Herby, tender, and seasoned to perfection, pressure cooker lamb shanks are one of my favorite Instant Pot recipes. However, pressure cookers make restaurant-quality meals so easy that I have countless tasty dishes for you. My rich and veggie-packed Pressure Cooker Roast, creamy Instant Pot Chicken and Wild Rice Soup, and hearty Instant Pot White Bean Chili will keep your pressure cooker fired up all year long.
Lamb shanks: When selecting meat for this recipe, choose shanks that are roughly equal in size—ideally, about 12 oz. each. Also, trim your lamb shanks and remove any visible fatty tissue before cooking. Otherwise, your lamb will be too fatty and won’t braise properly. Stock: I prefer to make my Instant Pot lamb recipe with beef stock, though the chicken stock has a similarly hearty taste and will also work. You can even whip up my Homemade Chicken Stock and skip the last-minute run to the grocery store. Wine: I generally use Cabernet Sauvignon or Chianti in my lamb recipe to give it a dark, full-bodied flavor. When selecting wines, I recommend using one you’d like to drink (why not enjoy a glass while you cook?), but it doesn’t have to be expensive. Non-alcoholic option: Because of alcohol’s low boiling point, it will evaporate during the cooking process. If you still don’t want to use alcohol in your Instant Pot lamb shank recipe, you can substitute the wine with additional beef broth. Additional seasonings: I wanted to keep my Mediterranean lamb shank recipe simple with paprika and cumin—iconic seasonings in this coastal cuisine. For an alternate take on this classic recipe, you can also incorporate Indian spices, such as cinnamon (or one cinnamon stick), ground coriander, garam masala, or even your favorite curry powder. Fresh herbs & other garnishes: I used fresh thyme for this pressure-cooked lamb shanks recipe. However, fresh rosemary or parsley would give it an equally bright, herbal taste. I also recommend finishing the dish with a garnish of pomegranate seeds for a sweet-yet-tart finish and a gorgeous pop of color.
Storage instructions: Once you’ve had your fill of Insta Pot lamb shanks, let them reach room temperature and store them in an airtight container for up to three days. I also recommend storing the gravy in a separate container to keep the meat from turning soggy and to allow for easier reheating. To reheat: To reheat, set your oven to 350 degrees F. and cook the lamb shanks for 10-15 minutes or until thoroughly warm. Heat the gravy in a saucepan or the microwave, and drizzle it over your warmed lamb when ready to serve. Freezing instructions: To freeze your lamb shanks, first bring them to room temperature. Then, individually wrap each lamb shank with stretch film (to prevent freezer burn), and store them in an airtight container or a freezer bag with as much air removed as possible. To thaw: To thaw the frozen lamb shanks, transfer the meat to the fridge and let it sit overnight. Then, follow the reheating instructions detailed above just before you eat.
Mashed potatoes: No one can resist a plate of succulent, gamy lamb and creamy mashed potatoes. Serve this saucy main on top of my Garlic Rosemary Mashed Potatoes for a classic side, or serve it with Mashed Potato Casserole for a side worthy of a special occasion. You can even whip up Mashed Sweet Potatoes to balance out your savory main with a sweet and colorful dish. Whole grains: If you want a side that perfectly complements your Mediterranean lamb shanks, these seaside classics are just what you need. Simple Wild Rice Pilaf will compliment your lamb with earthy, veggie-packed ingredients. You can also try my flavorful Lemon Herb Quinoa or Bulgur Wheat Pilaf for simple, 30-minute solutions. Roasted or Sauteed Vegetables: Serve it with simple veggies like Baked Shiitake Mushrooms, Sauteed Swiss Chard, or this Spanish Spinach recipe.
Be sure to trim the lamb shanks: Trim the meat before cooking them. Too much fat will get in the way of your lamb’s flavor and give it an unappetizing texture. Don’t skip the browning: Be sure to brown your lamb shanks on all sides (4-5 minutes) before setting them in the pressure cooker. Browning your lamb will give it a deep, meaty taste and help lock in other flavors during the cooking process. However, remember that we’re only browning the meat’s exterior during this step. The pressure cooker will finish cooking the insides of each lamb shank. How to cook larger lamb shanks: If your shanks are particularly large (bigger than 12 oz. each), I suggest making three instead of four. This precaution will ensure that each shank cooks evenly and has enough gravy for proper serving. Submerge the lamb: Make sure you submerge the majority of each lamb shank in the cooking liquid before turning on the pressure cooker. Don’t worry, though, if the meat tips peek out of the liquid; these small bits will cook fine without the additional coverage. Remove the fat: If your lamb shanks are on the fattier side, and as a result, you end up with a layer of fat in the cooking liquid, feel free to remove some of it with a spoon before making the gravy. Be patient when making the gravy: It takes 12-15 minutes of cooking before the gravy comes together, so be patient during the process. I also recommend tasting the sauce and adding seasoning as necessary before serving your meal.
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