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Instant Pot Lamb Shanks Recipe

Contributor: Emily Paster

Instant Pot Lamb Shanks take a fraction of the time to cook. The result is juicy fall-off-the-bone lamb without watching the stove. Try serving over couscous, rice, or mashed potatoes.

  • Author: Emily Paster
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Instant Pot
  • Cuisine: North African

Ingredients

Units Scale
  • 4 (12-16 oz. ea.) lamb shanks
  • 1 tsp. kosher salt, plus more as needed
  • 1 tsp. freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, roughly chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, roughly chopped
  • 2 cloves garlic, peeled and smashed
  • 1 cup fruity red wine, such as Merlot or Zinfandel
  • 1 cup dried fruit, such as apricots, prunes, golden raisins, or a combination
  • 1 Tbsp. cornstarch

Instructions

  1. Pat the lamb shanks dry and season them on both sides with the salt and pepper.
  2. Add the olive oil to the Instant Pot and select the Sauté function on “more.” When the oil is shimmering, after about 2 minutes, add 2 of the lamb shanks.
  3. Brown the lamb shanks on both sides, about 5 minutes per side, and then remove them to a plate. Repeat with the remaining lamb shanks. Set the lamb shanks aside.
  4. Add the onion, carrots, celery, and garlic to the Instant Pot and stir to coat with the oil. Sauté the vegetables until softened, about 5 minutes.
  5. Turn off the Sauté function.
  6. Add the red wine and stir, scraping up any browned bits from the bottom of the pan.
  7. Lay the lamb shanks on top of the vegetables.
  8. Close the lid and turn the knob to sealed. Select the Manual setting and set the cooking time for 40 minutes at high pressure.
  9. When the cook time finishes, allow the pressure to naturally release for at least 15 minutes.
  10. Remove the lamb shanks to a plate and, if needed, keep warm.
  11. Set a fine-mesh strainer over a large bowl and pour the cooking liquid through the strainer to remove the solids. Press on the vegetables with a spatula to extract as much liquid as possible then discard the solids.
  12. Remove the fat from the cooking liquid, which, if not removed, could make the final dish taste greasy.*
  13. Return the cooking liquid to the Instant Pot, leaving the fat behind, and select the Sauté function on “normal.”
  14. In a small bowl, whisk together the cornstarch and one tablespoon of cold water to create a slurry. Add the cornstarch slurry to the Instant Pot and stir to combine.
  15. Add the dried fruit and simmer the sauce until it is slightly thickened, about 5 minutes.
  16. If the lamb shanks have gotten cold, you can return them to the Instant Pot and reheat them in the sauce until warmed through. Taste the sauce and add more salt and pepper if needed.

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Notes

*Fat naturally rises to the top and sits above the liquid so you can skim it off with a spoon or use a fat separator (we love this one).