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
- Season the Lamb: Generously season the lamb shanks with Magic Mushroom Powder or Diamond Crystal kosher salt to enhance flavor.
- 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.)
- 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.
- Add Tomato Paste and Garlic: Stir in tomato paste and garlic cloves, cooking until fragrant, about 1-2 minutes.
- 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.
- 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.
- 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.
- 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
