Lamb Shanks
By :Chop Secrets
instant pot lamb shanks
instant pot lamb shanks
Votes: 4
Rating: 5
Rate this recipe!
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Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef Stock, Garlic, Lamb Shanks, Red Wine
Keyword instant pot lamb, instant pot lamb recipes, instant pot recipe, lamb recipes, pressure cooker recipes
Prep Time 30 minutes
Cook Time 90 minutes
Servings
4 servings
Ingredients
Marinade Mixture:
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 2 tbsp brown sugar
  • 1 tbsp each dried oregano smoked paprika, kosher salt
  • 1/2 tsp cumin
  • 1 cinnamon stick
Mediterranean Lamb Shanks:
  • 1 1/2 - 2 lbs lamb shanks preferably skinless, about 3 shanks
  • 1/4 cup olive oil
  • 1 onion chopped
  • 3 carrots chopped
  • 2 bay leaves
  • 2 cups red wine
  • 4 cups beef broth warmed
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1/4 cup chopped italian parsley for garnish (optional)
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Main Ingredient Beef Stock, Garlic, Lamb Shanks, Red Wine
Keyword instant pot lamb, instant pot lamb recipes, instant pot recipe, lamb recipes, pressure cooker recipes
Prep Time 30 minutes
Cook Time 90 minutes
Servings
4 servings
Ingredients
Marinade Mixture:
  • 1/4 cup olive oil
  • 3 cloves garlic minced
  • 2 tbsp brown sugar
  • 1 tbsp each dried oregano smoked paprika, kosher salt
  • 1/2 tsp cumin
  • 1 cinnamon stick
Mediterranean Lamb Shanks:
  • 1 1/2 - 2 lbs lamb shanks preferably skinless, about 3 shanks
  • 1/4 cup olive oil
  • 1 onion chopped
  • 3 carrots chopped
  • 2 bay leaves
  • 2 cups red wine
  • 4 cups beef broth warmed
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1/4 cup chopped italian parsley for garnish (optional)
instant pot lamb shanks
Votes: 4
Rating: 5
Rate this recipe!
Print Recipe
Instructions
  1. In a large bowl, combine Marinade Mixture ingredients. Add lamb shanks and coat well. Set aside and allow to marinate for at least 30 minutes.
  2. Once 30 minutes have elapsed, add 1/4 cup olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
  3. When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add onion, carrots, bay leaves and remaining marinade to the pot and Sauté until onions are soft, 4-5 minutes.
  5. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then simmer and reduce by half (about 10 minutes).
  6. Add warmed broth and return the meat to the pot, turning once to coat.
  7. Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  9. When the time is up, let the pressure naturally release (about 15-20 minutes).
  10. Carefully remove the meat from the pot and cover loosely with foil, reserving juices.
  11. Strain liquid and return to pot, discarding solids. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed.
  12. Serve lamb topped with gravy alongside mashed white or sweet potatoes, noodles or rice. Garnish with chopped parsley.
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9 replies
  1. Gregwrogers1
    Gregwrogers1 says:

    There wife adores lamb shank. This is a very easy recipe that turned out so absolutely tender. The wife was inclined to to pick up the shank to get every last morsel. I plated them over creamy mashed potatoes.

  3. sean
    sean says:

    I found I had a lot of liquid after straining the solids out. In retrospect I would not added it all back to the pot.

  4. kjcomputing
    kjcomputing says:

    This is my 3rd attempt at making this recipe. I finally had all the herbs and spices in my pantry. This time I simply decreased the amount of beef brith that is called for at the beginning of the recipe. I made sure to reduce the wine. Turned out the best this time! A family fave!!

  5. Andrew
    Andrew says:

    You’ve missed a trick there. At chef college of was taught not to their or edible food if you can help it. Remove the shanks and then puree the sauce with the vegetables in it. It will thicken the sauce naturally without corn starch.

  7. Mike
    Mike says:

    Not bad. The shanks came out super moist and tended, but the liquid ratios are way off here. I found that there was far too much broth and wine – wasteful and easily double the amount of liquid needed. Next time I would definitely cut those amounts in half.

  8. Jill
    Jill says:

    I agree with the folks who think there’s too much liquid in this. I tasted the marinade (got some on my fingers when putting the shanks into the pot) and it was amazing. So I was really looking forward to a very tasty treat. But the amount of liquid was too much and watered down the wonderful flavors. I will be taking a leaf from everyone else’s books — cut way down on the amount of liquid. I will try this recipe again because it does show great promise. This would even work with stewing beef.

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