Instant Pot Lamb Shanks

Tender Instant Pot lamb shanks cooked with aromatic herbs, spices, red wine, and vegetables. This easy pressure-cooked lamb recipe produces rich, flavorful meat and a silky gravy perfect for serving over mashed potatoes, rice, or couscous.

Ingredients

For the Marinade

• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon cumin or coriander seeds
• 1 teaspoon each salt and black pepper

For the Lamb Shanks

• 2 tablespoons olive oil
• 3 lamb shanks, trimmed of excess fat
• 1 large onion, diced
• 2 carrots, diced
• 2 celery ribs, diced
• 2 mild chilis, diced (optional)
• 2 large garlic cloves, roughly chopped
• 1 cup dry red wine
• 1 cinnamon stick
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 2 cups chicken broth

To Thicken the Gravy

• 1 tablespoon cornstarch
• 1 tablespoon water

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Instructions

Marinate the Lamb:

1. In a large bowl, whisk together olive oil, tomato paste, paprika, Italian seasoning, cumin (or coriander), salt, and black pepper to form a thick paste.
2. Add the lamb shanks and coat thoroughly. Set aside while you prepare the pot.

Sear the Shanks:
3. On the Instant Pot, press SAUTE twice to select the MEDIUM setting. Add olive oil until hot.
4. Place the lamb shanks meat-side down and sear on all sides until browned. Work in batches if needed to avoid overcrowding. Remove and set aside on a plate, tented with foil.

Build the Base:
5. Add onion, carrot, celery, chili (if using), and garlic to the pot. Sauté for 5–7 minutes until softened.
6. Deglaze with red wine, scraping up any browned bits, and let it simmer briefly.

Pressure Cook:
7. Return the lamb shanks to the pot. Add the cinnamon stick, rosemary, thyme, and bay leaves.
8. Pour in any leftover marinade and then add chicken broth, being careful not to wash off the seasonings on the meat.
9. Secure the lid, set the valve to SEALING, and select PRESSURE COOK (MANUAL) for 60 minutes on High Pressure. The pot will take 10–15 minutes to pressurize before cooking begins.
10. When finished, allow natural release of pressure.

Make the Gravy:
11. Remove lamb shanks to a plate and tent with foil.
12. Strain the sauce through a mesh strainer, pressing the vegetables to extract all liquid. Return the strained sauce to the pot.
13. Switch to SAUTE mode. Mix cornstarch and water into a slurry, whisk into the sauce, and simmer until thickened and glossy. Taste and adjust seasoning.

Serve:
14. Serve lamb shanks with mashed potatoes, rice, or polenta, generously topped with the rich gravy and garnished with fresh herbs.

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Why You’ll Love This Recipe

These Instant Pot lamb shanks are fork-tender, deeply flavorful, and made in a fraction of the time compared to traditional slow braising. The aromatic gravy pairs perfectly with mashed potatoes, making it a restaurant-quality dish at home.

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Tips

• Searing is key: Don’t skip browning the shanks—it adds depth of flavor.
• Natural release: Allow the Instant Pot to release pressure naturally for best tenderness.
• Make ahead: The flavors develop even more if cooked a day in advance and reheated.

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Variations and Substitutions

• Wine-free option: Replace red wine with beef broth for a non-alcoholic version.
• Different spices: Try smoked paprika, turmeric, or ground coriander for a new flavor profile.
• Broth choice: Swap chicken broth for beef stock for a deeper flavor.

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FAQs

Can I use beef instead of lamb?
Yes, beef short ribs or beef shanks work well with this method.

Can I double the recipe?
Yes, as long as the shanks fit into your Instant Pot without overcrowding.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

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Serving

Serve lamb shanks over creamy mashed potatoes, fluffy rice, couscous, or polenta. A side of roasted vegetables or a fresh green salad makes a perfect accompaniment.

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Suggestions

• Pair with a bold red wine like Cabernet Sauvignon or Syrah.
• Garnish with fresh rosemary, thyme, or parsley before serving.
• Add a side of crusty bread to soak up the rich sauce.