Instant Pot Lamb Shanks Print Page

Instant Pot Lamb Shanks Recipe

Lamb Shanks

Stew

In a bowl, add the flour and combine with the salt and pepper.
Coat each lamb shank in the flour.
Set the instant pot to sauté and add the oil.
Cook the lamb shanks in batches. Cook until each side is browned (Roughly 3-5 minutes). Once cooked, place the lamb shanks to the side.
Add the onion, garlic, celery, and carrots. Cook for 1 minute.
Next, add the red wine and cook for one minute.
Now, add the sugar, thyme, diced tomatoes, Worcestershire sauce, tomato paste, bay leaf, and chicken stock. Mix until combined.
Lastly, add the lamb shanks so that they are covered with the stewing liquid.
Secure the lid and seal the Instant Pot. Cook on high pressure for 45 minutes.
Allow to sit for 10 minutes before manually releasing the pressure.
If the sauce is runny, you might want to thicken it by mixing in a cornstarch paste. I recommend combining two tablespoons of cornstarch with two tablespoons of water, then mixing it into the sauce. Set to sauté and cook for 5 minutes or until thickened.
Season to taste with salt and pepper.
Serve & Enjoy.

If you get the dreaded food burn message on your Instant Pot, you may need to add a bit more fluid. Try not to add too much fluid as the sauce will end up super thin and require thickening.
You can make this recipe gluten-free by either omitting the flour or replacing it with a gluten-free alternative.
The meat should be almost falling off the bone when you remove it from the Instant Pot. If it is not, you might want to cook it for a bit longer.
Depending on the size of your Instant Pot, it may be easier to brown the lamb shanks in a separate pan. Alternatively, you can skip browning the shanks and add them once you have prepared the stewing liquid.

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