Instant Pot wine-braised lamb shanks are ready to eat in less than 90 minutes. Thanks to the Instant Pot pressure cooker, these tender lamb shanks are fast enough for a weeknight meal. The French flavors of red wine and the traditional mirepoix of onions, carrots, and celery make the dish both elegant and comforting. The rich broth is reduced to produce a rich, glossy sauce that works beautifully over potatoes, polenta, or noodles.
While the recipe is quick and easy enough for a weeknight family meal, it’s luxurious enough for a dinner party or holiday feast. A few herbs and simple pantry ingredients are all you need to turn this humble cut into a restaurant-worthy meal.
Lamb shanks average around 12 ounces each, with 7 to 8 ounces of meat. Two shanks might be enough to serve 4 with sides, but if you have family members who like a lot of meat, you might need 3 or 4 shanks.
Recipe Variations
Mushrooms: For a touch of elegance, substitute the onions, celery, and carrots with 4 to 6 ounces of sliced mushrooms and 1/2 to 3/4 cup of finely chopped shallots. Sauté the shallots for a minute or two after removing the lamb shanks, then add the mushrooms and cook for 5 minutes or until they are browned. Continue with the recipe.
Root Vegetables: Add chunks of rutabaga or parsnip to the pot before pressure cooking.
Tomatoes: Add a 14.5-ounce can of diced tomatoes with their liquid for more tomato flavor and a stew-like base.
How to Serve Wine-Braised Lamb Shanks
- Choose creamy mashed potatoes or dauphinoise.
- Serve the shanks with a buttery, cheesy polenta.
- Buttered egg noodles make a lovely base for lamb shanks.
- Mashed cauliflower is a lower-carb alternative.
- Green beans with bacon or a classic green bean casserole.
- Roasted Brussels sprouts.
- Brown sugar-glazed carrots add a touch of sweetness to the meal.
- Creamed spinach or spinach casserole.
How to Store
- Refrigerator: Let the lamb shanks and sauce cool completely. Store in an airtight container for up to 4 days.
- Freezer: Freeze individual portions with sauce in airtight containers or heavy-duty freezer bags for up to 3 months.
Reheating Tips
- Stovetop: Place cooked lamb shanks and sauce in a covered saucepan; heat over medium-low heat, stirring occasionally, until heated through.
- Oven: Place a lamb shank or two in a baking dish, cover with foil, and reheat at 325°F for 20 to 25 minutes or until hot.
Instant Pot Wine Braised Lamb Shanks
Savor Instant Pot red wine-braised lamb shanks, a quick and comforting dish perfect for weeknight meals and elegant enough for a dinner party.
- Prep Time: 15 minutes
- Pressure: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Category: Lamb
- Method: Instant Pot, Pressure Cooker
- Cuisine: Traditional
Ingredients
- 2 pounds lamb shanks
- 1 1/2 teaspoons kosher salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 2 carrots (peeled and diced)
- 2 teaspoons minced garlic (or grated)
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 cup beef broth (or chicken broth)
- 1 teaspoon Worcestershire sauce
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 large bay leaf
- 1 tablespoon butter (optional)
Instructions
- Sear the Lamb Shanks: Set the Instant Pot to Sauté (High) and add the olive oil. Pat the lamb shanks dry with paper towels, then season them with salt and pepper. Sear the shanks on all sides (about 3-4 minutes per side) until browned. Remove and set aside.
- Sauté the Aromatics: Add the onion, carrots, and celery to the pot. Sauté for 3-4 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute until fragrant.
- Deglaze with Red Wine: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to slightly reduce.
- Add Remaining Ingredients: Return the lamb shanks to the pot. Add the broth, Worcestershire sauce (if using), rosemary, thyme, and bay leaf.
- Pressure Cook: Secure the lid and set the Instant Pot to Pressure Cook (High) for 45 minutes. Allow a natural release for 15 minutes, then quick release any remaining pressure.
- Reduce the Sauce (Recommended): Remove the lamb shanks and tent them with foil. Set the Instant Pot to Sauté and simmer the sauce for about 5-10 minutes until thickened. You can stir in 1 teaspoon of butter for extra richness.
- Serve: Serve the lamb shanks over mashed potatoes, polenta, or buttered noodles, spooning the rich red wine sauce over the top.
Equipment
Instant Pot Pro 10-in-1 Pressure Cooker
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