Tired of complicated recipes and lengthy cooking times? Crave a delicious, fall-off-the-bone tender lamb shank but don't have hours to spend in the kitchen? Then this Instant Pot Lamb Shank recipe is your answer! This easy recipe delivers restaurant-quality results in a fraction of the time, making it the perfect choice for busy weeknights or a special weekend meal. Get ready for unbelievably flavorful, melt-in-your-mouth lamb that will impress even the most discerning palates.
Ingredients:
- 2 lbs bone-in lamb shanks
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup lamb stock or beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 tsp dried oregano
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Get started:
- Season lamb shanks generously with salt and pepper.
Sear the Lamb (Optional but Recommended):
- Set your Instant Pot to the "Sauté" function. Add olive oil and heat until shimmering.
- Sear lamb shanks on all sides until nicely browned, about 2-3 minutes per side. This step adds incredible depth of flavor. If your Instant Pot doesn't have a sauté function, you can sear the lamb in a separate skillet.
Build the Flavor:
- Add the chopped onion, carrots, and celery to the pot and sauté for 5-7 minutes, until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
Pressure Cook the Lamb:
- Pour in the red wine, lamb stock, and diced tomatoes. Add rosemary, thyme, oregano, and bay leaf.
- Carefully place the seared lamb shanks back into the pot. Make sure they're mostly submerged in the liquid. Add more stock if necessary.
- Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 60 minutes.
Natural Pressure Release:
- Once the cooking time is complete, allow the pressure to release naturally for at least 20 minutes. This allows the lamb to become incredibly tender. Then, carefully quick release any remaining pressure.
Finishing Touches:
- Remove the lamb shanks from the pot and set aside.
- Using a slotted spoon, remove the vegetables from the cooking liquid and set them aside.
- Skim off any excess fat from the surface of the cooking liquid.
- You can either serve the lamb shanks as they are, or you can shred the meat and mix it back into the sauce with the vegetables.
- Garnish with fresh parsley before serving.
Tips for Success:
- For even more tender lamb, consider using older lamb shanks.
- Don't overcrowd the Instant Pot. If necessary, cook the lamb shanks in batches.
- For a thicker sauce, simmer the cooking liquid uncovered after pressure cooking until it reduces to your desired consistency.
Variations:
- Mediterranean Lamb Shanks: Add 1/4 cup chopped Kalamata olives, 1/4 cup sun-dried tomatoes, and a squeeze of lemon juice.
- Spicy Lamb Shanks: Add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Garlic and Herb Lamb Shanks: Increase the amount of garlic and herbs to your liking.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: Approximately 40g
- Fat: Approximately 25-30g
This healthy and delicious lamb shank recipe is perfect for a comforting weeknight dinner or a special occasion. The ease of Instant Pot cooking means less time spent in the kitchen and more time enjoying a fantastic meal with family and friends. Enjoy!