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Easy Instant Pot Lamb Shanks Recipe

ByCaroline
Jump to Recipe· 4.7 from 17 reviews

If you love tender, fall-off-the-bone lamb that’s infused with rich, savory flavors but don’t want to spend all day slaving away, you’re in for a treat with this Easy Instant Pot Lamb Shanks Recipe. I’ve made this recipe over and over—it’s my go-to when I want something cozy, impressive, and surprisingly simple. Trust me, these lamb shanks come out beautifully braised with minimal fuss, making your dinner feel downright special without the stress.

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Why This Recipe Works

  • Pressure Cooking Magic: The Instant Pot cuts down traditional braising time drastically while still producing ultra-tender lamb shanks.
  • Balanced Flavor Layers: The combo of bone broth, tomatoes, and umami-packed fish sauce creates a luxurious, deep sauce.
  • Simple Ingredient List: You don’t need exotic ingredients—just pantry staples and fresh herbs to elevate the dish effortlessly.
  • Versatile Cooking Options: Whether you use Instant Pot, slow cooker, or oven braising, this recipe adapts without losing any flavor or tenderness.
Easy Instant Pot Lamb Shanks, Instant Pot Lamb Shanks, tender lamb shanks, quick lamb dinner, savory lamb recipes - 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

The charm of this Easy Instant Pot Lamb Shanks Recipe lies in how these ingredients come together to create a melt-in-your-mouth dish. The fresh vegetables and herbs provide a fragrant base, and the umami boosts like fish sauce add unexpected depth. Choosing quality lamb shanks and good bone broth will really shine here.

Easy Instant Pot Lamb Shanks, Instant Pot Lamb Shanks, tender lamb shanks, quick lamb dinner, savory lamb recipes - 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 meaty, well-marbled shanks for the best tenderness and flavor.
  • Magic Mushroom Powder or kosher salt: Essential for seasoning; Magic Mushroom Powder adds an earthy, savory note I adore.
  • Ghee or extra virgin olive oil: Ghee offers a buttery richness, but EVOO works well if you prefer a lighter touch.
  • Onion, carrots, celery: Classic mirepoix that creates a natural sweetness and aromatic base for the sauce.
  • Tomato paste and diced tomatoes: Tomato paste deepens the sauce’s flavor while tomatoes add freshness and body.
  • Garlic cloves: Smash and keep them whole for a mellow garlic presence that infuses the sauce slowly.
  • Bone broth: I always use homemade or high-quality broth—it’s the key to richness without heaviness.
  • Aged balsamic vinegar: Adds a subtle tang and slight sweetness that balances the richness nicely.
  • Red Boat fish sauce: A little umami magic that makes the sauce incredibly savory without tasting fishy.
  • Fresh thyme or rosemary sprigs: Fresh herbs bring bright, fragrant notes to the braise.
  • Dried bay leaves: Add depth and complexity to the sauce.
  • Fresh Italian parsley (optional): For a fresh finishing touch and pop of color.
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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 best things about this Easy Instant Pot Lamb Shanks Recipe is how flexible it is. I love switching up herbs or adding in a splash of red wine when I’m feeling fancy, but you can easily adjust it for your own tastes or what you have on hand.

  • Herb variations: I sometimes swap rosemary for thyme depending on my mood; rosemary gives a woodier aroma, while thyme is a little lighter.
  • Vegetable swaps: Don’t have carrots? Add parsnips or fennel for a different sweetness.
  • Spice it up: A pinch of chili flakes adds a nice warmth if you like a bit of heat.
  • Cooking method: Instant Pot is my speed option, but slow cooker brings out a different depth if you have the time.

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

Step 1: Season and Sear for Flavor

Start by seasoning the lamb shanks generously with Magic Mushroom Powder or kosher salt. Then, turn your Instant Pot to the sauté function and add a tablespoon of ghee or olive oil. Once hot, brown the lamb shanks in batches—about 8 to 10 minutes total, turning to get a golden crust all around. This step is where so much flavor develops. If you’re pressed for time, skip the searing; the final dish will still be tasty but less complex. After searing, set the shanks aside on a platter.

Step 2: Build the Base with Veggies and Aromatics

In the same pot, add another tablespoon of ghee or oil. Toss in the chopped onion, carrots, and celery, seasoning lightly with Magic Mushroom Powder. Let the veggies soften, stirring occasionally—about 5 minutes. Then stir in the tomato paste and whole garlic cloves, cooking until fragrant, around 2 minutes. This creates that savory backbone for the sauce that’ll hug the lamb perfectly.

Step 3: Add Liquids, Herbs, and Lamb

Time to nestle all the ingredients together. Return the lamb shanks to the pot and pour in the bone broth, balsamic vinegar, and fish sauce. Top everything with drained diced tomatoes. Tuck in your fresh thyme or rosemary and bay leaves for herbal notes. Give everything a gentle nudge—no need to stir vigorously; you want the lamb to stay intact but submerged partially.

Step 4: Pressure Cook and Let It Work Its Magic

Lock the lid on your Instant Pot and set it to high pressure for 45 minutes. Once done, let the pressure release naturally or wait 20 minutes before manually releasing—this helps keep the meat tender and juicy. Your kitchen will fill with the most wonderful aromas, I promise!

Step 5: Finish the Sauce and Serve

Remove the lid and carefully lift the shanks onto your serving platter. Fish out and discard the herb stems and bay leaves. Use an immersion blender right in the pot to puree the softened vegetables into a rich sauce—that thick, velvety texture is what ties the whole dish together. Taste and adjust salt and pepper or Magic Mushroom Powder as needed. Ladle the luscious sauce over the lamb and sprinkle with fresh Italian parsley if you want that bright color and fresh kick. Enjoy!

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Tips from My Kitchen

  • Don’t Skip Searing: Browning the meat adds incredible flavor—plus, it improves the final texture dramatically.
  • Use Fresh Herbs: Adding fresh thyme or rosemary gives the sauce a vibrant lift that dried herbs just can’t match.
  • Control Salt Wisely: Since Magic Mushroom Powder can be salty, taste the sauce before adding extra salt to avoid over-seasoning.
  • Patience in Pressure Release: Letting the pressure drop naturally keeps the shanks ultra-tender and juicy, so resist the temptation to quick release.

How to Serve Easy Instant Pot Lamb Shanks Recipe

Easy Instant Pot Lamb Shanks, Instant Pot Lamb Shanks, tender lamb shanks, quick lamb dinner, savory lamb recipes - 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 finishing these lamb shanks with a sprinkle of fresh Italian parsley—it adds a pop of green and brightens all that rich flavor. Sometimes, I toss a little lemon zest on top for a subtle zing that cuts through the richness. If you’re feeling fancy, a drizzle of good olive oil at the end brings a silky mouthfeel.

Side Dishes

This dish pairs beautifully with creamy mashed potatoes or buttery polenta to soak up that amazing sauce. For a healthier side, garlic sautéed greens or roasted root vegetables are fantastic choices. I also enjoy serving it alongside crusty bread—perfect for mopping up every last bit of sauce.

Creative Ways to Present

For dinner parties, I’ve served these lamb shanks on a bed of creamy herb risotto and finished with microgreens. Another favorite is plating the shank alongside a vibrant beet and feta salad for a colorful contrast. A rustic wooden board with fresh thyme sprigs scattered around can make the presentation feel warm and inviting, great for special occasions.

Make Ahead and Storage

Storing Leftovers

After cooling to room temperature, I store leftover lamb shanks and sauce together in an airtight container in the fridge. It keeps beautifully for 3 to 4 days, and honestly, the flavors deepen overnight making leftovers even tastier!

Freezing

I’ve frozen this recipe both assembled and just the sauce separately. Wrapping the lamb shanks tightly then placing them in a freezer-safe container works well. When you’re ready, thaw overnight in the fridge and reheat gently to keep the lamb moist. Avoid freezing if you plan to puree the sauce freshly, since texture is best when done just before serving.

Reheating

Reheat leftovers slowly over medium-low heat on the stove, covered, stirring occasionally until warmed through. This helps the lamb stay tender and prevents the sauce from reducing too much. Adding a splash of bone broth or water while reheating can refresh the sauce if it’s thickened too much in the fridge.

FAQs

  1. Can I skip searing the lamb shanks in this recipe?

    Yes, you can skip searing if you’re short on time. While searing adds great flavor and improves texture, the lamb will still become tender and delicious when pressure cooked or slow-cooked.

  2. Can I use frozen lamb shanks for this recipe?

    It’s best to thaw frozen lamb shanks fully before cooking for even cooking and better searing. Cooking from frozen may result in uneven temperature and longer cooking times.

  3. What can I substitute for Magic Mushroom Powder?

    If you don’t have Magic Mushroom Powder, kosher salt works perfectly. You can also try a mix of salt and ground dried mushrooms or use a good-quality seasoned salt for depth.

  4. Is fish sauce necessary in this lamb shank recipe?

    Fish sauce is optional but highly recommended—it adds an umami richness that enhances the meatiness of the lamb without imparting a fishy taste.

Final Thoughts

This Easy Instant Pot Lamb Shanks Recipe has become one of my most cherished go-to meals because it feels luxurious without requiring hours in the kitchen. Whether you’re cooking for family or impressing friends, these tender shanks and that luscious sauce make everyone feel pampered. Give it a try—you’ll love how simple and rewarding it is. And if you’re anything like me, you’ll find yourself making it again and again for those cozy nights when only a rich, hearty meal will do.

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Easy Instant Pot Lamb Shanks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 17 reviews
  • Author: Caroline
  • 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
Print Recipe

Description

This Easy Lamb Shanks recipe features tender, flavorful lamb slow-cooked using an Instant Pot, Crock Pot, or oven braising method. Aromatic vegetables, tomato paste, diced tomatoes, and a blend of seasonings create a rich sauce that perfectly complements the succulent lamb. Perfect for a comforting main course that requires minimal hands-on cooking.

Ingredients

Units Scale

Main Ingredients

  • 3 pounds lamb shanks
  • Magic Mushroom Powder or Diamond Crystal kosher salt
  • 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) or 2 cups bone broth (oven braising)
  • 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
  • 1/4 cup minced Italian parsley (optional)

Instructions

  1. Season the Lamb: Generously season the lamb shanks with Magic Mushroom Powder or Diamond Crystal kosher salt to enhance flavor.
  2. Sear the Lamb: Turn on the Instant Pot sauté function and heat 1 tablespoon of ghee or extra virgin olive oil. Brown the lamb shanks in batches for 8 to 10 minutes on all sides to develop depth of flavor. Remove and set aside. (If short on time, you may skip searing.)
  3. Sauté Vegetables: Add the remaining tablespoon of ghee or oil to the pot. Toss in the chopped onion, carrots, and celery, seasoning with Magic Mushroom Powder. Cook until softened.
  4. Add Tomato Paste and Garlic: Stir in tomato paste and garlic cloves, cooking until fragrant, about 1-2 minutes.
  5. Combine Ingredients: Return lamb shanks to the pot. Pour in bone broth, balsamic vinegar, and fish sauce. Add drained diced tomatoes on top. Tuck in thyme or rosemary sprigs and bay leaves. Season with freshly ground black pepper.
  6. Pressure Cook: Lock the lid and cook on high pressure for 45 minutes. Allow the pressure to release naturally or wait 20 minutes before manually releasing.
  7. Prepare Sauce: Plate the lamb shanks and remove herb sprigs and bay leaves. Use an immersion blender to puree the vegetables in the pot, thickening the sauce. Taste and adjust seasoning as needed with Magic Mushroom Powder, salt, and pepper.
  8. Serve: Ladle the sauce over the lamb shanks and garnish with fresh Italian parsley if desired for a fresh finish.

Notes

  • Slow Cooker Option: After searing lamb and softening vegetables in a skillet, transfer vegetables to the slow cooker. Layer lamb shanks on top and add broth, fish sauce, balsamic vinegar, tomatoes, and herbs. Cook low for 8 to 10 hours or high for 5 to 6 hours until meat is tender.
  • Oven Braising: Sear lamb shanks in a Dutch oven, then add vegetables, broth (2 cups), fish sauce, balsamic vinegar, tomatoes, and herbs. Bring to a boil, cover, and braise in 300°F oven for 3 to 4 hours until meat is fork tender.
  • Searing Tip: While searing adds flavor, it is optional if short on time—the dish will still be delicious without it.
  • Herbs: Use either fresh thyme or rosemary according to your preference to complement the lamb’s flavor.
  • Sauce Thickness: Pureeing the vegetables with an immersion blender helps thicken the sauce for a richer texture.

Nutrition

  • Serving Size: 1 lamb shank with sauce
  • Calories: 550 kcal
  • Sugar: 6 g
  • Sodium: 450 mg
  • Fat: 35 g
  • Saturated Fat: 14 g
  • Unsaturated Fat: 18 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 45 g
  • Cholesterol: 130 mg

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