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)

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Instructions

Season the lamb shanks: Generously season the lamb shanks with Magic Mushroom Powder or Diamond Crystal kosher salt on all sides.
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.)
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.
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.
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.
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.
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