bone tender lamb shanks.
If you cook your lamb shanks in a Dutch oven or on the stovetop, you won’t need to cover them in liquid because the meat will naturally release its own juices while cooking. However, covering your shanks in liquid is a good idea if you cook them in a pressure cooker, as this extra liquid will help cook the shanks faster and result in a fall-off-the-bone texture.
It’s up to you whether you want to wash your lamb shanks before cooking. Though there’s nothing wrong with giving your meat a rinse before cooking, it’s most important to trim any excess fat before beginning the cooking process.
Other Show-Stopping Meat Dishes You Might Also Like
Once you make this lamb shank recipe, you won’t be able to resist these other protein-packed mains. Satisfy everyone at your dinner table with these easy recipes.
If you try this Instant Pot Lamb Shanks recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Instant Pot Lamb Shanks Recipe
Ingredients
- 4 lamb shanks, ~ 12 ounces each- trimmed from excess fat
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium-sized onion, chopped (~ 1 ½ cups)
- 2 medium-sized carrots, chopped (~1 cup)
- 2 celery stalks, chopped (~1 cup)
- 1/2 teaspoon ground cumin
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 3 cloves garlic, minced
- 3 cups beef broth , or chicken stock
- 1 cup red wine, such as Cabernet Sauvignon or Chianti
- 2 bay leaves
- 1 tablespoon cornstarch
- 2 tablespoons fresh herbs as garnish, such as fresh parsley or thyme
- A handful of pomegranate arils, for garnish – optional
Instructions
- Pat dry lamb shanks with paper towels on all sides. Season with salt and pepper. Set them aside.
- Select Saute setting on the Instant Pot. Heat 1 tablespoon oil. Sear two of the lamb shanks on both sides until lightly browned, for about 8 minutes. Transfer to a plate, cover with foil and repeat the same process with the remaining lamb shanks.
- Into the now-empty Instant pot, place onion, carrots, celery, ground cumin, and paprika. Sautee, stirring frequently, until all the vegetables are softened, for about 5-7 minutes. Make sure to scrape the brown bits at the bottom of the pot.
- Stir in the tomato paste and garlic and cook for 1 more minute.
- Pour in the beef broth and wine and let it cook for 2-3 minutes.
- Put the lamb shanks back into the pot. Add the bay leaves and give it a good stir.
- Secure the lid and set the pressure release to the Sealing position. Press the cancel button to reset the cooking program, then select the Pressure Cook/Manual setting and set the cooking time to 60 minutes at high pressure.
- It should take about 15 minutes for Instant Pot to come to full pressure. Once the cooking time is complete, let the pressure release naturally.
- Carefully remove the lid and transfer the lamb shanks onto a large plate. Cover with aluminum foil to keep them warm.
- Set a strainer over a bowl. Carefully strain the sauce pressing with the back of a spoon to extract all the juices out of the vegetables. Transfer the liquid back into the pot and discard the veggies. Select the Saute setting and bring the sauce to a gentle simmer.
- Meanwhile, make the cornstarch slurry by whisking cornstarch with a few tablespoons of the sauce until it forms a paste.
- Pour the cornstarch slurry into sauce and whisk until fully combined. Cook until the gravy is thickened for about 12-15 minutes. Give it a taste and add more seasoning if needed.
- When ready to serve, place lamb shanks on a plate and drizzle them with a generous amount of gravy. Garnish with fresh herbs and pomegranate arils (if using) and serve right away.
Notes
- Non alcoholic option: If you don’t want to use alcohol, you can substitute the wine with additional beef broth.
- Equal-size lamb shanks: When selecting meat for this recipe, choose roughly equal-sized lamb shanks.
- Optional Seasoning ideas: I wanted to keep this lamb shank recipe simple with paprika and ground cumin. For an alternate take on this classic recipe, you can also incorporate Indian spices, such as cinnamon (or one cinnamon stick), ground coriander, garam masala, or even your favorite curry powder.
- Do not skip on browning: Be sure to take the time to brown your lamb shanks on all sides (4-5 minutes) before setting them in the pressure cooker. Browning your lamb will give it a deep, meaty taste and help lock in other flavors during the cooking process. However, remember that we’re only browning the meat’s exterior during this step. The pressure cooker will finish cooking the insides of each lamb shank.
- Be patient when making the gravy: It takes 12-15 minutes of cooking for the gravy to thicken, so be patient during the process. I also recommend tasting the sauce and adding seasoning as necessary before serving your meal.
- Storage: Let the leftovers reach room temperature and store them in an airtight container for up to three days. I also recommend storing the gravy in a separate container to keep the meat from turning soggy and to allow for easier reheating.
- Freezing instructions: To freeze your lamb shanks, first bring them to room temperature. Then, individually wrap each lamb shank with stretch film (to prevent freezer burn), and store them in an airtight container or a freezer bag with as much air removed as possible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I tried this tonight because I had not rosemary for my usual wine-sauce shanks recipe and didn’t feel like going with my wine-less recipe. It was terrific and simple. Thank you!
Can this be made in the Instant Pot mini? If so, does the recipe need to be halved? Thank you.
Hi Daron,
To be honest, I do not own an Instant pot mini. However, I do not see it being an issue, as most electric pressure cookers behave similarly. So, yes, you can halve the recipe. I do not know how big your mini Instapot is but make sure that the lamb shanks fit nicely and the liquid amount is not exceeding the max in the bowl. I don’t think the timing would change.
I hope this helps. Please do let us know if you give it a try.
Thanks for coming by.