Easy Instant Pot Lamb Shanks With Tomato

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These Instant Pot Lamb Shanks are braised in the pressure cooker with tomatoes and Mediterranean spices for juicy and tender results and they’re ready in a fraction of the time as traditional methods! 

I’m in love with the rich sauce and flavor of these Mediterranean lamb shanks! They’re perfect for Sunday family dinner or a fancy date night. An easy recipe of lamb shanks braised in a red wine and tomato sauce result in ultra tender meat!

These Instant Pot braised lamb shanks turn out deliciously meaty, fall-off-the-bone tender and juicy with such a minimal amount of effort.

Just whip up some creamy mashed potatoes or polenta to go on the side, and you’ve got yourself the ultimate comfort food!

If you love lamb like we do, you might also want to try these lamb recipes:

• Instant Pot lamb chops
• Instant Pot lamb curry
• Leg of lamb
• sous vide rack of lamb
• sous vide lamb shoulder
• teriyaki marinated grilled lamb chops

But first, break out your Instant Pot (or any electric pressure cooker) and try these amazing, fall apart tender lamb shanks!

Jump to:

• What are lamb shanks?
• Why Make Instant Pot Lamb Shanks?
• Ingredients
• Step by step instructions
• Expert tips
• Frequently Asked Questions
• What to Serve with Lamb Shanks
• Storage and Reheating Instructions
• Top Instant Pot Recipes
• Recipe
• 💬 Comments

What are lamb shanks?

Lamb shanks are cut from the lower part of the lamb’s leg. As this is a well-exercised area of the lamb, it has a lot of connective tissue, making it extremely tough but flavorful.

Lamb shanks are inexpensive and usually sold with the bone-in. Since they’re tough, they are ideal for slow cooking methods, which includes braising in the Instant Pot or also making sous vide lamb shanks.

Why Make Instant Pot Lamb Shanks?

1. The Instant Pot yields the same tender and juicy results as oven or stove top braised lamb shanks, but in half the time.
2. Lamb shanks are inexpensive and budget friendly, but the rich Mediterranean flavors and fall-off-the-bone deliciousness make them a meal worthy of a five-star restaurant.
3. Using your Instant Pot means you don’t need to turn your oven on. So you can free up oven space for desserts like this chocolate chip skillet cookie! Or keep it a heat free meal and make these simple Oreo balls.
4. Much of the cook time is hands off thanks to the Instant Pot.
5. These easy lamb shanks can be made in advance and reheated when you're ready to serve!

Ingredients

The full list of ingredients and amounts can be found in the recipe card at the bottom of this post.

You’ll need 3 pounds of lamb shanks (or 4 shanks). They can usually be found in the meat section of your grocery store or at your local butcher shop.

The base of the cooking liquid is ½ a cup of red wine. For a rich, deep flavor, make sure it’s dry red wine, like a pinot noir, cabernet sauvignon, or the like and NOT a sweet red.

If you prefer not to use wine, you can substitute beef stock or chicken stock. The beef stock will add more richness to replace the wine.

For the cooking liquid you’ll also need ½ a cup of chicken stock. You can also use beef or veggie stock. If using a low sodium or no salt added stock, you may wish to season the sauce with more salt.

To go with the Mediterranean vibe in this dish, you’ll add chopped black olives. I like to use good quality olives for the best flavor.

Step by step instructions

Season the lamb shanks with salt and black pepper.

Heat the avocado oil over high in the Instant Pot. Add the shanks, two at a time, and brown on all sides. ** You will need to do this in two batches.

Remove the lamb and set aside.

Add the onions and minced garlic cloves and cook for 1-2 minutes, until they start to soften and brown. Use a wooden spoon to scrape the browned bits off the bottom of the pot.

Add the wine and cook down for 1 minute.

Add the chicken broth, carrots, olives, tomato paste and thyme to the Instant Pot and stir to combine.

Add the seared lamb shanks back in.

Cook on high pressure for a cooking time of 45 minutes. Natural release for 15 minutes, then use the quick release to release the remaining pressure.

Turn the Instant Pot back to the sauté function and simmer to thicken the sauce, if desired (optional, but not required).

Add any additional salt to taste and serve garnished with a squeeze of fresh lemon, fresh chopped parsley and/or this red chimichurri (HIGHLY recommended).

Expert tips

1. This recipe makes 4 large servings but you can easily cut the recipe in half, or double it, if desired.
2. The lamb is best served with the red chimichurri or lemon juice for acidity. It will cut through the richness of the lamb shanks and sauce.
3. Use good quality black olives for the best flavor.
4. You don’t have to use an expensive red wine, but it should be a good tasting one. Always go by the rule that if you wouldn’t drink it, you shouldn't cook with it! Don't use cooking wine!
5. If you want to leave out the red wine, you can substitute chicken stock
6. While the cook time is 45 minutes in the Instant Pot, you’ll also need to factor in time to brown the lamb shanks and for pressure to build and release in the Instant Pot.
7. Make these in advance and reheat when you're ready to serve.
8. Serve with a drizzle of good quality extra virgin olive oil at the end.

Frequently Asked Questions

What to Serve with Lamb Shanks

Since these pressure cooker lamb shanks are so flavorful, I suggest keeping your sides simple so the flavor of the lamb can shine through. Here are a few suggestions:

• We love it served on top of polenta with chopped fresh herbs. You can also serve it with white or brown rice, quinoa, couscous or noodles.
• To cut through the richness of the lamb, we normally serve it with some red chimichurri, but this cilantro chimichurri or Argentinian chimichurri work great also.
• For pure comfort food, I highly recommend these truffle mashed potatoes or savory mashed sweet potatoes.
• Some crusty bread and cauliflower mash would be amazing too!
• If you want to go further with your sides, you can add these air fryer carrots, creamed pearl onions or duck fat parmesan truffle fries.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container for 3-5 days in the fridge and reheated in the microwave, a 350°F oven or on the stovetop.

You can also freeze leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight then reheat in the microwave, a 350°F oven or on the stovetop.

Top Instant Pot Recipes

• Instant Pot oxtail
• Instant Pot St. Louis Ribs
• Instant Pot chicken paprika
• Instant Pot cornish hens

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