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Lamb shank with gravy, vegetables, amd mashed potatoes in a grey bowl.
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4.91 from 10 votes

Instant Pot Lamb Shanks

These are the best Instant Pot Lamb Shanks braised in rich red wine sauce until the meat is fall of the bone tender! It will be an easy recipe for a family dinner to serve with creamy mashed potatoes and vegetables on the side.
Prep Time40 mins
Cook Time50 mins
Total Time2 hrs
Course: Dinner, Main Course
Cuisine: American
Servings: 4 people
Calories: 433kcal


  • 2 tbsp olive oil
  • 4 lamb shanks trimmed from excess fat
  • 1 onion chopped
  • 2 large carrots chopped in large pieces
  • 2 celery ribs chopped in large pieces
  • 3 cloves garlic smashed
  • 2 tbsp tomato paste
  • 2 cups red wine
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 tbsp cornstarch


  • Trim the lamb shanks of their excess fat.
  • Press the sauté button on the Instant Pot. When the pot is hot, add 2 tbsp olive oil and the lamb shanks. Sear them for about 7-10 minutes on all sides, then transfer to a plate and set aside. I prefer to sear 2 lamb shanks at a time, so they properly fit in your pot.
  • When the meat is seared and set aside, add 1 chopped onion to the same pot. Cook for about 5-7 minutes or until the onion is softened and caramelized.
  • Then add 2 chopped carrots, 2 chopped celery ribs, 3 garlic cloves and cook for another 2-3 minutes.
  • Stir in 2 tbsp tomato paste and cook for 2 minutes.
  • Add 2 cups red wine and let it simmer for about 10 minutes or until the wine reduces in half and evaporates the alcohol.
  • Then add 1 cup beef broth, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, 2 bay leaves. Stir it in.
  • Add pre-seared lamb shanks. Try to tuck them in so they are almost covered with the liquid.
  • Close the lid and set the pressure cooker to manual high pressure for 50 minutes. When done, let the natural pressure release for 10 minutes, then open the lid.
  • Remove the meat, set it on a plate, cover with foil, and set aside.
  • Press the sauté button again and let the sauce simmer.
  • Mix 1 tbsp cornstarch with ¼ cup water and gradually add it to the sauce until the desired consistency.
  • Let the sauce simmer for a few minutes until thickens.



  • Trim the fat. I would highly suggest to trim the excess fat from the shanks to make sure that your gravy won't be greasy.
  • Searing. I always like to sear the meat before cooking it in a pressure cooker. It helps to develop more flavor in the whole dish.
  • Reduce the wine. By simmering and reducing the wine, it will help to evaporate the alcohol and intensify the rich and deep flavor of the sauce.
  • Thickening the sauce. 1 tbsp of cornstarch mixed with water is usually enough to thicken the sauce. If it's still too thin, just add more cornstarch/water slurry.
  • Skip the wine. While the wine provides the most flavor in the sauce, you can skip it if you don't want to use any alcohol in the recipe. Simply add 2 extra cups of beef broth and 1 tbsp Worcestershire sauce. This last ingredient will add a nice touch and provide some acidity for the gravy.
  • Add more vegetables. To make it a truly one pot meal, you can add some baby potatoes, to the carrots and celery, so you can serve it together. You also can add some mushrooms or other root vegetables, like parsnip.
  • How to store. After the recipe is cooled off, you can transfer it to an air-tight container and refrigerate for 3-4 days.


Calories: 433kcal | Carbohydrates: 13g | Protein: 41g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 127mg | Sodium: 462mg | Potassium: 864mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5251IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 5mg