Easy Instant Pot Lamb Shanks With Tomato
Instant Pot Lamb Shanks are braised in the pressure cooker for juicy and tender results and they’re ready in half the time as traditional braising methods!
Servings: 4 servings
Calories: 278kcal
Equipment
Ingredients
- 3 pounds lamb shanks 4 shanks
- 1 tablespoon avocado oil
- 1 tablespoon salt
- ¼ teaspoon black pepper
- 1 onion diced
- 4 garlic cloves minced
- ½ cup dry red wine
- ½ cup chicken stock
- 2 tablespoons tomato paste
- 2 carrots chopped
- 1 teaspoon fresh thyme
- 10 black olives sliced
- Fresh lemon slices for garnish
Instructions
- Season the lamb shanks with the salt and pepper.
- Heat the avocado oil over high in the Instant Pot. Add the shanks, 2 at a time, and brown on all sides. (You will need to do this in 2 batches).
- Remove the lamb and set aside.
- Add the onions and garlic and cook for 1-2 minutes, until they start to soften and brown.
- 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 lamb shanks back in.
- Pressure cook on high for 45 minutes. Let the pressure release naturally for 15 minutes, then use the quick release to release the remaining pressure.
- Turn the Instant Pot back to sauté 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 and/or this red chimichurri.
- Serve over polenta, cooked rice, couscous, noodles or mashed potatoes.
Video
Notes
- This recipe makes 4 large servings but you can easily cut the recipe in half, or double it, if desired.
- 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.
- Use good quality black olives for the best flavor.
- 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!
- If you want to leave out the red wine, you can substitute chicken stock
- 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.
- Make these in advance and reheat when you're ready to serve.
- Serve with a drizzle of good quality extra virgin olive oil at the end.
Nutrition
Serving: 1shank | Calories: 278kcal | Carbohydrates: 10g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 96mg | Sodium: 2105mg | Potassium: 596mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5282IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg