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Pressure Cooker Lamb Shanks | The Foodie Eats

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


  • 3 lamb shanks preferably skinless
  • ½ cup olive oil divided
  • 1 green chili pepper sliced
  • 3 cloves garlic minced
  • 1 Tbsp. smoked paprika
  • 1 Tbsp. oregano
  • 2 tsp. sea salt
  • ¼ 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
  • ¼ cup water


  • In large bowl - combine lamb, pepper, garlic, paprika, oregano, salt, cumin, brown sugar, cinnamon sticks, and ¼ cup oil. Mix well to coat meat, then marinate from 30 minutes to overnight.
  • Using sauté setting, heat Instant Pot. Once hot add ¼ 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!



After years of deliberation, I've decided to modify this recipe. But, since the response to the original has been so great, I would never change it. But I do have a different method that I believe is even better, so I will share those changes here. They are also reflected in the video.
Updated recipe suggestions as of February 15, 2021:
  • Omit the brown sugar. Although it does add a nice caramelization to the lamb, some of it will burn in the bottom of the pot. And the final sauce is much better without it.
  • Cut the amount of olive oil in half. Use 2 tablespoons for the marinade and 2 tablespoons to brown the lamb.
  • Instead of adding the chili pepper and cinnamon stick to the marinade, add them in step 3 with the onions and carrots.
  • Reduce the amount of wine to 1 cup.
  • In step 7, instead of discarding the vegetables and using a cornstarch slurry to thicken the sauce, only discard the cinnamon stick and bay leaves. Skim the fat. Then, using an immersion blender or food processor, blend the liquid and vegetables together. Skim the sauce again.


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