Instant Pot Lamb Shanks Recipe

I’m sharing my Instapot Lamb Shanks braised in red wine, a straightforward pressure cooker approach that cuts the usual cooking time in half and makes serving a classic dish for family dinner much easier.

I almost didn’t believe how good these lamb shanks could be until I made them in my pressure cooker. The braise in red wine makes the sauce deep and slightly tangy, and the meat fell off the bone in a way that felt unfair.

I’m proud of this Instapot Lamb Shanks result, even though I was messy and burned a finger, and people kept asking for seconds. If you’ve been nervous about trying Lamb Shank Pressure Cooker recipes, this one will flip your expectations, it’s fancy tasting but simple, and it left me curious about other tweaks I’ll try next time.

Ingredients

• Lamb shanks: Rich in protein and iron, hearty, can be fatty but deeply satisfying.
• Red wine: Adds depth and a slight acidity, helps tenderize, contains antioxidants.
• Crushed tomatoes: Bring acidity and umami, good vitamin C and fiber, cuts richness.
• Garlic: Pungent aromatic, low calorie, gives savory bite and subtle sweetness when cooked.
• Rosemary: Piney herb strong aromatic lift, little calories, pairs great with lamb.
• Carrots: Add natural sweetness and fiber, balance acidity, add color and body.
• Worcestershire sauce: A tangy umami boost, a few drops heighten savory depth without sweetness.
• Parsley: fresh herb, bright finish, adds vitamin K and a pop of color.

Ingredient Quantities

• 4 lamb shanks (about 3 to 4 lb total)
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (cabernet or merlot works)
• 1 cup beef broth (low sodium if you like)
• 1 (14 oz) can crushed tomatoes
• 2 sprigs fresh rosemary
• 3 to 4 sprigs fresh thyme
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 1 teaspoon brown sugar (helps cut acidity)
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (for thickening, optional)
• Fresh parsley, chopped, for serving (optional)

How to Make this

1. Pat the 4 lamb shanks dry, season generously with kosher salt and freshly ground black pepper, then heat 2 tablespoons olive oil in the Instant Pot on Sauté until hot and shimmering and brown the shanks well on all sides, about 3 to 4 minutes per side; you want a deep crust, then transfer shanks to a plate.

2. Add the chopped onion, chopped carrots and chopped celery to the pot and sauté, stirring, until softened about 5 minutes, scraping up browned bits; add the minced garlic and 2 tablespoons tomato paste and cook another 1 to 2 minutes, don’t let the tomato paste burn.

3. Pour in 1 cup dry red wine and use a wooden spoon to scrape the bottom really well, let the wine bubble and reduce for 2 to 3 minutes so the alcohol cooks off and flavors concentrate.

4. Stir in 1 cup beef broth, the 14 oz crushed tomatoes, 1 tablespoon Worcestershire sauce and 1 teaspoon brown sugar; nestle in 2 sprigs fresh rosemary, 3 to 4 sprigs fresh thyme and 2 bay leaves, taste and adjust salt and pepper a little bit.

5. Return the browned shanks to the pot, standing them in the sauce so they are partially submerged but not totally covered, lock the lid and pressure cook on High for 45 minutes (for big shanks 50 minutes, for smaller ones 35 minutes).

6. Let the pressure naturally release for 15 minutes, then quick release any remaining pressure, open the lid carefully and use tongs to lift the shanks out onto a platter.

7. If you want a richer sauce skim excess fat off the surface, then turn the Instant Pot to Sauté and simmer the sauce a few minutes; for a thicker glossy sauce stir together 1 tablespoon cornstarch with 1 tablespoon cold water and whisk it in, simmer until thickened, this is optional.

8. Taste the sauce and finish with a little extra salt or a splash more Worcestershire if needed, remove rosemary and bay leaves and tuck the thyme stems out if they’re still there, the brown sugar will help balance the acidity from the tomatoes and wine.

9. Serve the lamb shanks over creamy mashed potatoes or polenta, spoon the sauce over the top and scatter chopped fresh parsley for color; tip, let the shanks rest 5 minutes so juices settle, and remember browning the meat well at the start makes everything taste way better.

Equipment Needed

1. Instant Pot or electric pressure cooker (6 to 8 quart)
2. Heavy tongs for browning and lifting the shanks
3. Large wooden spoon to scrape up browned bits
4. Sharp chef’s knife and a sturdy cutting board
5. Measuring cups and measuring spoons
6. Can opener for the crushed tomatoes
7. Small bowl plus a whisk or fork for the cornstarch slurry
8. Serving platter and a ladle or large spoon for sauce
9. Kitchen towels or paper towels for patting the meat dry and resting

FAQ

Instant Pot Lamb Shanks Recipe Substitutions and Variations

• Lamb shanks (substitutions):
  • Beef short ribs — same braise time, richer and beefier, great if you want a deeper flavor.
  • Oxtail — super gelatinous and silky, cook the same time but watch for extra fat.
  • Bone-in lamb shoulder — more meat per piece, same lamb flavor, may shred easier.
• Dry red wine (substitutions):
  • Nonalcoholic red wine — keeps the wine flavor without alcohol, use 1:1.
  • Grape juice + 1 tbsp red wine vinegar — similar sweetness and acidity, use equal volume.
  • Extra beef broth + 1 tbsp balsamic or red wine vinegar — keeps savory base and adds bright acid.
• Beef broth (substitutions):
  • Chicken broth — lighter but fine, especially if you already have rich meat cooking.
  • Vegetable broth — for a milder, vegetarian-friendly base, add a splash soy or miso for umami.
  • Mushroom broth or concentrated mushroom stock — boosts savory, meaty notes without beef.
• Tomato paste (substitutions):
  • Canned tomato sauce reduced — simmer 10 minutes to concentrate, use about 3 tbsp for 1 tbsp paste.
  • Sun-dried tomatoes blitzed with a little water or oil — intense tomato flavor, use sparingly.
  • Ketchup in a pinch — sweeter and tangier, use less and cut back the brown sugar a bit.

Pro Tips

– Dry and brown like crazy, and don’t crowd the pot. Pat the shanks really dry, season, and brown in batches if you have to; those browned bits are where the flavor lives so you want a deep crust.

– Deglaze well with the wine and scrape the bottom until it’s spotless. Let the wine reduce a bit so the alcohol cooks off and the sauce actually tastes concentrated instead of thin and sharp.

– Let the pressure release naturally for a good bit, it makes the meat fall-off-the-bone tender. If you rush it you’ll lose a lot of juice, so be patient and use the quick release only to finish.

– Finish the sauce with a skim, a reduction and a little fat for shine. Skim excess fat, simmer to concentrate, whisk in a tiny cornstarch slurry or a knob of butter for gloss, and brighten at the end with a splash of acid or fresh herbs so it doesn’t taste flat.