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Instant Pot Lamb Shanks Served in White Plate with Mashed Potatoes on The Side

Instant Pot Lamb Shanks

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Easy, tender, melt in your mouth instant pot lamb shanks recipe, homemade with simple ingredients in 1 hour. Loaded with herbs, spices and gravy.
Course Main Course
Cuisine American
Keyword homemade lamb, pressure cooker lamb shanks
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 3 People
Calories 477
Author Abeer Rizvi


  • 2 tbsp Oil
  • 3 Lamb shanks Trimmed of excess fat
  • 2 tbsp Butter Unsalted
  • 1 cup Onion Finely chopped
  • 3 cloves Garlic Finely minced
  • 1/3 cup Carrots Finely chopped
  • 1/3 cup Celery Finely chopped
  • 1 Cinnamon stick 2 inch piece
  • 2 cups Chicken broth Low sodium, Or beef broth
  • 2 tbsp Tomato paste
  • 1/2 cup Red wine Can be replaced with broth
  • 1 tsp Italian seasoning
  • 1 tsp Paprika
  • 1 tsp Cumin powder
  • 1 tsp Turmeric powder Optional
  • Salt To taste
  • Pepper To taste
  • 1 sprig Thyme Fresh
  • 1 sprig Rosemary Fresh
  • 2 Bay leaves
  • 1 tbsp Cornstarch
  • 1 tbsp Water


  • 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!


  • 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. 


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