Instant Pot Lamb Shanks

Made with an electric pressure cooker, these fall-off-the-bone lamb shanks are not only delicious but also visually impressive.


- Lamb shanks - Fresh herbs - Beef broth & red wine - Garlic - Celery - Carrots - Onion - Tomato paste - Salt&pepper - Cumin, paprika&bay leaves - Corn starch - Olive oil

Sear the lamb


Sear two lamb shanks on both sides until lightly browned. Transfer the browned shanks to a plate, cover them with aluminum foil.

Sautee Veggies

Add the veggies, ground cumin, and paprika to the Instant Pot. Saute the ingredients until the vegetables soften. Scrape any browned bits left at the bottom of the pot.


Add Broth & Wine

Add the tomato paste and garlic to the Instant Pot, and cook for an additional minute.Pour the beef broth and wine into the mixture, and cook for 2-3 minutes.


Add the lamb shanks

Transfer the lamb shank to the Instant Pot, add the bay leaves, and stir the mixture. Set the cooking time to 60 minutes at high pressure. Let it naturally release.


Make The Gravy

Remove lamb shanks onto a plate. Strain and discard the veggies. Put the liquid back in IP. Make a cornstarch slurry and let it simmer until it thickens, 12-15 minutes.



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.


Make This Now!

Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.

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