Easter Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Lamb Shanks – With Gordon Ramsay Style!

Pressure Cooker Lamb Shanks | The Foodie Eats

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.

 

The Process

Pressure Cooker Lamb Shanks | The Foodie Eats

In large bowl – combine lamb, pepper, garlic, paprika, oregano, salt, cumin, brown sugar, cinnamon sticks, and 1/4 cup oil.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Mix well to coat meat, then marinate from 30 minutes to overnight.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Using sauté setting, heat Instant Pot. Once hot add 1/4 cup olive oil and thoroughly brown lamb on all sides – making sure to render all the fat. Once browned, remove lamb shanks and set aside.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Add onions, carrots, bay leaves, and remaining marinade to the pot.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Sauté until onions become translucent – about 5 minutes.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Add red wine to deglaze the pot – making sure to scrape all the bits stuck to the bottom.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Return lamb to pot.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Simmer to reduce by half – about 10 minutes.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Add stock. Lock lid and cook for 30 minutes at high pressure.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Once cook time is complete, allow pressure naturally release. Remove shanks and set aside.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Pour liquid through a fine mesh strainer and return to pot. Discard cooked ingredients.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Switch pot back to sauté setting and bring up to a bowl.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Pour in cornstarch slurry…

 

Pressure Cooker Lamb Shanks | The Foodie Eats

…and simmer until sauce reaches desired thickness.

 

Pressure Cooker Lamb Shanks | The Foodie Eats

Return lamb to pot and let sit in sauce until ready to serve.

And this is the AMAZING Result…

Pressure Cooker Lamb Shanks | The Foodie Eats

 

More Instant Pot dinner recipes:

 

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Pressure Cooker Lamb Shanks | The Foodie Eats
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Pressure Cooker Lamb Shanks

Incredibly tender lamb with an amazing sauce.

Course Main Course
Cuisine British
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings 6
Calories 275 kcal
Author The Foodie Eats

Ingredients

  • 3 lamb shanks preferably skinless
  • 1/2 cup olive oil divided
  • 1 green chili pepper sliced
  • 3 cloves garlic minced
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. oregano
  • 2 tsp. salt
  • 1/4 tsp. ground cumin
  • 2 Tbsp. 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 Tbsp. corn starch
  • 1/4 cup water

Instructions

  1. In large bowl - combine lamb, pepper, garlic, paprika, oregano, salt, cumin, brown sugar, cinnamon sticks, and 1/4 cup oil. Mix well to coat meat, then marinate from 30 minutes to overnight.
  2. Using sauté setting, heat Instant Pot. Once hot add 1/4 cup olive oil and thoroughly brown lamb on all sides – making sure to render all the fat. Once browned, remove lamb shanks and set aside.

  3. Add onions, carrots, bay leaves, and remaining marinade to the pot. Sauté until onions become translucent – about 5 minutes.

  4. Add red wine to deglaze the pot - making sure to scrape all the bits stuck to the bottom. Return lamb to pot. Simmer to reduce by half - about 10 minutes.
  5. Add stock. Lock lid and cook for 30 minutes at high pressure.

  6. Once cook time is complete, allow pressure naturally release. Remove shanks and set aside.

  7. Pour liquid through a fine mesh strainer and return to pot. Discard cooked ingredients. Separately in a small bowl, combine cornstarch and water, then add to pot.
  8. Switch Instant Pot back to sauté setting and simmer until sauce reaches desired thickness. Return lamb to pot and let sit in sauce until ready to serve.

  9. Serve lamb with polenta or mashed potatoes topped with gravy!

Recipe Notes

Serve with mashed potatoes, mashed sweet potatoes, or polenta.

Nutrition Facts
Pressure Cooker Lamb Shanks
Amount Per Serving
Calories 275 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 63mg 21%
Sodium 740mg 31%
Potassium 864mg 25%
Total Carbohydrates 22g 7%
Dietary Fiber 3g 12%
Sugars 8g
Protein 23g 46%
Vitamin A 127%
Vitamin C 5.5%
Calcium 8.9%
Iron 21.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Pressure Cooker Lamb Shanks | The Foodie Eats

 

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28 Comments

  • Reply
    James
    December 22, 2017 at 1:22 pm

    “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.

    • Reply
      Chef Gary
      January 2, 2018 at 7:45 pm

      Yeah, but it’s delicious!!!

    • Reply
      RICHARD
      February 20, 2018 at 9:00 pm

      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!

  • Reply
    Peter Allen
    March 4, 2018 at 1:58 pm


    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

    • Reply
      KT
      March 30, 2019 at 10:16 am

      Thanks for the tips. I’ll make this recipe soon.

  • Reply
    Easter Recipes | Instant Pot Resources
    March 21, 2018 at 1:29 am

    […] Lamb Shanks-The Foodie Eats […]

    • Reply
      Bobbi
      January 20, 2019 at 12:25 pm


      Love your suggestions !

      Thank you, Bobbi

  • Reply
    Cricket
    March 31, 2018 at 6:57 pm


    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.

  • Reply
    XAN
    April 1, 2018 at 7:11 pm


    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!

  • Reply
    Karen
    April 1, 2018 at 8:48 pm


    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!!

  • Reply
    Wayne Anstey
    April 7, 2018 at 5:14 pm


    Did this recipe this evening with some local Nova Scotia lamb. It was incredible! This is now my go to Lamb Shanks recipe.

  • Reply
    Farrel
    May 17, 2018 at 11:39 am


    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.

    • Reply
      Chef Gary
      May 17, 2018 at 12:32 pm

      Glad you enjoyed them!

  • Reply
    Sherry
    June 17, 2018 at 6:23 pm


    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!

    • Reply
      Chef Gary
      June 21, 2018 at 12:40 pm

      Thanks Sherry! I’m really glad you liked this recipe so much.

  • Reply
    Kate Savitsky
    September 3, 2018 at 1:26 am


    Absolutely delicious! The meat was falling off the bone, the flavours incredible. Thank you for sharing.

  • Reply
    Sandy Larkin
    October 22, 2018 at 5:26 pm


    Delicious! My first recipe with an instant pot, worth it just for this recipe!

  • Reply
    Harvestmoon
    November 16, 2018 at 11:49 am


    Absolutely delicious; will definitely make again!

  • Reply
    Diane Maher
    February 23, 2019 at 2:01 pm


    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.

    • Reply
      Gary
      February 23, 2019 at 2:39 pm

      Glad you both enjoyed it!

  • Reply
    Mark
    March 9, 2019 at 12:50 pm

    Can I sub lamb chops?

    • Reply
      Gary
      March 11, 2019 at 7:57 am

      I don’t think so with this method.

  • Reply
    Instant Pot Recipes From Famous Chefs & Cookbook Authors - Instant Pot Eats
    March 12, 2019 at 3:58 pm

    […] Gordon Ramsay: Pressure Cooker Lamb Shanks from The Foodie Eats […]

  • Reply
    Martin Schaffner
    April 4, 2019 at 12:30 pm

    Going to make it tonight. What is the green chili?
    Can I use a green Bell Pepper?

    Sounds great. Thanks

    • Reply
      Gary
      April 6, 2019 at 9:21 am

      A green chili is one of the spicy ones, either Serrano or jalapeño.

  • Reply
    Joy G
    April 10, 2019 at 10:59 pm


    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!

  • Reply
    Holly
    April 15, 2019 at 11:47 pm

    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

  • Reply
    Robbie O.
    April 21, 2019 at 10:29 pm


    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.

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