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Lamb shank over mashed potatoes and gravy

Instant Pot Lamb Shanks

Instant Pot Lamb Shanks are a gourmet delight with tender, fall-off-the-bone lamb in a flavorful gravy, made effortlessly in your Instant Pot.

Note: Made in a 6-qt Instant Pot

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Prep Time 10 minutes
Cook Time 30 minutes
Pressurize Time 15 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 247 kcal

Equipment

Ingredients
 

  • 2 lamb shanks
  • 1/2 teaspoon (1 g) cumin
  • 1/2 teaspoon (1 g) paprika
  • 1/2 teaspoon (3 g) salt
  • 1/2 teaspoon (1 g) ground black pepper
  • 2 tablespoons (30 ml) cooking oil divided
  • 1/2 small onion chopped
  • 1 carrot chopped
  • 2 celery stalks chopped
  • 2 cloves garlic
  • 3/4 cup (177 ml) red wine
  • 2 bay leaves
  • 2 cups (473 ml) beef broth
  • 1 1/2 tablespoons (12 g) cornstarch
  • 1 tablespoon (15 ml) cold water

Instructions
 

  • Pat dry the lamb shanks. Mix together the cumin, paprika, salt and pepper. Season the lamb with the rub.
  • Heat the Instant Pot on saute mode. Add half the cooking oil. Once hot, set the lamb shanks into the pot and sear on all sides, about 6-8 minutes total. Transfer the shanks to a plate.
  • Add the rest of the olive oil. Then add the onion, carrot, and celery. Stir it around the pot, scraping the bottom to remove any browned bits. Saute the veggies until slightly softened, about 3 minutes. Add in the garlic and saute for 30 seconds.
  • Add in the red wine. Whisk to remove any browned bits from the bottom of the pot.
  • Add in the bay leaves. Then nestle the lamb shanks into the mixture. Let simmer for 3-5 minutes to reduce the alcohol.
  • Pour in the broth.
  • Secure the lid and set the vent to sealing (if necessary for your model).
  • Set to cook on high pressure for 30 minutes. When the time is up, allow the pressure to release naturally until the pin drops, about 10-15 minutes. Remove the lid.
  • Transfer the lamb shanks to a plate to rest. Remove the bay leaves.
  • Using an immersion blender, blend all the ingredients in the pot.
  • Pour the entire contents of the pot through a strainer into a bowl or large measuring cup. Press with the back of a wooden spoon to release all the juices. Then discard the solids and return the gravy to the pot.
  • Turn the Instant Pot to saute mode again.
  • Mix the cornstarch and water together in a small bowl.
  • Once the liquid is boiling, pour in the cornstarch slurry and stir. Let it cook until the liquid is thickened, about 3-5 minutes.
  • Serve the lamb shanks with the gravy poured over the top. It goes well on a bed of mashed potatoes.

Notes

  • Take the time to properly sear the lamb shanks before pressure cooking. This step enhances the flavor by caramelizing the meat's surface and greatly enhances the appearance after cooking.
  • Use a wine that you would drink. It doesn't have to be expensive, but drinkable makes a significant difference in the overall taste of the dish.
  • I recommend blending the veggies into the gravy for more flavor, but it's not required.

Nutrition

Calories: 247kcalCarbohydrates: 8gProtein: 21gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 64mgSodium: 826mgPotassium: 430mgFiber: 1gSugar: 2gVitamin A: 2585IUVitamin C: 3mgCalcium: 35mgIron: 2mg
Keyword Lamb
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