If you’re wondering how long to cook lamb shank in pressure cooker, you’ve come to the right place. The answer is surprisingly quick, turning a traditionally slow-cooked dish into a weeknight-friendly meal. This guide will give you the exact times and tips you need for perfect, fall-off-the-bone lamb shanks every single time.
Using a pressure cooker is a game-changer for tough cuts of meat. The high-pressure steam breaks down collagen rapidly, tenderizing the meat in a fraction of the usual time. You can go from fridge to table with incredible lamb shanks in about an hour. Let’s get started.
How Long To Cook Lamb Shank In Pressure Cooker
The core cooking time for lamb shanks in a pressure cooker is 35 to 45 minutes under high pressure. This range accounts for size. Smaller shanks (around 1 lb/450g each) will be ready closer to 35 minutes. Larger ones (over 1.5 lbs/680g) may need the full 45 minutes.
Remember, this is just the pressurized cooking time. You need to factor in about 10-15 minutes for the pot to come up to pressure and another 10-15 minutes for a natural pressure release. So your total hands-off time is roughly 55 to 75 minutes.
Factors That Influence Cooking Time
A few key things can change your timing slightly. It’s good to be aware of them.
- Size of Shanks: This is the biggest factor. Always check the weight.
- Frozen vs. Thawed: For food safety and even cooking, always thaw shanks completely first. Cooking from frozen adds significant time and is not recommended.
- Quantity in Pot: Cooking four shanks instead of two won’t add much time, but overfilling the pot can. Don’t go past the max fill line.
- Your Desired Tenderness: 35 minutes yields a tender, but still slightly toothsome texture. 45 minutes gives you that ultimate fall-apart consistency.
- Altitude: At high altitudes, you need to increase cooking time slightly as water boils at a lower temperature.
Essential Ingredients for Flavorful Shanks
Great lamb shanks start with great ingredients. Here’s your basic shopping list.
- 2-4 meaty lamb shanks
- Salt and black pepper
- 1-2 tablespoons oil (vegetable, canola, or olive)
- 1 large onion, chopped
- 2-3 carrots, chopped
- 2-3 celery stalks, chopped
- 4-6 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine (or substitute with more broth)
- 2-3 cups beef or chicken broth (low sodium)
- Herbs: A few sprigs of rosemary and thyme are classic
- 1 bay leaf
Step-by-Step Cooking Instructions
Follow these steps for foolproof results. It’s a simple process of browning, building flavor, and pressure cooking.
Step 1: Prepare and Brown the Shanks
Pat the lamb shanks completely dry with paper towels. This is crucial for getting a good sear. Generously season them all over with salt and pepper. Heat the oil in your pressure cooker on the “Sauté” function. Brown the shanks on all sides until deeply colored. This takes about 6-8 minutes total. Remove them to a plate.
Step 2: Sauté the Aromatics
In the same pot, add the onion, carrot, and celery. Cook for 4-5 minutes until they begin to soften. Add the garlic and tomato paste, cooking for one more minute until fragrant. Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom. Let it simmer for 2-3 minutes to cook off the alcohol.
Step 3: Pressure Cook
Return the lamb shanks to the pot. Add the broth, herbs, and bay leaf. The liquid should come about halfway up the sides of the shanks—don’t fully submerge them. Secure the lid, set the valve to sealing, and cook on High Pressure for the recommended time: 35 minutes for smaller shanks, 45 minutes for larger ones.
Step 4: Release Pressure and Finish
When the cook time is up, let the pressure release naturally for 15 minutes. Then, carefully turn the valve to venting to release any remaining pressure. Open the lid away from your face. The lamb should be incredibly tender. You can serve them as-is with the chunky vegetables and juices, or for a smoother sauce, remove the shanks and bay leaf, then use an immersion blender to puree the cooking liquid and vegetables.
Common Mistakes to Avoid
Avoiding these pitfalls ensures your meal turns out perfect.
- Not Browning: Skipping the sear means missing out on tons of flavor. Don’t rush this step.
- Overfilling the Pot: Exceeding the max liquid line is a safety hazard and can lead to uneven cooking.
- Quick Releasing Immediately: A full quick release can make the meat tough. The 15-minute natural release is part of the cooking process.
- Underseasoning: Lamb shanks are big, so season the meat itself aggressively before browning.
- Using Boiling Hot Broth: Use room temp or cool broth to avoid a “burn” warning on some electric models.
Recipe Variations to Try
Once you master the basic recipe, you can easily change the flavors.
- Mediterranean Style: Use white wine, add olives, lemon zest, and oregano.
- Moroccan Inspired: Add spices like cumin, coriander, cinnamon, and a handful of dried apricots.
- With Gravy: After cooking, thicken the sauce with a slurry of cornstarch and water, simmering on the sauté function.
- Simple Herbed: Skip the wine and vegetables, and cook the shanks with just broth, garlic, and lots of herbs for a pure meat flavor.
Serving Suggestions
Lamb shanks are rich and need the right accompaniments. Here are some classic pairings.
- Creamy mashed potatoes or polenta to soak up the sauce.
- Simple buttered egg noodles or pappardelle pasta.
- A sturdy grain like couscous, farro, or mashed cauliflower.
- Roasted root vegetables or a crisp green salad on the side.
- A sprinkle of fresh chopped parsley or mint right before serving adds a nice fresh touch.
Storing and Reheating Leftovers
Leftover lamb shanks are a fantastic treat. Store the shanks and sauce together in an airtight container in the fridge for up to 4 days. The flavor often gets even better. You can also freeze them for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat, place the shanks and sauce in a covered oven-safe dish at 300°F (150°C) until warmed through. You can also reheat them gently in a saucepan on the stove over low heat, adding a splash of water or broth if the sauce is too thick. The microwave works in a pinch, but use a lower power setting to prevent the meat from becoming rubbery.
FAQ Section
Do I need to brown lamb shanks before pressure cooking?
Yes, it’s highly recommended. Browning creates a flavorful crust through the Maillard reaction. This step adds a depth of flavor that you simply can’t get from boiling the meat alone, even under pressure.
Can I cook frozen lamb shanks in the pressure cooker?
It’s not safe or advisable. Frozen shanks will lower the temperature of the liquid too much, delaying the come-to-pressure time and potentially keeping the meat in the “danger zone” for too long. They will also cook extremely unevenly. Always thaw them in the fridge first.
What is the best liquid to use for cooking lamb shanks?
A combination of red wine and beef broth is classic and delivers excellent flavor. You can use all broth if you prefer not to cook with wine. Other good options include a mix of broth and a bit of balsamic vinegar, or even a tomato-based liquid like diluted tomato juice or passata.
Why are my lamb shanks tough after pressure cooking?
Tough shanks usually mean they were undercooked. The collagen didn’t have enough time to fully break down into gelatin. Next time, try a longer cook time (the full 45 minutes) and ensure you do a natural pressure release for at least 15 minutes. A full quick release can sometimes cause meat to tighten up.
How much liquid do I need in the pressure cooker for lamb?
Most electric pressure cookers require a minimum of 1 cup of liquid to come to pressure properly. For lamb shanks, you’ll typically use 2 to 3 cups. This ensures enough steam is generated and that you’ll have plenty of flavorful sauce at the end. The liquid should not cover the shanks completely; about halfway up is ideal.
Can I cook vegetables with the lamb shanks?
Absolutely. Adding hearty vegetables like carrots, potatoes, and celery is a great idea. Cut them into large chunks so they don’t turn to mush. Place them in the liquid around the shanks before you start the pressure cycle. For softer veggies like peas or green beans, add them after cooking and let them warm through in the hot sauce.
Final Tips for Success
To recap, the key to perfect pressure cooker lamb shanks is simple. Don’t skip the browning step. Use enough liquid and don’t overfill your pot. Remember that the total time includes coming to pressure and a natural release. And finally, trust the timing—35 to 45 minutes under high pressure is all it takes to turn a tough cut into a luxurious, tender meal. With this method, you can enjoy a classic comfort food any night of the week without spending hours in the kitchen. Give it a try and see how easy it can be.