Pressure Cooker Lamb Shanks
What Do You Mean You Don’t Eat Lamb?
I still haven’t figured out why Americans don’t eat more lamb. We never had it when I was a kid. And even still, when I serve it, most people have little or no experience with it. But I tell you what… This pressure cooker lamb shanks recipe is packed with bold flavors and they’re fall-off-the-bone tender!
The Inspiration for This Recipe…
I’ve been watching Gordon Ramsay YouTube videos for several years now. And there are so many recipes that I want to try. But more than just replicate them, I am learning how to make them my own.
Making It My Own
Don’t get me wrong, the slow-braising process in the above method yields a completely different (and AMAZING) result. And I get that, but the point was not to recreate what he did. My goal was to convert this into a recipe using my new favorite kitchen tool: The Instant Pot!
I guess I attribute my new obsession with simplified cooking to the fact that we now have 2 under 2 (two children under age two). No doubt about it… It has changed my approach to dinner. But that doesn’t mean you have to sacrifice quality. You just may need to alter your methods.
Oops… I Forgot to Add the Sauce in the Picture
One of my favorite parts of this recipe is the gravy. And I’m totally embarrassed to admit that I took the photos for this post without adding it. I will update the pictures the next time I make them – probably for Easter.
- 2 or 3 lamb shanks
- 1 green chili pepper - sliced
- 3 cloves garlic - minced
- 1 Tbsp. smoked paprika
- 1 Tbsp. oregano
- 2 tsp. salt
- 1 tsp. cumin seeds
- 2 cinnamon sticks
- ¼ cup olive oil - divided
- 1 medium onion - roughly chopped
- 3 medium carrots - roughly chopped
- 2 bay leaves
- 2 cups red wine
- 4 cups beef stock
- 2 Tbsp. corn starch
- 2 Tbsp. water
- In large bowl - combine lamb, pepper, garlic, paprika, oregano, salt, cumin seeds, cinnamon sticks, and oil. Mix well to coat meat, then marinate from 30 minutes to overnight.
- Using sauté setting, heat Instant Pot. Once hot add 2 Tbsp. of olive oil and thoroughly brown lamb on all sides - making sure to render all the fat. About halfway through, add the contents from marinade to the pot.
- Once lamb is browned, add onions and carrots. Sauté until onions become translucent - about 5 minutes.
- Add red wine to deglaze the pot - making sure to scrape all the bits stuck to the bottom. Simmer to reduce by half - about 10 minutes.
- Add stock. Close lid and switch to manual setting for 30 minutes.
- Once cook time is complete - Let pressure naturally release for about 10 minutes, then quick release if desired. Remove shanks and set aside.
- Pour liquid through a fine mesh strainer and return to pot. Separately in a small bowl, combine cornstarch and water, then add to pot.
- Switch Instant Pot back to sauté setting and simmer until sauce reaches desired thickness.
- Serve lamb topped with gravy!
Pin & Share the LOVE!