These pressure cooker lamb shanks are bold, rich, and fall-off-the-bone tender.
This is the kind of dinner that looks like you worked on it all day.
Tender lamb. Deep flavor. Rich sauce. The kind of plate that gets quiet fast once it hits the table.
If lamb is not something you cook often, this is a great place to start. The pressure cooker does the heavy lifting and gives you that slow-braised feel in a way that fits real life.
This recipe has been a reader favorite for years. I have refined the method over time, especially the sauce, and the recipe card reflects the version I recommend.
Why You Will Love These Lamb Shanks
- Big flavor from spices, aromatics, wine, and stock
- Fall-off-the-bone tender texture
- Pressure cooker method with braised-style results
- Rich sauce that is perfect over mashed potatoes or polenta
- Great for a weekend dinner, but still realistic for home cooking
Jump to: Ingredients • Steps • FAQ • Recipe Card
What If You Have Never Cooked Lamb
If you did not grow up eating lamb, you are not alone.
A lot of people have never cooked it at home. Lamb shanks are one of the best cuts to start with because they are made for low and slow cooking… or in this case, pressure cooking.
They turn rich and tender, and the flavor holds up beautifully to spices, wine, and stock.
The Inspiration for This Recipe
This recipe started after watching Gordon Ramsay cook lamb shanks and build flavor the classic way.
I was not trying to copy his method exactly. I wanted that same bold, braised flavor... but in the Instant Pot.
That is still one of my favorite things to do in the kitchen. Learn from a great technique, then make it work at home.
Making It My Own
The original version worked, and readers loved it. I left it alone for a long time because it was performing. But after making it more times, I knew I could improve the finish.
The biggest upgrade was the sauce.
Now I defat the broth, blend the cooked vegetables into the braising liquid, then finish with a slurry for a smooth, glossy gravy. It gives the sauce more body, deeper flavor, and a better texture.
That change alone is worth updating the post.
Quick Note on the Updated Method
This recipe has been on the blog for years, and readers have loved it. I have made a few changes over time to get a better result with less fuss… especially in the sauce.
What changed
- I skip the brown sugar
- I use less oil
- I add the chili pepper and cinnamon stick with the vegetables
- I use less wine
- I blend the cooked vegetables into the sauce
- I still finish with a cornstarch slurry for a smooth, glossy gravy
Why it is better
- Less chance of scorching
- Better balance in the sauce
- More body and flavor
- Cleaner finish (not greasy)
- Easier, more consistent thickening
The recipe card reflects the updated method I recommend now.
Ingredients + Substitutions
You can find exact amounts in the recipe card below. These are the ingredients that build the flavor and make the sauce work.
What You Need
- Lamb shanks
- Kosher salt + black pepper
- Garlic
- Oil (for browning)
- Onion + carrots
- Green chile pepper (or similar mild chili)
- Dry red wine
- Beef stock
- Bay leaves + cinnamon stick
- Smoked paprika, oregano, and cumin
- Cornstarch slurry (for finishing the gravy)
Ingredient Notes
- Lamb shanks: Trim excess exterior fat if needed. A little fat adds flavor, but too much can make the sauce greasy.
- Red wine: Use a dry red wine. It does not need to be expensive, but use one you would actually drink.
- Beef stock: This gives the sauce depth and body. A good stock makes a difference.
- Smoked paprika, oregano, and cumin: This is where the warmth and depth come from without overpowering the lamb.
- Bay leaves + cinnamon stick: Small additions, big payoff. They help give the sauce that braised-all-day flavor.
- Cornstarch slurry: Blending the aromatics builds body, and the slurry gives the final sauce that glossy finish.
What You Can Flex
- Skip the wine and use more beef stock
- Adjust the chile up or down depending on heat preference
- Serve over mashed potatoes, polenta, or grits
- Use a blender instead of an immersion blender for the sauce (carefully)
What Not to Skip
- Browning the lamb for deep flavor
- Deglazing the pot well after adding wine
- Natural pressure release for tender texture
- Defatting the broth before blending the sauce
- Blending the aromatics for the best sauce texture
- Finishing with slurry for that glossy gravy
How to Make Pressure Cooker Lamb Shanks
A quick look at the key steps. The pressure cooker handles the hard part. You just build the flavor first.
At-a-glance
- Season + marinate the lamb (optional, but worth it)
- Brown the lamb well using sauté mode
- Cook the aromatics in the same pot
- Deglaze with wine and add beef stock
- Pressure cook until tender, then natural release
- Make the sauce (defat, blend, thicken)
- Return lamb to sauce and serve
Step 1: Season + marinate
Coat the lamb shanks with garlic, spices, chile, and oil. Let them sit 30 minutes if you have time.
Step 2: Brown the lamb
Use sauté mode and brown the lamb well on all sides. Good color here builds the sauce.
Step 3: Sauté aromatics
Remove the lamb, then cook the onions, carrots, and aromatics until softened and fragrant.
Step 4: Deglaze + add broth
Add the wine and scrape up the browned bits. Return the lamb, then add the stock.
Step 5: Cook + natural release
Pressure cook until tender, then let the pressure release naturally.
Step 6: Sauce + serve
Serve over mashed potatoes or polenta, then spoon the gravy over everything.
My Favorite Sauce Upgrade
The sauce is the hero here.
After the lamb is done, I separate the fat, blend the cooked aromatics into the broth, and finish with a slurry for a smooth, rich gravy.
This step is what takes it from good to restaurant-energy at home.
Step 1: Separate the fat
Remove the lamb, cinnamon stick, and bay leaves. Pour the cooking liquid into a fat separator.
Step 2: Return broth + aromatics
Pour the defatted broth back into the pot with the cooked vegetables.
Step 3: Blend smooth
Blend until smooth, then bring the sauce back to a simmer.
Step 4: Thicken with slurry
Stir in the cornstarch slurry and simmer until thickened and glossy.
What to Serve With Lamb Shanks
Serve these with something that can hold the sauce.
- Mashed potatoes
- Polenta
- Creamy grits
- Roasted vegetables
- Simple greens
Mashed potatoes are my favorite. That gravy was made for them.
Tips for the Best Lamb Shanks
A few small moves make this recipe better.
- Brown the lamb well. Do not rush the color. That browning builds the base flavor for the sauce.
- Deglaze the pot well. Scrape up every browned bit after the wine goes in. That is flavor, and it helps prevent burn warnings.
- Use a natural release. Natural release helps keep the lamb tender instead of tightening up.
- Skim or separate the fat. Lamb can throw off a lot of fat. Removing some keeps the sauce rich without tasting greasy.
- Blend the sauce smooth. The cooked vegetables add body and flavor, and the slurry gives it that glossy finish.
FAQ
Yes. Replace the wine with more beef stock. The flavor will be a little different, but still rich and delicious.
Yes. This is a great make-ahead dinner. The flavor gets even better after it rests.
Reheat gently on the stove over low heat until warmed through. Add a splash of stock if the sauce gets too thick.
Yes. Let it cool completely, then freeze in an airtight container. Thaw overnight in the fridge before reheating.
Yes, but cook times and pressure release timing may vary depending on your model.
More Instant Pot Dinner Recipes
- Instant Pot Pot Roast
- Instant Pot Turkey Meatballs - Salisbury Steak Style
- Pressure Cooker Oxtail Stew- Jamaican Style
- Instant Pot Baby Back Ribs (Dry Rubbed)
Did You Make This?
★ Did you make these pressure cooker lamb shanks?
Leave a star rating below and let me know how they turned out.
📖 Recipe
Pressure Cooker Lamb Shanks
Ingredients
- 3 lamb shanks preferably skinless
- 4 tablespoon olive oil divided
- 1 green chile pepper sliced
- 3 garlic cloves minced
- 1 tablespoon smoked paprika
- 1 tablespoon oregano
- 2 teaspoon sea salt
- ¼ teaspoon ground cumin
- 2 tablespoon brown sugar
- 1 cinnamon stick
- 1 medium onion roughly chopped
- 3 medium carrots roughly chopped
- 2 bay leaves
- 2 cups red wine
- 4 cups beef stock
- 3 tablespoon corn starch
- ¼ cup water
Instructions
- Season lamb: In a large bowl, combine lamb shanks, garlic, paprika, oregano, salt, cumin, and 2 tablespoons olive oil. Coat well. Marinate 30 minutes, or overnight.
- Brown lamb: Set Instant Pot to Sauté. Add remaining 2 tablespoons oil and brown lamb shanks on all sides. Remove and set aside.
- Sauté vegetables: Add onion, carrots, green chili, cinnamon stick, and bay leaves. Cook about 5 minutes, until onions begin to soften.
- Deglaze: Add red wine and scrape up all browned bits from the bottom of the pot.
- Add liquid + lamb: Return lamb shanks to the pot. Add beef stock.
- Pressure cook: Lock lid and cook on High Pressure for 30 minutes.
- Natural release: Let pressure release naturally. Remove lamb shanks and set aside.
- Defat liquid: Remove cinnamon stick and bay leaves. Pour cooking liquid into a fat separator, then return the defatted broth to the pot with the cooked vegetables.
- Blend sauce: Use an immersion blender to blend broth and vegetables until smooth. Turn on Sauté and bring to a simmer.
- Thicken: Mix cornstarch and water, then stir slurry into the sauce. Simmer until thickened and glossy.
- Serve: Return lamb to the sauce, or plate and spoon sauce over the top. Serve with mashed potatoes, polenta, or grits.
Video
Notes
- Fat separator tip: Keeps the sauce rich without tasting greasy.
- Blender option: No immersion blender? Use a standard blender in batches, carefully.
- Make-ahead tip: The flavor gets even better the next day.
- Serving favorite: Mashed potatoes are my favorite with this sauce.
Nutrition
Real Talk: The sauce is the move. The lamb is great on its own, but once that gravy hits mashed potatoes, this turns into the kind of dinner people talk about later.
James
"I can't figure out why Americans don't eat more lamb".
Easy.
Pork/ham is about $2-3/lb.
Chicken is about $2/lb
Most beef cuts $4-6/lb
Cheapest lamb cut - about $7/lb. If you get rack/loin it's more like $15/lb.
Chef Gary
Yeah, but it's delicious!!!
RICHARD
Americans don't eat more lamb because it's always been too pricey. Also, The meat departments inside our local grocery, no longer butcher meat. Instead, they opt for pre-cut pre-packaged meats. Most of the meat department employees haven't any idea how to identify cuts of meat. Especially down to the shank. It's a shame!
abalone_girl
This is absolutely the truth! We asked the butcher for a [pork] butt roast and he argued that is what we call a ham. I said okay then give me a bone in ham that is not cured or smoked. He looked me and said then it would not be a ham! I want a butt roast! They gave me a shoulder with all the fat and skin trimmed off... I asked if I could get one with a 'fat cap' he said "We cut the fat off" Okay so your not a butcher, right?
Liz Jackson
It is much cheaper than that if you go to Sam's Club or Costco, and it's been boned for you too!
Barbara Sheridan
& the Costco lamb is of excellent quality and delicious!
Wendy Culwell
To make this sugar free/ keto friendly: replace the cornstarch by adding 1 butternut squash to the pot, once cooked put it in the blender with some beef stock and return it to the pot. The sauce will feel creamy without any dairy or starches (cornstarch) which later convert to sugar.
Trisha
If it’s as expensive as it is here in Canada I can see why.
Peter Allen
I live in Wales (UK) and lamb shanks are about £8GBP a kilo (2.2lbs), though I generally buy whole lambs (butchered) for £5GBP a kilo.
This recipe is lovely thanks: I did reduce the amount of smoked paprika by 40% and added a bulb of sliced fennel along with the onions plus a little balsamic vinegar and brown sugar because I think lamb needs sweetness.
When cooking lamb or anything fatty in the Instantpot like beef shortribs, I always drain the sauce off into one of those fat separation jugs. It's unbelievable how much fat comes off and it saves your arteries. The Oxo branded ones in the UK are great.
Also, you can substitute the last 15 mins of cooking with the shanks in a hot oven to brown them off.
I have some cooking now...uummmmm
KT
Thanks for the tips. I’ll make this recipe soon.
Kenneth Thomas
Made this using your up pdated notes.
Delicious thankyou.
Cricket
Great recipe. I added a can of crushed tomatos in place of one cup of beef broth. After I removed the lamb, bay leaves and cinnamon stick I used my immersion blender on the vegetables then thickened it. Very tasty lamb, rich sauce. Served it with cheesy polenta. Will make this many more times.
XAN
This recipe turned out nicely. Thank you. I didn't use the sugar or cinnamon and did not miss them. Looking forward to trying more of your recipes!
Karen
So delicious! The meat was incredibly moist and literally melts in your mouth. My 7 year old ate a whole shank by himself - it was that good. Thank you!!
Wayne Anstey
Did this recipe this evening with some local Nova Scotia lamb. It was incredible! This is now my go to Lamb Shanks recipe.
Farrel
I am making this again tonight for dinner. It is delicious, extremely flavorful, and easy to make. I love lamb shanks, and this is my new favorite way to cook them.
Chef Gary
Glad you enjoyed them!
Sherry
This is wonderful! The only change was 1 cup of wine 2 cups of beef broth cumin and curry and cinnamon powder. I Am so impressed! I LOVE all the flavour will make this again, it's a keeper! It's Great!
Chef Gary
Thanks Sherry! I'm really glad you liked this recipe so much.
Kate Savitsky
Absolutely delicious! The meat was falling off the bone, the flavours incredible. Thank you for sharing.
Sandy Larkin
Delicious! My first recipe with an instant pot, worth it just for this recipe!
Harvestmoon
Absolutely delicious; will definitely make again!
Diane Maher
AMAZING I made this for valentines dinner it was the first time my husband had lamb and loved it. I am definitely going to make it again. I baked mine in the oven low and slow. Thank you so much for this delicious recipe.
Gary
Glad you both enjoyed it!
Mark
Can I sub lamb chops?
Gary
I don't think so with this method.
Martin Schaffner
Going to make it tonight. What is the green chili?
Can I use a green Bell Pepper?
Sounds great. Thanks
Gary
A green chili is one of the spicy ones, either Serrano or jalapeño.
Joy G
This recipe was so so good! I had never made lamb shanks before but I will again! So delicious! I didn't use any Chili's & it was still yummy! Thank you for sharing this wonderful recipe!
Holly
Absolutely delicious flavor combo. Forgot to buy a green chile, but will definitely add next time. Only used 2 lamb shanks because they were enormous (barely fit into the Instant Pot--and had to brown them in a large frying pan on the stove). I also needed to cook longer because the shanks were so large-- 40 minutes and could've gone a bit longer. Left the carrots and onions in the gravy. Probably could've gotten by with 2 cups beef broth. We had a lot of sauce left over, but it was so tasty that I'm figuring out what to serve it on later this week. Agree with Peter about degreasing the sauce before thickening. So good! Thanks for the recipe. Can't wait to try again next time (hopefully smaller) lamb shanks are on sale
Elizabeth Hudswell
I haven't made this yet what prep does the pepper need? Is it dice, whole seeded?
Gary White
Sliced. Not seeded. If you take a look at the first and second process picture in the post, you'll be able to see what they look like when sliced.
Robbie O.
We LOVED this recipe! It was the 1st time using my instanta pot and the 1st time I cook lamb! Instructions were easy to follow.
Mike G
This recipe is phenomenal. My wife and son thought it was as good as any lamb dish served in a French restaurant. It's so rich and flavourful you cannot get enough and the meat literally falls off the bone. Can't wait to cook it up again. BTW, I used 2 beef boullions and 4 cups water instead of beef broth, and I halved the salt (only cuz I didn't have the beef broth handy)
Liz Jackson
I am from England, but live here in the US. I got so tired of not being able to obtain lamb for the longest time, so I now raise my own!! I like a good leg of Lamb for Easter, but I craved lamb shanks, now I have both! It's like the best of both worlds!
Melissa Davis
Fool proof & delicious! And I like to add any leftover sauce into my tomato sauce and freeze for future use on pasta!
Raziya
Hi what should we use instead of vine in recipes
Gary White
You will want to use some sort of vinegar as a substitute. This recipe calls for 2 cups of wine, I would recommend 2 Tbsp. of red wine vinegar instead.
Lanny Wingrove
Great!
Randal D Ewers
Excellent but ended up with way too much liquid. Took an hour to reduce it down after cooking (too late for dinner).
We used 4 smallish shanks, so increased the cooking time to 40 minutes (plus natural pressure release) and that was perfect. All lamb was tender/falling off the bone, and internal temperatures ranged from 200 to 210F - about right for a slow-cooked meat.
Flavor of the lamb itself was excellent. However, we had a tone of sauce, a bit thin, and it took a long time to thicken. I will definitely do this again, but next time (looking for suggestions here!) maybe I will just reduce a small portion of the remaining liquid (eg 1-2 cups) afterwards to it is done sooner. Either that, or maybe just start with 2 cups of liquid (reduce by 1/3 vs 2 cups red wine and 4 cups beef broth).
Gary White
Glad you enjoyed it! As written, the sauce will not be thick or gravy like. That was not my goal when developing this recipe. However, you can certainly thicken it up to your personal taste. I would recommend doubling the cornstarch if you want a thicker sauce. This will speed up the thickening process greatly.
Julie
Holey Moley, this was incredible.
Gayl H
Everything went well, but the lamb was very dry and overcooked. The sauce was very tasty. Maybe needs to cook for less time?
Gary White
I'm sorry to hear that. We've never had a problem with them being dry and overcooked. They are always quite moist. Did you quick release the pressure, or do a natural pressure release?
Claire
Absolutely stunning result. I did not use the chilli for allergy reasons.
Next time I will add a few button mushrooms towards the end but truly, this is fantastic.
Becca
Was wondering how the flavours would work. But turned out absolutely yummy. The only thing I did differently was cook for 45mins in the pressure cooker instead of 30mins.
Tasha
Can I use ground cinnamon instead and how much?
Gary White
I would use no more than 1/8 tsp.
Shaz
Tried this and it was amazing. I loved how fast it was cooked in the pressure cooker and how yummy it tasted. Instead of red wine I used champagne. 😝and the taste was amazing 😉
Shaz
I used ground cinnamon and it was ok...and I used about a tsp.
Terry
Too much beef broth. Tasty but needed to reduce the fluid "a lot" for the gravy.
Lois Watford
My husband and I loved this recipe! I did not have a green chili pepper so I substituted 1 teaspoon of chipotle powder. After cooking the lamb shanks I took them out and added the tiny Acini De Pepe No 44 pasta to the liquid and cooked it for 10 minutes. Then I strained out the pasta keeping the remaining liquid and made the gravy. It all turned out fantastic!! Thank you for this recipe. I look forward to trying more of yours.
Leslie
I've never cooked much, and this was the most complicated recipe I've ever tried. I was really excited with the amazing success I had! My family loved it! Thanks for making this so easy to follow 🙂
Renee Williams
Made today for Christmas Eve dinner for just my husband and I. Very very delicious. Worth the little bit of extra time to prepare.
Erin
I thought this was delicious, and my husband is still talking about it a week later. I would like to try half the liquid next time around. It makes much more sauce than we needed, and I think with half the liquid it would accentuate the wonderful spice mixture even more. I'm still getting familiar with the instant pot and didn't realize that it would take so long to naturally release. At 45 minutes I had to manually release it as we were starving! This was a wonderful recipe and I can't wait to make it again. I served it with cauliflower mash - a little lighter than potatoes, but still a perfect consistency to soak up the sauce.
Sara Matulich
Just the aroma is worth five stars! When my 10-year-old grandson walked in and smelled what I was cooking, he begged to stay for dinner. This recipe was amazing because the flavors we’re so warm and comforting. The meat literally fell off the bone. The sauce was like velvet and so smooth. A real show stopper!!!!
sheryl a mcgill
I made this recipe and it was amazing. My husband loved it so much he wants it again. I did however, had to make some revisions since I did not have some of the ingredients.. but it still came out wonderful.
I will try Gordon Ramsey's recipes again..
Jan
I am making this for the 3rd time it is so delicious. Do i need to increase cooking time if i have 6-8 shanks?
Cody
Just an FYI, all lamb shanks are skinless.
Gary White
Thanks! Now I know.
Ginger Jones
Some very nice flavors here - thanks for the recipe :-))
SB
Thanks for this recipe, worked a treat, both ways. But do agree with the writer, the second recipe is better in flavour and texture.
And yeah, no idea what's going on in North America, we're Aussies that lived in Canada for a few years, lamb nearly impossible to get or just outrageously expensive. A wonderful butcher in Ladysmith VI had lamb but it all came pre butchered from New Zealand. Lamb curly chops with NO tails -whaaat?
Bon appetit x
Pat
Truly unbelievable!!!!!! I’ve altered but i won’t say, ill leave the original method and don’t want to change anything for the people wanting to try this as I’ve altered for my taste and reasons, never the less or more , this is a incredible dish !!!!!! And this can’t be faulted !!!
Only way is poor cuts or not a lot of meat on the shank, heavy advice , get a good amount of shank flesh and I’ve fitted 9 , !!! That’s right , standing thickest part down , around the pressure cooker , i have a fissler German cooker and 45 mins on low from boil , and then lid locked on and when the 2 nd whit ban appears on the pressure cooker gauge , low heat , but truly a beautiful dish, enjoy and i promise the troops will not be unhappy !!!!!
Beverly
So scrumptious and the spices (new revisions) marry each other so well and absolutely the 2nd update is wonderful!. My hubby and I love Lamb Shanks!
Lynn
Made this tonight and a definite winner. Lamb is not that expensive here in Central America compared to elsewhere. I made the original version and next time will omit the sugar and use less oil. I liked the richness the wine brought to the gravy so won’t cut back on that.
France Motswiri
For me, the last step of thickening the gravy, I only discarded the cinnamon and used a hand blender to blend all the veggies and half the sauce. The other half of the sauce, I thickened it and later mixed with the blended one back into the pot with them shanks for another 3 minutes of high-pressure cooking.
Jim
Absolutely stunning - I didn’t think the lamb could possibly be cooked to falling off the bone in such a short amount of time - I am new to pressure cooking. This will definitely become a regular meal and I will try with other meats, such as beef short rib.
The foodie eats
Never marinate with sugar if you are going to brown meat for a glaze/sauce. It burns and ruins your dish and is hard to clean!! Not sure why this recipe got 5 stars…it yields average results.