Tender, succulent lamb shanks cooked under pressure until the meat is incredibly soft and nearly falls from the bone. A rich, savory sauce made with beef broth, tomato paste, garlic, vegetables, and herbs makes this an impressive yet surprisingly easy comfort-food dinner.
Ingredients
- 2 tablespoons olive oil
- 4 lamb shanks, trimmed of excess fat
- 1 onion, chopped
- 2 large carrots, cut into large pieces
- 2 celery ribs, cut into large pieces
- 3 garlic cloves, smashed
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
1. Season the Lamb Shanks
Pat the lamb shanks dry with paper towels. Season them generously with salt and black pepper on all sides.
Drying the lamb before searing helps create a better browned crust and gives the finished dish a deeper, richer flavor.
2. Sear the Lamb
Turn the Instant Pot to Sauté mode and add the olive oil.
Once the oil is hot, carefully add the lamb shanks. Sear them in batches if necessary so the pot is not overcrowded.
Brown the lamb for approximately 3–4 minutes per side, turning until all sides are deeply browned. Transfer the shanks to a plate and set aside.
3. Sauté the Vegetables
Add the chopped onion, carrots, and celery to the same pot.
Cook for approximately 3–4 minutes, stirring occasionally, until the vegetables begin to soften and pick up the flavorful browned bits from the bottom of the pot.
Add the smashed garlic and cook for another 30 seconds, just until fragrant.
4. Add the Tomato Paste
Stir in the tomato paste and cook for approximately 1 minute.
Cooking the tomato paste briefly helps deepen its flavor and gives the braising liquid a richer color and more complex taste.
5. Deglaze the Pot
Pour in the beef broth and Worcestershire sauce.
Using a wooden spoon or silicone spatula, carefully scrape the bottom of the Instant Pot to release any browned bits. This step is important because those caramelized pieces add tremendous flavor to the sauce and also help prevent a burn warning.
6. Add the Herbs and Lamb
Stir in the dried thyme, dried oregano, bay leaves, salt, and black pepper.
Return the seared lamb shanks to the pot, arranging them in the broth as evenly as possible.
7. Pressure Cook
Secure the Instant Pot lid and make sure the steam release valve is set to Sealing.
Select Pressure Cook/Manual on High Pressure for 40 minutes.
Once the cooking time is complete, allow the pressure to release naturally for approximately 15 minutes, then carefully perform a quick release for any remaining pressure.
The lamb should be extremely tender and should separate easily from the bone when tested with a fork.
8. Remove the Lamb
Carefully transfer the cooked lamb shanks to a serving platter and cover loosely with foil to keep them warm.
Remove the bay leaves from the cooking liquid.
9. Thicken the Sauce
Turn the Instant Pot back to Sauté mode.
In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until completely smooth.
Slowly stir the cornstarch slurry into the hot cooking liquid.
Allow the sauce to simmer for approximately 2–4 minutes, stirring occasionally, until it becomes thicker and glossy.
Taste the sauce and adjust the salt and pepper if necessary.
10. Serve
Spoon the rich sauce and vegetables around the lamb shanks and serve immediately.
For an especially elegant presentation, spoon some of the sauce directly over each shank and garnish with fresh parsley or a little fresh thyme if desired.
🍽️ What to Serve with Lamb Shanks
These Instant Pot lamb shanks are especially delicious with creamy mashed potatoes because the potatoes absorb the rich gravy.
Other excellent choices include:
- Creamy polenta
- Buttered egg noodles
- Steamed rice
- Roasted potatoes
- Mashed cauliflower
- Crusty artisan bread
- Roasted green beans
- Steamed broccoli
💡 Tips for Tender Instant Pot Lamb Shanks
Sear the lamb well. A deep golden-brown crust adds significantly more flavor to the finished dish.
Don’t skip deglazing. Scrape the bottom of the pot thoroughly after adding the broth to release the browned bits.
Use natural pressure release. Allowing the pressure to release naturally for about 15 minutes helps the meat remain tender and prevents a sudden pressure change from making the meat tougher.
Trim excess fat. Lamb shanks naturally contain some fat, which contributes flavor, but removing excessive exterior fat keeps the finished sauce from becoming unnecessarily greasy.
Check tenderness rather than relying only on time. Lamb shanks vary in size. If the meat isn’t sufficiently tender after pressure cooking, return them to the Instant Pot and cook under high pressure for another 5–10 minutes, followed by another natural release.
🥘 Make-Ahead Option
Lamb shanks are an excellent make-ahead meal because the flavors become even more developed after resting.
Prepare the lamb completely, allow it to cool, and refrigerate it in its sauce. Before serving, remove any excess solidified fat from the surface and gently reheat the lamb and sauce until hot.
If the sauce becomes too thick during refrigeration, add a small amount of beef broth or water while reheating.
🧊 Storage
Store leftover lamb shanks and sauce in an airtight container in the refrigerator for up to 3–4 days.
For longer storage, place the cooled lamb and sauce in freezer-safe containers and freeze for up to approximately 3 months.
Thaw frozen lamb overnight in the refrigerator and reheat gently until completely hot.
📋 Recipe Information
Prep Time: 15 minutes
Sauté & Searing Time: 15 minutes
Pressure Cooking: 40 minutes
Natural Release: 15 minutes
Total Time: Approximately 1 hour 25 minutes
Servings: 4
These Instant Pot Lamb Shanks deliver the rich, slow-braised flavor traditionally associated with hours of cooking in a fraction of the time. The combination of beautifully browned lamb, aromatic vegetables, tomato paste, Worcestershire sauce, and herbs creates a deeply savory sauce that is perfect for spooning over tender lamb and creamy mashed potatoes.