Easy Instant Pot Lamb Shanks Recipe

ByLily
Jump to Recipe· 4.7 from 3 reviews

If you’re craving comfort food that’s rich, tender, and full of flavor but don’t want to spend hours slaving away in the kitchen, you’re going to love this Easy Instant Pot Lamb Shanks Recipe. I’m talking melt-off-the-bone goodness with a sauce so luscious you’ll find yourself dipping bread in it long after the meal’s over. Trust me, this recipe has quickly become one of my go-to favorites whenever I want something impressive yet straightforward.

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Why This Recipe Works

  • Speed without sacrificing tenderness: Using the Instant Pot tenderizes those hearty lamb shanks in under an hour, which is a game changer.
  • Deep, layered flavor: Ingredients like fish sauce and balsamic vinegar add subtle umami and acidity to balance the richness.
  • Simple steps with big payoff: A straightforward method that’s easy enough even if you’re new to cooking lamb.
  • Versatile technique: The recipe works beautifully in a slow cooker or oven braise too, giving you options based on your schedule.
Easy Instant Pot Lamb Shanks, Instant Pot Lamb Shanks, Lamb Shanks recipe, tender lamb shanks, quick lamb dinner - Inside a black electric cooker with a silver inner pot, there are three large pieces of browned meat placed on a bed of diced vegetables. The vegetables include small cubes of orange carrots, light green celery, and white onions, forming the bottom layer. The meat on top is thick with a mix of light pink and brown tones, showing some seasoning with specks of black pepper and salt. The surface underneath the cooker has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

All the ingredients in this Easy Instant Pot Lamb Shanks Recipe come together to create a dish that’s perfectly balanced. The lamb naturally has a robust flavor, and these additions elevate it without overwhelming the meat.

Easy Instant Pot Lamb Shanks, Instant Pot Lamb Shanks, Lamb Shanks recipe, tender lamb shanks, quick lamb dinner - Flat lay of a raw lamb shank with rich marbling, a large roughly chopped yellow onion, two medium roughly chopped orange carrots, two celery stalks with fresh green leaves, three peeled garlic cloves, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl of clear golden ghee, a small white ceramic bowl of light brown bone broth, a small white ceramic bowl of dark glossy aged balsamic vinegar, a small white ceramic bowl of translucent reddish fish sauce, fresh bright green thyme sprigs, dried brown bay leaves, a small white ceramic bowl filled with coarse kosher salt, freshly ground black peppercorns scattered neatly, and a small white ceramic bowl with finely minced vibrant green Italian parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Lamb shanks: Look for well-marbled shanks with good bone coverage; they’ll yield the most tender and flavorful meat when pressure cooked.
  • Magic Mushroom Powder or kosher salt: A key seasoning that enriches the natural flavor of lamb without masking it.
  • Ghee or extra virgin olive oil: Adds richness and helps sear the meat and veggies for a nice depth of flavor.
  • Onion, carrots, celery: Classic mirepoix that creates a flavorful base for the sauce.
  • Tomato paste: Concentrates sweetness and umami for a richer braising liquid.
  • Garlic cloves: Smashed to release their full aroma and flavor.
  • Bone broth: Adds savory body and keeps the meat juicy.
  • Aged balsamic vinegar: Offers a touch of acidity to brighten the sauce harmoniously.
  • Red Boat fish sauce: This secret umami booster deepens the overall taste without making it fishy.
  • Canned diced tomatoes or fresh Roma tomatoes: Create a saucy, chunky texture that complements tender lamb beautifully.
  • Fresh thyme or rosemary sprigs: Provide herbal notes that balance the lamb’s richness.
  • Dried bay leaves: Gift subtle earthiness to the braise.
  • Freshly ground black pepper: Adds just the right amount of heat and complexity.
  • Italian parsley (optional): A bright, fresh garnish that cuts through the richness hassle-free.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Easy Instant Pot Lamb Shanks Recipe is how flexible it is. Whether you prefer a slow cooker that lets it simmer all day or the oven for a classic braise, you can tweak the recipe to suit your schedule or kitchen gear. Plus, you can personalize the herbs and sides to keep it feeling fresh every time.

  • Herb Variations: I sometimes swap fresh rosemary for thyme depending on my mood or what’s in my herb garden—both bring amazing aroma.
  • Spice it up: A pinch of smoked paprika or a small dried chili adds a nice kick if you like some heat.
  • For a richer sauce: Try finishing with a splash of heavy cream or coconut milk for a creamy twist.
  • Make it paleo or keto: This recipe is naturally low-carb and keto-friendly, especially if you swap out carrots for more keto-friendly veggies like parsnips or omit them.

Step-by-Step: How I Make Easy Instant Pot Lamb Shanks Recipe

Step 1: Season and Sear the Lamb Shanks

Start by seasoning those beautiful lamb shanks generously with Magic Mushroom Powder or kosher salt—don’t be shy, this step is key. Then, turn on the Instant Pot to sauté mode and heat a tablespoon of ghee or olive oil. Once hot, brown the lamb shanks in batches for about 8 to 10 minutes until they have a nice crust on all sides. This browning seals in flavor and adds so much depth. If you’re pressed for time? No worries—the lamb will still taste fantastic even if you skip searing, but remember, it’s worth the extra few minutes.

Step 2: Build the Flavor Base with Vegetables

After removing the lamb, add your second tablespoon of ghee or olive oil to the pot. Toss in the chopped onion, carrots, and celery, and sprinkle some salt to help the veggies sweat and release their sweetness. Stir them around until they soften a bit—about 5 minutes. Then stir in the tomato paste and whole garlic cloves; cook everything until the tomato paste darkens slightly and the garlic gets fragrant. This layering makes a rich and hearty base your lamb sauce will thrive in.

Step 3: Add Liquids, Herbs, and Cook

Next, nestle your lamb shanks back into the pot, then pour in the bone broth, balsamic vinegar, and fish sauce—these liquids give umami and subtle acidity that balance the lamb’s richness. Add the drained canned tomatoes (or fresh diced tomatoes if you prefer) right over the top, and tuck in your thyme or rosemary sprigs along with the bay leaves. Lock the lid, set the Instant Pot to high pressure for 45 minutes, and walk away. It’s easy magic—no babysitting required.

Step 4: Finish and Serve

Once the Instant Pot finishes cooking, let the pressure release naturally for the best texture (or wait about 20 minutes, then do a quick release). Carefully remove the lamb shanks and herbs from the pot. I like to use my immersion blender right in the pot to puree the veggies, thickening the sauce and concentrating all those flavors. Taste it and adjust the seasoning with salt and pepper if needed. Finally, pour the sauce over the shanks, sprinkle with fresh Italian parsley if you’re feeling fancy, and serve!

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Tips from My Kitchen

  • Don’t Skip Searing: I learned early on that even a quick sear makes a huge difference in flavor—plus it locks in the juices.
  • Patience on Pressure Release: Waiting for the natural pressure release gives the meat time to relax and stay fork-tender instead of drying out.
  • Adjusting Sauce Thickness: The immersion blender trick is my go-to for a perfectly thick sauce without extra starch.
  • Fresh Herbs at End: I usually add parsley at the end for a fresh pop that cuts through the richness beautifully.

How to Serve Easy Instant Pot Lamb Shanks Recipe

Easy Instant Pot Lamb Shanks, Instant Pot Lamb Shanks, Lamb Shanks recipe, tender lamb shanks, quick lamb dinner - A white plate holds four pieces of dark brown cooked chicken covered in thick orange-brown sauce. The chicken pieces lay on a few long orange carrot sticks partially dipped in the sauce. Bright green chopped parsley leaves are sprinkled evenly over the chicken and sauce. The plate is held by a woman's hand against a dark background with a soft shadow. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love sprinkling fresh Italian parsley on top just before serving. It adds this lovely burst of green freshness and mild peppery flavor that’s the perfect contrast to the rich lamb and sauce. Sometimes I also toss on a little grated lemon zest if I want a citrusy lift that perks everything up.

Side Dishes

Mashed potatoes are my forever sidekick here—they soak up all that amazing sauce. But creamy polenta, roasted root vegetables, or even a bright, tangy tabbouleh work beautifully too. Honestly, anything that balances richness with freshness is a win.

Creative Ways to Present

For special occasions, I like to plate these shanks over a bed of saffron-infused rice or serve alongside herbed couscous with a drizzle of the sauce artfully spooned over. Adding a few charred lemon wedges on the side also makes it look restaurant-ready and gives diners the option to add some brightness.

Make Ahead and Storage

Storing Leftovers

I usually refrigerate leftovers in an airtight container and they stay wonderfully tender and flavorful for up to 3 days. The sauce thickens slightly overnight, so before reheating I sometimes stir in a splash of broth or water to loosen it up.

Freezing

This recipe freezes like a dream. I portion the shanks and sauce separately when possible, storing in freezer-safe containers or heavy-duty zip bags. It defrosts overnight in the fridge and reheats smoothly without losing that tender texture.

Reheating

The best method I’ve found is gently reheating on the stovetop over low heat with a lid on, stirring occasionally so the sauce doesn’t dry out. Microwaving works, but be sure to cover and stir midway to prevent uneven heating.

FAQs

  1. Can I skip searing the lamb shanks in the Easy Instant Pot Lamb Shanks Recipe?

    Absolutely! While searing adds wonderful flavor and seals in juices, the lamb shanks will still turn out tender and delicious if you skip this step. Just know the sauce may be a bit less deep in flavor.

  2. What can I substitute for Red Boat fish sauce if I don’t have any?

    If you’re all out of fish sauce, a splash of soy sauce or tamari can work as a handy substitute to add umami, though the flavor won’t be exactly the same. Worcestershire sauce is another alternative, used sparingly.

  3. Can this recipe be made in a slow cooker instead of an Instant Pot?

    Yes! In fact, there are instructions included for using a slow cooker—just sear the lamb and cook on low for 8 to 10 hours (or high for 5 to 6), and you’ll get similar tender results with that deep braised flavor.

  4. How do I know when the lamb shanks are done?

    When cooked properly, the meat should be falling off the bone and very tender to the touch. It should easily pull apart with a fork without any toughness.

  5. Can I use other cuts of lamb for this recipe?

    You can use lamb shoulder or even bone-in leg meat, but cooking times will vary. Lamb shanks are ideal because their bones and connective tissue break down beautifully under pressure making the meat tender and flavorful.

Final Thoughts

This Easy Instant Pot Lamb Shanks Recipe holds a special place in my kitchen repertoire because it’s that rare combo of fuss-free cooking and amazing results. Whether you’re feeding family on a weeknight or hosting friends for something a bit more special, it helps you serve a meal that feels decadent but requires zero stress. I encourage you to give it a try—you might just find yourself making it again and again like I do!

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Easy Instant Pot Lamb Shanks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 3 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Mediterranean
  • Diet: Halal
Print Recipe

Description

This recipe for Easy Lamb Shanks offers a tender, flavorful dish cooked in an Instant Pot, slow cooker, or oven. The lamb shanks are seared and then braised with aromatic vegetables, tomatoes, and a savory sauce that is thickened by pureeing the cooked vegetables. Perfect for a comforting main course, this recipe highlights rich flavors from ingredients like ghee, bone broth, and balsamic vinegar, paired with fresh herbs and spices for an effortless yet impressive meal.

Ingredients

Units Scale

Main Ingredients

  • 3 pounds lamb shanks
  • Magic Mushroom Powder or Diamond Crystal kosher salt (to taste)
  • 2 tablespoons ghee or extra virgin olive oil divided
  • 1 large onion roughly chopped
  • 2 medium carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 tablespoon tomato paste
  • 3 garlic cloves smashed and peeled
  • 1/2 cup bone broth (Instant Pot and slow cooker), 2 cups bone broth (oven)
  • 1 tablespoon aged balsamic vinegar
  • 1 teaspoon Red Boat fish sauce
  • 14 ounces canned diced tomatoes drained or 1 pound Roma tomatoes, diced
  • 3 fresh thyme sprigs or 1 fresh rosemary sprig
  • 2 dried bay leaves
  • Freshly ground black pepper (to taste)
  • 1/4 cup minced Italian parsley (optional)

Instructions

  1. Season the lamb shanks: Generously season the lamb shanks with Magic Mushroom Powder or Diamond Crystal kosher salt on all sides.
  2. Sear the lamb shanks: Turn on the sauté function if using an Instant Pot, or heat a large skillet or Dutch oven over medium-high heat. Add 1 tablespoon of ghee or extra virgin olive oil. Sear the lamb shanks in batches until browned on all sides, about 8 to 10 minutes. Remove the lamb shanks and set aside on a platter. (If short on time, searing can be skipped.)
  3. Sauté the vegetables: Add the remaining tablespoon of ghee or olive oil to the pot or pan. Toss in the onion, carrots, and celery, seasoning with Magic Mushroom Powder. Cook until the vegetables have softened slightly, about 4-5 minutes. Stir in the tomato paste and garlic cloves and cook until fragrant, about 1-2 minutes.
  4. Add liquids and herbs: Return the lamb shanks to the pot on top of the vegetables. Pour in the bone broth (½ cup for Instant Pot or slow cooker; 2 cups for oven method), balsamic vinegar, and fish sauce. Add the drained diced tomatoes over the lamb. Tuck in the thyme or rosemary sprigs along with the bay leaves. Season with freshly ground black pepper.
  5. Cook the lamb shanks: For Instant Pot: Lock the lid and cook on high pressure for 45 minutes. Allow natural pressure release or manually release after 20 minutes. For slow cooker: Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours. For oven: Preheat oven to 300°F, bring contents to a boil on stove, cover, and braise in oven for 3 to 4 hours until meat is fork tender.
  6. Finish the sauce: Plate the lamb shanks and remove herb sprigs and bay leaves from the sauce. Use an immersion blender to puree the cooked vegetables in the sauce to thicken it. Taste and adjust seasoning with Magic Mushroom Powder, salt, and pepper as needed.
  7. Serve: Ladle the thickened sauce over the lamb shanks and garnish with fresh minced Italian parsley if desired. Serve immediately for a hearty and comforting meal.

Notes

  • Searing the lamb shanks adds extra depth of flavor but can be skipped to save time without significant loss in taste.
  • If using fresh tomatoes, ensure they are diced and drained well; canned diced tomatoes also work well.
  • Bone broth quantity differs by cooking method: use ½ cup for Instant Pot or slow cooker, and 2 cups for oven braising to prevent drying out.
  • Slow cooker cooking times vary: 8 to 10 hours on low or 5 to 6 hours on high for tender results.
  • Use an immersion blender carefully when pureeing the sauce to avoid splashes and ensure smooth texture.
  • Magic Mushroom Powder can be substituted with kosher salt; adjust seasoning to taste.
  • For a lower fat alternative, use extra virgin olive oil instead of ghee.

Nutrition

  • Serving Size: 1 lamb shank with sauce
  • Calories: 650 kcal
  • Sugar: 6 g
  • Sodium: 520 mg
  • Fat: 40 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 55 g
  • Cholesterol: 140 mg

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