Braised Lamb Shanks Pressure Cooker Recipe
Turn dinner into an elegant affair with this irresistible Braised Lamb Shanks Pressure Cooker Recipe, a dish brimming with rich, aromatic flavors and melt-in-your-mouth tenderness. Perfect for impressing guests or elevating a weeknight meal, this recipe combines the deep savoriness of lamb with caramelized vegetables, a luscious red wine reduction, and fragrant fresh herbs like rosemary and thyme. The magic lies in the pressure cooker, which transforms tough cuts of meat into succulent perfection in under an hour—half the time of traditional braising methods. Paired with creamy mashed potatoes, velvety polenta, or crusty bread to soak up the velvety sauce, this one-pot dish is a showstopper that's as satisfying as it is simple to prepare.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef or chicken stock
- 2 sprigs fresh rosemary sprigs
- 3 sprigs fresh thyme sprigs
- 2 bay leaves
- 2 teaspoons all-purpose flour (optional, for thickening)
Instructions
Season the lamb shanks generously with salt and black pepper on all sides.
Set the pressure cooker to the 'Sauté' function and heat the olive oil. Sear the lamb shanks in batches until browned on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
Add the diced onion, carrots, celery, and garlic to the pot. Sauté for 5-7 minutes, stirring frequently, until the vegetables begin to soften and caramelize.
Stir in the tomato paste and cook for 1-2 minutes to develop its flavor.
Deglaze the pot by pouring in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the lamb shanks to the pot and add the beef or chicken stock. Ensure the liquid level is sufficient to cover at least 3/4 of the lamb shanks.
Add the rosemary, thyme, and bay leaves to the pot for aromatic flavor.
Lock the pressure cooker lid in place and set it to 'High Pressure' for 40 minutes.
When the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to eliminate any remaining pressure.
Carefully remove the lid, discard the herb sprigs and bay leaves, and transfer the lamb shanks to a serving platter.
Optional: To thicken the sauce, set the pressure cooker to 'Sauté' and whisk in 2 teaspoons of flour (mixed with a small amount of cold water to form a slurry). Simmer until the sauce reaches the desired consistency.
Pour the sauce over the lamb shanks before serving. Serve hot with mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.2 g | 112% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6999 mg | 304% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 15.9 g | ||
| Protein | 123.4 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2987 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
