Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Lamb Shanks – With Gordon Ramsay Style!

Pressure Cooker Lamb Shanks | The Foodie Eats
Shares 336

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.

Pressure Cooker Lamb Shanks | The Foodie Eats


Pressure Cooker Lamb Shanks | The Foodie Eats
5 from 1 vote

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 8
Calories 2672 kcal
Author The Foodie Eats


  • 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
  • 2 Tbsp. water


  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.
  3. Once lamb is browned, 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. Simmer to reduce by half - about 10 minutes.
  5. Add stock. Close lid and switch to manual setting for 30 minutes.
  6. Once cook time is complete - Let 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.
  9. Serve lamb topped with gravy!

Recipe Notes

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

Nutrition Facts
Pressure Cooker Lamb Shanks
Amount Per Serving
Calories 2672 Calories from Fat 1170
% Daily Value*
Total Fat 130g 200%
Saturated Fat 22g 110%
Cholesterol 381mg 127%
Sodium 6492mg 271%
Potassium 5042mg 144%
Total Carbohydrates 148g 49%
Dietary Fiber 22g 88%
Sugars 54g
Protein 143g 286%
Vitamin A 762.1%
Vitamin C 32.9%
Calcium 60.8%
Iron 145.5%
* Percent Daily Values are based on a 2000 calorie diet.


And as Always… Please Pin & Share the Love!

Pressure Cooker Lamb Shanks | The Foodie Eats


Shares 336

You Might Also Like


  • Reply
    December 22, 2017 at 1:22 pm

    “I can’t figure out why Americans don’t eat more lamb”.

    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
      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

Leave a Reply