Lamb Shanks with Garlic and Port Wine Pressure Cooker
Tender, fall-off-the-bone lamb shanks meet bold and luxurious flavors in this "Lamb Shanks with Garlic and Port Wine Pressure Cooker" recipe. Perfect for busy cooks who crave gourmet results, this dish combines the convenience of a pressure cooker with the depth of rich, slow-cooked flavors. Succulent lamb shanks are seared until golden, then pressure-cooked in a fragrant blend of port wine, garlic, fresh herbs, and beef stock for a melt-in-your-mouth texture in just 45 minutes. The dish is finished with a velvety, thickened sauce, perfect for drizzling over creamy mashed potatoes or crusty bread. Whether you're hosting a special dinner or looking for an easy weeknight indulgence, this recipe delivers savory elegance with minimal effort.
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Recipe Information
Ingredients
- 4 pieces lamb shanks
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 6 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup port wine
- 2 cups beef stock
- 2 sprigs fresh rosemary sprigs
- 3 sprigs fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Season the lamb shanks with salt and black pepper on all sides.
Set your pressure cooker to sauté mode and heat the olive oil. Brown the lamb shanks on all sides for 4-5 minutes, working in batches if necessary. Remove the lamb shanks and set aside.
Add the chopped onion, carrots, and celery to the pressure cooker and sauté for 5 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Mix in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Pour in the port wine and scrape the bottom of the pot to deglaze, ensuring all browned bits are incorporated. Let the wine simmer for 2-3 minutes to reduce slightly.
Return the lamb shanks to the pressure cooker. Add the beef stock, rosemary sprigs, thyme sprigs, and bay leaf.
Secure the lid on the pressure cooker and set it to high pressure for 45 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Remove the lamb shanks and set them aside, keeping them warm. Strain the cooking liquid if desired and discard the herbs and bay leaf.
Set the pressure cooker back to sauté mode. Mix the cornstarch with water and whisk into the cooking liquid. Cook for 3-5 minutes until the sauce thickens.
Serve the lamb shanks with the thickened sauce drizzled over the top, alongside mashed potatoes or a side of your choice.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.0 g | 128% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 5948 mg | 259% | |
| Total Carbohydrate | 89.4 g | 33% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 54.6 g | ||
| Protein | 124.6 g | 249% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3746 mg | 80% | |
*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.
