Instant Pot Lamb Shanks
Easy, tender, melt in your mouth instant pot lamb shanks recipe, homemade with simple ingredients in 1 hour. Loaded with herbs, spices and gravy.
Servings: 3 People
Calories: 477kcal
Ingredients
- 2 tablespoon Oil
- 3 Lamb shanks Trimmed of excess fat
- 2 tablespoon Butter Unsalted
- 1 cup Onion Finely chopped
- 3 cloves Garlic Finely minced
- ⅓ cup Carrots Finely chopped
- ⅓ cup Celery Finely chopped
- 1 Cinnamon stick 2 inch piece
- 2 cups Chicken broth Low sodium, Or beef broth
- 2 tablespoon Tomato paste
- ½ cup Red wine Can be replaced with broth
- 1 teaspoon Italian seasoning
- 1 teaspoon Paprika
- 1 teaspoon Cumin powder
- 1 teaspoon Turmeric powder Optional
- Salt To taste
- Pepper To taste
- 1 sprig Thyme Fresh
- 1 sprig Rosemary Fresh
- 2 Bay leaves
- 1 tablespoon Cornstarch
- 1 tablespoon Water
Instructions
- Turn Instant Pot to “Saute”mode and heat oil.
- Season the lamb shanks with salt and pepper.
- Add them in the pressure cooker and brown them on each side. If the pot is too crowded, work in batches.
- Remove lamb from the pot and keep aside.
- Heat butter on the "Saute" mode.
- Add onions, garlic, carrots, celery, cinnamon stick and cook for 4-5 minutes or until veggies are partially softened and fragrant.
- Add the shanks back in the pot.
- Add broth, tomato paste, red wine, Italian seasoning, paprika, cumin powder, turmeric powder, salt, pepper, fresh thyme, rosemary, bay leaves.
- Mix until combined.
- Put the lid on and turn the the valve to “Sealing.” Select “Manual” mode and set the timer for 60 minutes.
- When the cook time is over, let the pot sit undisturbed and allow the pressure to release naturally.
- Remove the lid and gently transfer the shanks onto a plate. They should be very tender. Cover with foil to keep them warm.
- Discard cinnamon stick, bay leaves and springs of rosemary and thyme.
- Turn on the "Saute" mode and cook the gravy until it's simmering.
- Then, thicken gravy by dissolving cornstarch and water to make a slurry and pour that in the pot, while gently stirring.
- Continue cooking on this mode until liquid is reduced to your desired thickness.
- Add the lambs back in the pot and coat it with the thick gravy.
- Serve with mashed potatoes. Enjoy!
Notes
- Read all my tips above.
- If you want a very smooth gravy, strain it through a fine mesh strainer before adding the cornstarch slurry.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.
Nutrition
Calories: 477kcal | Carbohydrates: 16g | Protein: 42g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 896mg | Potassium: 948mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3199IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 6mg