Instant Pot Lamb Shanks – A Restaurant-Quality Meal at Home
Tender, fall-off-the-bone Instant Pot Lamb Shanks are deeply flavorful, juicy, and braised in a rich, aromatic sauce. Traditionally, lamb shanks require slow-cooking for hours, but the Instant Pot makes them ultra-tender in just over an hour.
This dish is comforting, elegant, and perfect for special occasions or cozy weeknight dinners. It’s infused with garlic, herbs, tomato paste, and Worcestershire sauce, creating a bold, savory sauce that pairs beautifully with mashed potatoes, rice, or polenta.
If you’re a fan of hearty, slow-braised dishes but love quick and easy cooking, this recipe is for you!
Why You’ll Love This Recipe
✔ Ultra-Tender & Juicy – The pressure cooker breaks down the tough fibers in lamb shanks, making them fall-off-the-bone delicious.
✔ Rich, Deeply Flavored Sauce – A combination of onions, carrots, garlic, herbs, tomato paste, and Worcestershire sauce creates a robust, savory sauce that’s packed with flavor.
✔ Quick & Easy – Instant Pot cooking cuts the cooking time down from 3+ hours to just 50 minutes of pressure cooking.
✔ One-Pot Wonder – From searing to braising to thickening the sauce, everything is done in one pot, making cleanup a breeze!
✔ Great for Entertaining – Impress guests with a restaurant-worthy dish that looks fancy but is surprisingly simple.
Ingredients (Serves 4)
For the Lamb Shanks:
- 4 lamb shanks (trimmed of excess fat)
- 2 tbsp olive oil
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
For the Sauce:
- 1 onion, chopped
- 2 large carrots, chopped into large pieces
- 2 celery ribs, chopped into large pieces
- 3 garlic cloves, smashed
- 2 tbsp tomato paste
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried oregano
- 2 bay leaves
- 1 tbsp cornstarch (for thickening)
- 1/4 cup water (for cornstarch slurry)
Step-by-Step Instructions
1. Sear the Lamb Shanks for Maximum Flavor
- Set Instant Pot to “Sauté” mode and heat 2 tbsp olive oil.
- Season lamb shanks with salt and black pepper.
- Sear the lamb shanks in the Instant Pot for 7-10 minutes, turning occasionally, until browned on all sides. This locks in the juices and creates a rich flavor base.
- Remove the lamb shanks and set aside.
💡 Pro Tip: Searing the meat first adds depth to the sauce. If you skip this step, the flavor won’t be as intense.
2. Sauté the Aromatic Vegetables
- Add chopped onion to the pot and sauté for 5-7 minutes until softened.
- Stir in carrots, celery, and smashed garlic, cooking for another 2-3 minutes.
- Add tomato paste and stir for 2 minutes, allowing it to caramelize slightly.
💡 Pro Tip: Caramelizing tomato paste adds a natural sweetness and enhances the sauce’s flavor.
3. Deglaze the Pot & Build the Sauce
- Pour in 3 cups of beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this is pure flavor!
- Stir in Worcestershire sauce, dried thyme, oregano, bay leaves, and a pinch of extra salt. Mix well.
4. Pressure Cook the Lamb Shanks
- Return the seared lamb shanks to the pot, nestling them into the sauce.
- Lock the lid and set the Instant Pot to “Pressure Cook” (High Pressure) for 50 minutes.
- Once done, allow pressure to release naturally for 10 minutes, then manually release the remaining pressure.
5. Thicken the Sauce
- Remove the lamb shanks and discard the bay leaves.
- In a small bowl, mix 1 tbsp cornstarch with 1/4 cup water to create a slurry.
- Turn the Instant Pot back to “Sauté” mode, stir in the cornstarch slurry, and let simmer for 2-3 minutes until the sauce thickens.
- Taste and adjust seasoning if needed.
💡 Pro Tip: If you want an extra smooth sauce, blend it with an immersion blender before adding the cornstarch slurry.
Serving Suggestions
These rich and flavorful lamb shanks pair beautifully with:
✔ Mashed potatoes – Creamy and perfect for soaking up the sauce.
✔ Polenta – A smooth and buttery option that complements the lamb.
✔ Rice or couscous – A light and fluffy base for the dish.
✔ Roasted vegetables – Adds color and a healthy balance.
✔ Crusty bread – Ideal for scooping up every last drop of the sauce!
Garnish with fresh chopped parsley or rosemary for an elegant touch.
Storage & Reheating
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze in a freezer-safe bag with the sauce for up to 3 months.
Reheating:
- Stovetop: Simmer gently over low heat until warm.
- Instant Pot: Use “Sauté” mode and heat until bubbling.
- Oven: Place in a covered baking dish at 325°F for 15-20 minutes.
Tips for the Best Instant Pot Lamb Shanks
✔ Use Bone-In Lamb Shanks – They add extra flavor and become incredibly tender when pressure-cooked.
✔ Don’t Skip Searing – Browning the lamb creates a deep, caramelized flavor that makes a big difference.
✔ Deglaze the Pot – Scraping up the browned bits infuses the sauce with extra richness.
✔ Let Pressure Release Naturally for 10 Minutes – This helps keep the meat juicy and prevents toughness.
✔ Add a Splash of Red Wine – Replace 1 cup of beef broth with dry red wine for an even richer, more complex sauce.
Frequently Asked Questions
1. Can I use lamb shoulder instead of lamb shanks?
Yes! Lamb shoulder works well, but the cooking time should be reduced to 40 minutes.
2. Can I make this recipe in a slow cooker?
Absolutely! Sear the lamb shanks in a skillet first, then transfer everything to a slow cooker and cook on LOW for 6-8 hours or HIGH for 4-5 hours.
3. What’s a good substitute for Worcestershire sauce?
You can use balsamic vinegar or soy sauce for a similar depth of flavor.
4. Can I make this recipe ahead of time?
Yes! Lamb shanks taste even better the next day. Store them in the fridge overnight and reheat before serving.
Final Thoughts
This Instant Pot Lamb Shanks recipe is an absolute game-changer. It delivers incredible depth of flavor and fall-apart tender meat in a fraction of the time compared to traditional slow cooking.
Perfect for a cozy family dinner or a special occasion, this dish is sure to impress!
Would you like more Instant Pot recipes, or would you like to try a red wine sauce variation next?