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Instant Pot Lamb Shanks with Red Wine

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5 from 6 votes
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Coming to Pressure + Release 35 minutes
Total Time 2 hours 10 minutes
Yield 4 servings (3 cups sauce)
Category Dinner
Cuisine American/French
Author Lauren

Description

Braised in red wine, veggies, and herbes de Provence, these lamb shanks come together quickly and easily. Serve the lamb shanks and silky sauce over creamy polenta, mashed potatoes or pasta.

Ingredients

  • 4 (10- to 12-ounce) lamb shanks, trimmed
  • ¾ teaspoons kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 onion, chopped
  • 2 carrots, peeled and cut into 1-inch pieces
  • 2 celery ribs, cut into 1 inch pieces
  • 4 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 tablespoon herbes de Provence
  • 1 cup dry red wine*
  • 1 tablespoon red wine vinegar
  • Black pepper
  • Celery root mashed potatoes , for serving
  • fresh parsley, chopped

Instructions

  • Pat lamb shanks dry with paper towels; sprinkle with ½ teaspoon salt.
    raw lamb shanks on a brown piece of butcher paper seasoned with salt
  • Set Instant Pot to high sauté function, add oil to pot and heat until smoking, about 5 minutes. Brown 2 shanks on all sides, 8–10 minutes. Transfer shanks to a plate; repeat with remaining shanks.
    raw lamb shanks browning in an instant pot
  • Add onion, carrots, and celery to pot; cook until vegetables start to soften, about 5 minutes.
    chunks of carrots, onions and celery in an instant pot
  • Stir in garlic, tomato paste, herbs de Provence, and remaining ¼ teaspoon salt and cook 1 minute.
    chunks of carrots, onions and celery seasoned with tomato paste and garlic in an instant pot
  • Stir in wine, scraping up any browned bits.
    chunks of carrots, onions and celery simmering in red wine in an instant pot
  • Nestle shanks into pot; adding any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook functions and cook for 60 minutes.
  • Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer shanks to a serving dish, tent with foil, and let rest while preparing the sauce.
  • Skim fat off top of braising liquid in pot. Transfer de-fatted braising liquid and vegetables to blender, add vinegar and blend until smooth; season with salt and pepper taste.
  • Serve lamb shanks over mashed potatoes and spoon puréed sauce over top.

Notes

If you have trouble finding lamb shanks, ask your butcher or meat market to order you some!
Find instructions in the recipe article for braising lamb shanks in the oven.
*For red wine, we recommend either Côtes du Rhône, Cabernet Sauvignon or Zinfandel.

Nutrition

Serving: 1/4 recipeCalories: 500kcalCarbohydrates: 8.5gProtein: 60gFat: 19gSaturated Fat: 6gCholesterol: 190mgSodium: 645mgFiber: 2gSugar: 4g
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