Instant Pot Lamb Shanks Recipe

Lamb shanks cooked in an instant pot over a bed of mashed potatoes from the top view.

Instant Pot Lamb Shanks Recipe

These Instant Pot Lamb Shanks are cooked to tender perfection, generously drizzled in a rich red wine sauce, and garnished with pomegranate seeds for a visually stunning meal. Serve these lamb shanks over mashed potatoes for a festive holiday dinner, or make it a gourmet weeknight treat.

Course Main Dishes

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1 15

Pressure time 30

Total Time 2

Servings servings

Calories 392kcal

Author Aysegul Sanford

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