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Close-up of a pressure cooker lamb shank over creamy mashed potatoes with rich gravy and chopped parsley.
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Pressure Cooker Lamb Shanks

Tender pressure cooker lamb shanks with a rich red wine beef sauce, finished by blending the cooked vegetables into the braising liquid for extra flavor and body.
Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 5 minutes
Servings 6
Calories 323kcal
Author Gary White

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

Calories: 323kcal | Carbohydrates: 17g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 64mg | Sodium: 902mg | Potassium: 498mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5691IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 3mg