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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 275kcal
Author Gary White

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

  • 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.
  • 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.
  • Add onions, carrots, bay leaves, and remaining marinade to the pot. 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. Return lamb to pot. Simmer to reduce by half - about 10 minutes.
  • Add stock. Lock lid and cook for 30 minutes at high pressure.
  • Once cook time is complete, allow pressure naturally release. Remove shanks and set aside.
  • 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.
  • 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.
  • Serve lamb with polenta or mashed potatoes topped with gravy!

Notes

For this recipe, a spicy green chili is ideal. Either a serrano pepper or jalapeno pepper will do.
Serve with mashed potatoes, mashed sweet potatoes, or polenta.

Nutrition

Calories: 275kcal | Carbohydrates: 22g | Protein: 23g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 63mg | Sodium: 740mg | Potassium: 864mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6350IU | Vitamin C: 4.5mg | Calcium: 89mg | Iron: 3.8mg