Unlock the secret to luxurious, fall-off-the-bone lamb shanks without spending hours in the kitchen. This Instant Pot recipe transforms humble ingredients into a show-stopping meal in just 30 minutes. The lamb becomes incredibly tender, bathed in an aromatic and deeply flavorful gravy made from rich port wine, savory chicken broth, and a whole head of softened garlic. It’s the perfect elegant, yet effortless, dish for a special weeknight dinner or for impressing guests.
Ingredients
• 1 tbsp / 15 ml Olive Oil
• 2 lbs / 900 g Lamb Shanks (about 2-4 shanks)
• ½ cup / 120 ml Ruby Port Wine
• ½ cup / 120 ml Chicken Broth
• 1 tbsp / 14 g Unsalted Butter, cold
• 1 tbsp / 15 g Tomato Paste
• 1 tsp / 5 ml Balsamic Vinegar
• ½ tsp / 1 g Dried Thyme
• 10 Garlic Cloves, whole and peeled
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Once the display reads ‘Hot,’ add the olive oil.2. Add the whole garlic cloves and sauté for 2-3 minutes, stirring occasionally, until they are fragrant and golden brown.3. Pour in the port wine to deglaze the pot, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Stir in the chicken broth, tomato paste, and dried thyme.4. Stir the sauce to combine, then nestle the lamb shanks into the liquid.5. Secure the lid, set the steam release valve to ‘Sealing,’ and cook on High Pressure for 20 minutes.6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.7. Carefully remove the lid and transfer the tender lamb shanks to a serving platter. Tent with foil to keep warm.8. Select the ‘Sauté’ function again. Bring the remaining liquid in the pot to a simmer and stir in the cold butter and balsamic vinegar until the butter has melted and the sauce has slightly thickened.9. Pour the rich port wine and garlic gravy generously over the lamb shanks.10. Serve immediately and enjoy!
Nutritional Information
• Nutrition Per Serving
• Calories: 600
• Total Fat: 35g
• Net Carbs: 8.2g
• Protein: 58g
• Fiber: 0.5g
Pro Tips
• For an even deeper flavor, season the lamb shanks with salt and pepper and sear them in the hot oil on all sides before adding the garlic. Remove the shanks, then proceed with the recipe, adding them back in at step 4.
• If you prefer a thicker gravy, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering sauce at the end until it reaches your desired consistency.
• Use a quality Ruby Port for this recipe. Its fruity, robust character is essential for the sauce’s flavor profile. Avoid using salted ‘cooking wine’.
• These lamb shanks are divine served over creamy polenta, mashed potatoes, or egg noodles to soak up every last drop of the delicious gravy.
