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 two lamb shanks on both sides until lightly browned. Transfer the browned shanks to a plate, cover them with aluminum foil.
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 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.
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.
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.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
This Instant Pot Pot Roast recipe can be made in under two hours from start to finish. Made with potatoes and carrots, it is a meal on its own.