Instant Pot Lamb Shanks

Instant Pot lamb shanks are impossibly tender and simply delicious. Served on creamy mashed potatoes, this is the showstopper comfort food dinner recipe that will become a regular in your dinner rotation.

Love Instant Pot recipes? Our Instant Pot Bolognese Sauce is a must-try!

Instant Pot Lamb Shanks on creamy mashed potatoes.

Ingredients needed

  • Lamb shanks. Using whole lamb shanks on the bone will guarantee showstopping presentation but you can also ask your butcher to slice the shanks for you for easier and quicker cooking. Try to get lamb shanks that are approximately 400g/14oz each – bigger lamb shanks are best shared between two people.
  • Aromatics: Onion, celery, carrots, fresh garlic cloves, bay leaves, fresh rosemary. Other herbs like thyme, parsley and oregano are all delicious with lamb and can be used too. Spices like coriander, ground cumin, cinnamon stick etc. are also delicious with lamb but will give a more Middle Eastern flavor to the stew.
  • Red wine. I used Cabernet Sauvignon but any full-bodied red wine will work. Shiraz, Pinotage and Pinot Noir are good options.
  • Beef stock/beef broth. Lamb stock can also be used.
  • Tomato paste.
  • Berry preserves/berry jam. I know this is an odd addition to a stew but the sweetness berry jam adds not only cuts through the richness but also compliments the lamb beautifully. Red currant jelly can be substituted.
  • Salt and black pepper.
Lamb shanks in Instant Pot with aromatics.

How to make Instant Pot Lamb Shanks

Set your Instant Pot to the sauté function. Pat the lamb shanks dry with paper towel then drizzle with olive oil and season generously with salt. Sear the lamb in the preheated pot until golden brown on all sides then remove and set aside. Add all the aromatics to the pot and allow to sauté for 5 minutes until fragrant. Stir in the tomato paste and pour in the wine then allow to reduce for 5 minutes before pouring in the beef stock. Add a tablespoon of jam and season with salt and pepper. To prevent the bottom of the pot from burning, make sure you add enough liquid to the pot, even if it looks like it’s too much.

Close the with the lid then pressure cook on high pressure for 60 minutes. Quick release the pressure then carefully remove the lamb shanks (the meat should be very tender, almost falling off of the bone). Set to the saute mode once more and add a 2 teaspoons corn starch mixed with water. Allow to simmer for 5 minutes until thickened then serve the tender lamb shanks with the sauce poured over with side dishes of your choice.

What to serve with lamb shanks

We love this recipe served with Garlic Parmesan mashed potatoes but it’s also delicious served over creamy polenta or rice. Vegetable side dishes like air fryer brussels sprouts, Maple Glazed Carrots or 10-minute lemon garlic sautéed broccolini are also delicious additions.

Can I make lamb shanks ahead?

Yes, this recipe can be made a day or two in advance. Cook the lamb shanks then allow to cool and transfer to an airtight container. Keep in the fridge for up to 2 days and reheat over medium-low heat until warmed through. Leftovers can also be kept in the refrigerator for up to 2 days or in the freezer for up to 3 months.

Instant Pot Lamb Shanks with mashed potatoes


Which cooking method is best for the shanks?

Braising is the best way to cook lamb shanks. You can use my slow-braised lamb shank recipe if you’d prefer a slow cooking method that gets baked in the oven but using a pressure cooker like the Instant Pot cuts down the cooking time drastically.

What can I use instead of red wine in lamb shanks?

If you want an alcohol-free recipe, substitute red wine with beef stock and a tablespoon or two of Balsamic vinegar in stews.

How do you thicken lamb shanks?

If the sauce is a little thin, mix two teaspoons of cornstarch with a splash of water then stir into the sauce and allow to simmer for 5-10 minutes until thickened.

Slow Cooked Lamb Recipe

Instant Pot Lamb Shanks

Instant Pot lamb shanks

Slow braised lamb shanks in a delicious, rich red wine sauce is the kind of showstopping comfort food cravings are made of. 
5 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: Dinner
Keyword: Instant Pot Lamb Shanks, Lamb recipe, Lamb shanks
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Calories: 426kcal
Author: Alida Ryder
Servings: 4


  • 2 tbsp olive oil
  • 4 lamb shanks approximately 300-400g (10-14oz) each
  • 1 large onion finely chopped
  • 2 large carrots peeled and finely chopped
  • 2 celery spears finely chopped
  • 4 garlic cloves thinly sliced
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 2 tbsp tomato paste
  • cups red wine
  • 2 cups lamb/beef stock
  • 2 tbsp berry jam
  • salt and black pepper to taste
  • 2 tsp corn starch
  • 2 tbsp water


  • Set the Instant Pot to the sauté function.
  • Season the lamb shanks generously with salt and pepper and drizzle with the olive oil. Brown the lamb shanks until golden brown on both sides. Remove from the pot and set aside.
  • Add the onion, carrot, celery and garlic until soft and fragrant. Add the herbs and tomato paste and cook for 30 seconds before adding the red wine then allow to reduce for a few minutes. Pour in the stock and add the jam then add the lamb shanks back into the pot.
  • Close with the lid, ensuring the valve is set to "sealing" then cook on high pressure for 60 minutes.
  • Quick release the pressure then carefully remove the lamb shanks and set aside.
  • Set the Instant Pot to the saute setting again then combine the cornstarch and water together. Add the corn starch slurry to the sauce and allow to simmer for 5-8 minutes until thickened.
  • Serve the lamb shanks with the sauce with side dishes of your choice.


Calories: 426kcal | Carbohydrates: 22g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 113mg | Sodium: 481mg | Potassium: 1048mg | Fiber: 2g | Sugar: 11g | Vitamin A: 6232IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 4mg

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