Learning how to cook lamb shank in pressure cooker is a game-changer for getting tender, fall-off-the-bone meat in a fraction of the time. This guide will show you the simple steps to make a fantastic meal without spending hours in the kitchen.
Lamb shanks are a flavorful, affordable cut that becomes incredibly tender with slow, moist heat. A pressure cooker mimics this process perfectly but in under an hour. You’ll get all the depth of flavor from a long braise with the speed of modern cooking.
This method is reliable and perfect for a weeknight dinner or a special occasion. Let’s get started with what you’ll need.
How To Cook Lamb Shank In Pressure Cooker
This is the core method for perfect pressure cooker lamb shanks. Follow these steps closely for the best results every single time.
Essential Ingredients for Your Lamb Shanks
Gathering your ingredients before you start is key. Here’s what you’ll need for about four servings.
- 4 lamb shanks (about 1 pound each)
- Salt and freshly ground black pepper
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 2 cups beef or chicken broth (low-sodium is best)
- 1 sprig fresh rosemary
- 3-4 sprigs fresh thyme
- 2 bay leaves
Step-by-Step Cooking Instructions
Now, let’s walk through the process. Don’t skip the browning step—it adds crucial flavor.
Step 1: Prepare and Brown the Shanks
- Pat the lamb shanks completely dry with paper towels. This helps them brown properly.
- Generously season all sides with salt and pepper.
- Set your pressure cooker to the “Sauté” function. Add the oil and let it heat up.
- Carefully add the shanks (you may need to do two at a time) and brown them on all sides. This should take about 6-8 minutes total. Remove them to a plate and set aside.
Step 2: Build the Flavor Base
- In the same pot, add the onion, carrot, and celery. Sauté for 4-5 minutes until they begin to soften.
- Add the garlic and tomato paste. Cook for another minute, stirring constantly.
- Pour in the red wine to deglaze the pot. Scrape up all the browned bits from the bottom—this is flavor! Let it simmer for 2-3 minutes until it reduces slightly.
Step 3: Pressure Cook to Perfection
- Add the broth, rosemary, thyme, and bay leaves to the pot. Stir everything together.
- Place the lamb shanks back into the pot, submerging them as much as possible in the liquid.
- Secure the lid on your pressure cooker. Set it to cook on HIGH pressure for 45-50 minutes. The cooking time can vary slightly depending on the size of your shanks.
- Once the time is up, let the pressure release naturally for 15 minutes. Then, carefully perform a quick release for any remaining pressure.
Step 4: Finish and Serve
- Open the lid and check the lamb. It should be extremly tender and pulling away from the bone.
- Remove the shanks to a serving platter and cover them loosely with foil.
- If you want a thicker sauce, set the cooker back to “Sauté” and let the liquid simmer until it reduces and thickens to your liking. This might take 10-15 minutes. For a smoother sauce, you can also skim off any excess fat from the top.
- Season the sauce with extra salt and pepper if needed. Discard the herb stems and bay leaves.
- Serve the lamb shanks over mashed potatoes, polenta, or creamy risotto, spooning the rich sauce over the top.
Important Tips for Success
A few extra pointers will ensure your dish turns out amazing.
- Don’t Rush the Brown: Getting a good sear on the meat is non-negotiable for depth of flavor.
- Natural Release is Key: Allowing that 15-minute natural release lets the meat relax and stay juicy. A full quick release can make it tough.
- Check for Doneness: The meat should easily pull apart with a fork. If it’s not quite there, you can reseal the lid and cook for another 5-10 minutes under pressure.
- Adapt for Stovetop Models: If using a stovetop pressure cooker, follow the same steps but adjust the heat to maintain high pressure once the valve starts rocking.
Delicious Variations to Try
Once you’ve mastered the basic recipe, you can easily change the flavors.
Mediterranean Style
Swap the red wine for a half cup of dry white wine and add a cup of canned diced tomatoes, a teaspoon of dried oregano, and a pinch of red pepper flakes. Serve with olives and feta cheese crumbled on top.
Moroccan-Inspired Shanks
Use warm spices like a teaspoon each of ground cumin, coriander, and paprika. Add a cinnamon stick and a handful of dried apricots or raisins to the pot before cooking. Serve with couscous.
Simple Herb and Garlic
For a cleaner taste, omit the tomato paste and wine. Use all broth, and add a whole head of garlic (cloves peeled) and a big bunch of fresh parsley stems with the other herbs.
What to Serve With Your Lamb Shanks
Lamb shanks need the right sides to soak up all that delicious sauce. Here are some great options.
- Creamy Mashed Potatoes: A classic and perfect choice.
- Polenta: Soft or set polenta is a wonderful, creamy base.
- Buttered Egg Noodles or Pappardelle Pasta: Simple and effective.
- Root Vegetable Mash: Try parsnips, carrots, or celery root for a sweet twist.
- Crusty Bread: Absolutely essential for wiping the plate clean.
- Simple Green Veg: Steamed green beans, roasted asparagus, or a crisp salad balance the rich meat.
Storing and Reheating Leftovers
This dish often tastes even better the next day. Here’s how to handle leftovers.
Let the lamb and sauce cool completely. Store them together in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat, place the lamb and sauce in a covered pot over low heat on the stove. Add a splash of water or broth if the sauce seems to thick. Gently warm it, stirring occasionally, until heated through. You can also use a microwave, but be sure to cover the dish and heat it in short intervals.
Common Mistakes to Avoid
Steering clear of these errors will lead to a better meal.
- Skipping the Sear: This step creates flavor through the Maillard reaction. Don’t miss it.
- Overfilling the Pot: Never fill your pressure cooker more than two-thirds full, especially with liquid.
- Using Frozen Meat: Always thaw lamb shanks completely before cooking. This ensures even cooking and proper browning.
- Underseasoning: Lamb shanks are a big cut. Be generous with salt and pepper at the start.
- Cutting the Cooking Time Too Short: While the pressure cooker is fast, the shanks still need that full 45-50 minutes under pressure to break down the connective tissue properly.
FAQ Section
Can I cook lamb shank in a pressure cooker without wine?
Absolutely. Just replace the red wine with an additional cup of broth. A tablespoon of balsamic or red wine vinegar added with the broth can help mimic some of the wine’s acidity.
How long does it take to cook lamb shanks in an Instant Pot?
The timing is the same for most electric pressure cookers like the Instant Pot. For average-sized shanks (about 1 lb each), 45-50 minutes on High pressure with a 15-minute natural release is perfect.
Why are my pressure cooker lamb shanks tough?
Tough meat usually means it hasn’t cooked long enough. The connective tissue needs sufficient time to melt. If they’re tough, simply reseal the lid and cook for another 10-15 minutes under pressure. Also, ensure you did a natural pressure release for part of the time.
Do I need to brown lamb shanks before pressure cooking?
It is highly, highly recommended. Browning creates a flavor foundation that you simply can’t get otherwise. The quick sauté step is worth every minute.
Can I add potatoes and carrots to cook with the lamb?
Yes, but add them carefully. If you want soft vegetables, add large chunks of carrot and potato (or other root veggies) on top of the shanks about 20 minutes into the pressure cooking time. For firmer veggies, you can place them in a steamer basket on top.
What’s the best way to get a thicker sauce?
After removing the cooked shanks, use the “Sauté” function to simmer the sauce uncovered. Let it bubble for 10-20 minutes until it reduces. You can also make a slurry with a tablespoon of cornstarch and two tablespoons of cold water, then whisk it into the simmering sauce until it thickens.