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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.
What You’ll Like About This Recipe
Incredible tenderness in a fraction of the time. Lamb shanks usually require long, slow oven braising, but the Instant Pot delivers the same fall-apart texture in under an hour. Pressure cooking keeps the meat moist and deeply infused with flavor.
A rich, restaurant-style sauce. Red wine, tomato paste, garlic, and herbs cook together under pressure to create a sauce that tastes like it simmered all afternoon. Reducing it at the end concentrates the flavors even further for an elegant finish.
Simple ingredients with big payoff. Everyday aromatics—onion, celery, carrot, and broth—become the backbone of a complex, savory braising liquid. You don’t need fancy ingredients to achieve impressive results.
Perfect for entertaining or weeknight meals. This dish feels special enough for guests but is straightforward enough to prepare on a busy night. You can even make it ahead and rewarm without losing flavor or texture.
Pairs beautifully with many sides. Whether you choose polenta, mashed potatoes, or buttery noodles, the braising liquid doubles as a gorgeous sauce that ties the entire plate together.
Ingredient Notes
- Lamb shanks – Choose shanks that are similar in size so they cook evenly. Bone-in shanks provide the deepest flavor and the gelatin contributes to the silky reduction.
- Kosher salt and pepper – Proper seasoning before searing draws out flavor and creates a savory crust.
- Olive oil – Helps achieve a deep, flavorful sear while preventing sticking in the stainless steel Instant Pot insert.
- Onion, celery, and carrots – The classic aromatic trio builds a sweet, earthy base for the sauce. Chop them evenly so they soften uniformly.
- Garlic – Grated or finely minced garlic blooms quickly in the hot pot and adds warmth to the braising liquid.
- Tomato paste – Adds body, color, and subtle acidity. Browning it briefly enhances its depth.
- Dry red wine – A medium-bodied wine such as Cabernet Sauvignon, Merlot, or a red blend works well. Avoid very sweet wines.
- Beef broth – Provides richness and depth; chicken broth may be used if that’s what you have.
- Worcestershire sauce – A small amount adds savory complexity and enhances the meaty flavor.
- Fresh rosemary, thyme, and bay leaf – Essential herbs for classic braised flavor; remove before serving.
- Butter – Optional, but stirring in a small pat at the end enriches and softens the sauce.
How to Make It
- Pat the lamb shanks dry and season generously. Dry surfaces brown better, and a good sear builds deep flavor for the braising liquid.
- Sear the shanks in the Instant Pot on Sauté until browned on all sides. This step adds color and gives the sauce a rich, savory foundation.
- Add the onions, celery, and carrots and sauté until they soften. Stir in garlic and tomato paste to caramelize slightly—this heightens sweetness and umami.
- Deglaze with red wine, scraping up the browned bits. Simmering briefly reduces the wine and removes any raw alcohol taste.
- Return the shanks to the pot, then add broth, Worcestershire, and herbs. The liquid should come about halfway up the meat.
- Pressure cook until the lamb is tender and nearly falling off the bone. Let the pressure release naturally to keep the shanks moist.
- Remove the lamb and reduce the braising liquid on Sauté until thickened to your liking. Add butter for extra shine and richness.
Pro Tips
- Sear in batches if necessary—overcrowding prevents proper browning and can cause steaming instead of caramelizing.
- Use a wooden spoon to scrape up every browned bit during deglazing; these contribute major flavor to the finished sauce.
- If the sauce reduces too much, whisk in a splash of broth to loosen it before serving.
- For an extra-smooth sauce, strain out the vegetables after reducing; this gives you a glossy, refined finish.
- Let the lamb rest briefly before serving so the juices redistribute, keeping the meat tender.
Recipe Variations
- Tomato-forward version. Add a can of diced tomatoes or an additional tablespoon of tomato paste for a brighter, more robust sauce with extra body.
- Mediterranean style. Add olives, lemon zest, and a pinch of oregano to give the dish a lighter, herbaceous profile that pairs well with couscous or crusty bread.
- Spicy braised shanks. Stir a teaspoon of crushed red pepper flakes or harissa into the aromatics to add gentle heat and complexity.
- Beer-braised version. Replace the wine with a dark beer such as stout or porter for deeper, malty undertones and a slightly sweeter finish.
- Root vegetable variation. Add parsnips or turnips to the pot for a heartier, rustic take on the classic braise.
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.
How to Store
Refrigerate: Store cooled lamb shanks and sauce in an airtight container for up to 3 days. Keep the meat submerged in some of the braising liquid to prevent drying.
Freeze: Freeze in a freezer-safe container for up to 3 months. Label with the date and freeze the shanks in their sauce for best results.
Reheat: Warm gently in a covered saucepan over low heat, adding a splash of broth if needed. In the microwave, reheat in short intervals, stirring the sauce occasionally to ensure even warming.
Frequently Asked Questions
Instant Pot Wine Braised Lamb Shanks
Ingredients
- 2 tbsp olive oil
- 2 pounds lamb shanks
- Kosher salt, to taste
- ½ tsp freshly ground black pepper
- ¾ cup onion (chopped)
- ½ cup celery (chopped)
- 2 carrots, peeled and diced
- 2 tsp minced garlic
- 2 tbsp tomato paste
- 1 cup dry red wine
- 1 cup beef broth or chicken broth
- 1 tsp Worcestershire sauce (optional)
- 1 sprig fresh rosemary (or 1/4 tsp dried rosemary)
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 1 large bay leaf
- 1 tbsp butter (optional)
Recommended Equipment
Instructions
- Set the Instant Pot to sauté and add the olive oil. Pat the lamb shanks dry with paper towels, then sprinkle with salt and pepper. Sear the shanks on all sides (about 3-4 minutes per side) until browned. Remove and set aside.2 pounds lamb shanks | Kosher salt | 1/2 tsp freshly ground black pepper | 2 tbsp olive oil
- Add the onion, celery, and carrots to the pot. Sauté for 3-4 minutes until softened. Stir in the garlic and tomato paste, cooking for another minute until fragrant.3/4 cup onion (chopped) | 1/2 cup celery (chopped) | 2 carrots | 2 tsp minced garlic | 2 tbsp tomato paste
- 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.1 cup dry red wine
- Return the lamb shanks to the pot. Add the broth, Worcestershire sauce (if using), rosemary, thyme, and bay leaf.1 cup beef broth or chicken broth | 1 tsp Worcestershire sauce (optional) | 1 sprig fresh rosemary (or 1/4 tsp dried rosemary) | 2 sprigs fresh thyme (or 1/2 tsp dried thyme) | 1 large bay leaf
- 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.
- Remove the lamb shanks and tent them with foil. Remove and discard the bay leaf and herb sprigs. Set the Instant Pot to sauté, then simmer the sauce for 5-10 minutes until thickened. You can stir in 1 tablespoon of butter for extra richness.1 tbsp butter (optional)
- Serve the lamb shanks over mashed potatoes, polenta, or buttered noodles, spooning the rich red wine sauce over the top.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
These were perfectly tender and delicious! I used dry herbs and chicken broth instead of beef broth.