Tender, fall-off-the-bone lamb shanks cooked in a rich, savory sauce with vegetables and herbs. This comforting dish is full of deep flavor and made easy in the Instant Pot.
📝 Ingredients
2 tbsp olive oil
4 lamb shanks, trimmed of excess fat
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 tsp salt
1 tbsp cornstarch (for thickening)
¼ cup water (for cornstarch slurry)
👩🍳 Instructions
1️⃣ Sear the Lamb Shanks
Set the Instant Pot to Sauté mode. Add olive oil and sear the lamb shanks for 7–10 minutes, turning to brown all sides. Remove and set aside.
2️⃣ Cook the Vegetables
In the same pot, add the chopped onion and sauté for 5–7 minutes until softened.
Add the carrots, celery, and garlic, cooking for another 2–3 minutes until fragrant.
3️⃣ Add Tomato Paste
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.
4️⃣ Add Liquids and Seasoning
Pour in the beef broth and Worcestershire sauce. Add thyme, oregano, bay leaves, and salt. Stir well to combine.
5️⃣ Pressure Cook
Return the lamb shanks to the pot, nestling them into the liquid.
Close the lid and cook on High Pressure for 50 minutes.
Allow a natural pressure release for 10 minutes, then manually release the remaining pressure.
6️⃣ Thicken the Sauce
Remove the lamb shanks and set aside.
Mix cornstarch with water to create a slurry, then stir it into the sauce. Turn on sauté mode and simmer for a few minutes until the sauce thickens.
7️⃣ Serve
Serve the lamb shanks hot with mashed potatoes or vegetables, spooning the rich sauce over the top.
📊 Recipe Info
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: ~1 hour 15 minutes
Servings: 4
Calories: ~520 per serving