Craving the deep, savory flavor of slow-braised lamb shanks but don’t have hours to spare? This Instant Pot recipe is your weeknight hero! We’re talking incredibly tender, fall-off-the-bone lamb bathed in a rich, aromatic tomato and thyme sauce. The pressure cooker infuses the meat with flavor in a fraction of the time, delivering a gourmet meal that tastes like it simmered all day. Get ready for a dish that’s as impressive as it is effortless.
Ingredients
• 4 bone-in lamb shanks
• 1 large onion, finely chopped
• 2 celery stalks, chopped
• 4 garlic cloves, crushed
• 1 cup / 150g cherry tomatoes
• 2 tbsp balsamic vinegar
• 2 tbsp / 28g butter
• 1 tbsp fish sauce
• 2 cups / 475ml beef broth
• Spices
• 1 tsp sea salt
• 1 tsp dried thyme
• 2 bay leaves
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the butter to melt.2. Season the lamb shanks with salt. Working in batches to avoid overcrowding, sear the shanks for 2-3 minutes per side until deeply browned.3. Transfer the browned shanks to a plate and cover loosely with foil.4. Add the chopped onion, celery, and crushed garlic to the pot. Sauté for 4-5 minutes until softened and fragrant.5. Pour in the balsamic vinegar to deglaze the pot, scraping up any flavorful browned bits from the bottom with a wooden spoon. Cook until the vinegar has nearly evaporated.6. Return the lamb shanks to the pot. Add the cherry tomatoes, fish sauce, beef broth, thyme, and bay leaves. Stir gently to combine.7. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Stew’ or ‘Meat’ button. Cook on high pressure according to the preset time.8. Once the cooking cycle is complete, perform a quick pressure release. Carefully open the lid and serve the lamb shanks hot, spooning the delicious tomato sauce over the top.
Nutritional Information
• Nutrition Per Serving
• Calories: 474
• Total Fats: 21.3g
• Net Carbs: 5.7g
• Protein: 59.9g
• Fiber: 1.5g
Pro Tips
• For a thicker, gravy-like sauce, remove the cooked shanks and set the Instant Pot to ‘Sauté’. Whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, then simmer until thickened.
• Don’t skip the searing step! Browning the lamb shanks creates a deep, caramelized flavor base (known as the Maillard reaction) that is essential for a rich sauce.
• This dish is even better the next day. The flavors meld and deepen overnight, making it a perfect make-ahead meal for a dinner party or busy week.
• Serve these lamb shanks over creamy polenta, mashed potatoes, or with a side of crusty bread to soak up every last drop of the incredible sauce.
FAQ
Q: Is searing the lamb shanks really necessary for this recipe
A: Yes, do not skip the searing step. Browning the lamb shanks is essential as it creates a deep, caramelized flavor base (the Maillard reaction) which is crucial for a rich and savory sauce.
Q: How do I make the sauce thicker for these lamb shanks
A: For a thicker, gravy-like sauce, remove the cooked shanks after pressure cooking. Set the Instant Pot to ‘Sauté’, whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons cold water, and simmer until the sauce thickens.
Q: Can I make Instant Pot lamb shanks ahead of time
A: Absolutely. This dish is even better the next day as the flavors have more time to meld and deepen. It’s a perfect make-ahead meal for a dinner party or a busy week.
Q: What should I serve with these lamb shanks
A: These lamb shanks pair wonderfully with creamy polenta, mashed potatoes, or a side of crusty bread to soak up every last drop of the delicious tomato and thyme sauce.
