Imagine succulent, fall-off-the-bone lamb shanks, braised in a rich, aromatic broth of tomatoes, rosemary, and savory vegetables. You might think a dish this luxurious takes hours to perfect, but with the magic of a pressure cooker, this incredible Italian Lamb Shanks recipe is ready in just 35 minutes! It’s the perfect way to bring a taste of rustic Italian comfort to your dinner table, any night of the week.
Ingredients
• 4 lamb shanks (about 3-4 lbs / 1.4-1.8 kg)
• 8 oz / 225 g button mushrooms, sliced
• 3 cups / 720 ml beef broth
• 3 tbsp / 45 ml olive oil
• ¼ cup / 60 ml apple cider vinegar
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 celery stalks, chopped
• ¼ cup / 30 g leeks, chopped
• 1 large tomato, roughly chopped
• 2 tsp / 12 g sea salt
• 1 tsp / 2 g dried rosemary
Instructions
1. Directions
2. Place all into the inner pot of the pressure cooker and stir gently to combine.
3. Secure the lid and move the steam release handle to the ‘Sealing’ position.
4. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 25 minutes on high pressure.
5. When the timer finishes, allow for a 10-minute natural pressure release before moving the handle to ‘Venting’ to release the remaining steam.
6. Carefully open the lid. Serve immediately, topped with the vegetables and sauce from the pot. Optionally, sprinkle with Parmesan cheese.
Nutritional Information
• Per Serving: Calories 536 | Total Fats: 26.5g | Net Carbs: 7.3g | Protein: 62.6g | Fiber: 2.2g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function to sear the lamb shanks in olive oil on all sides before adding the other and pressure cooking.
• If you prefer a thicker sauce, remove the cooked lamb shanks and use the ‘Sauté’ function to simmer the remaining liquid for 5-10 minutes until it reduces.
• Serve these Italian Lamb Shanks over creamy polenta, mashed potatoes, or pappardelle pasta to soak up every last drop of the delicious sauce.
FAQ
Q: Can I make this Italian lamb shank recipe without a pressure cooker
A: Absolutely. To adapt this recipe for the oven, sear the shanks first, then braise them in a covered Dutch oven at 325°F (160°C) for 2.5-3 hours until tender. For a slow cooker, cook on low for 6-8 hours for equally delicious, fall-off-the-bone results.
Q: What should I serve with these Italian lamb shanks
A: These rich, savory lamb shanks are perfect served over a base that can soak up the delicious sauce. We highly recommend creamy polenta, mashed potatoes, or wide pappardelle pasta. A side of crusty bread is also excellent for dipping.
Q: How do I get a richer flavor and thicker sauce
A: For a deeper flavor, use the ‘Sauté’ function on your pressure cooker to sear the lamb shanks on all sides before cooking. To create a thicker sauce, simply remove the cooked shanks and simmer the remaining liquid on the ‘Sauté’ setting for 5-10 minutes until it reduces to your desired consistency.
