Tender & Delicious Braised Lamb Shanks (Instant Pot)

Ingredients

• 4 Lamb shanks (May be rinsed; salt-brine in the refrigerator for at least 2–3 hours, or up to 24 hours.)
• 3 Carrots (Chopped into bite-size pieces.)
• 2 Celery stalks (Chopped into bite-size pieces.)
• 1 Onion (Chopped; no need to chop finely.)
• 3 Garlic cloves (Crushed; the creator says to adjust the amount to taste.)
• Kosher salt (Use generously to salt-brine the lamb; flaky kosher salt is preferred. More salt is added to the sauce to taste.)
• Avocado oil (For searing; amount not stated.)
• All-purpose seasoning (Used on the vegetables and later to adjust the sauce; creator describes it as a blend including salt, pepper, garlic, onion powder, and other spices. Amount not stated.)
• 1 tbsp Better Than Bouillon vegetable base
• 2 tbsp Tomato paste
• 2 cups Dry red wine (A dry wine such as Cabernet; may be omitted and replaced with additional chicken or vegetable stock.)
• 1 cup Chicken stock (Shopping list gives 1–2 cups; use chicken or vegetable stock. If omitting the wine, use stock in its place as well.)
• Rosemary (Fresh herbs; amount not stated.)
• Thyme (Fresh herbs; amount not stated.)
• Bay leaves (Amount not stated.)
• Cornstarch (Whisked with cold water to make a slurry for thickening the sauce; amount not stated.)
• Cold water (For the cornstarch slurry; amount not stated.)
• Worcestershire sauce (A few dashes for the sauce.)
• Black pepper (Freshly cracked; add to the sauce to taste.)
• Fresh parsley (Chopped, for garnish; amount not stated.)

Steps

1. 1

   Chop the onion, carrots, and celery into bite-size pieces; they do not need to be finely chopped because they will cook down and be blended into the sauce. Crush the garlic and prepare the rosemary, thyme, and bay leaves.

2. 2

   Salt the lamb shanks generously. For the salt-brining technique, refrigerate them for at least 2–3 hours; this may be done up to 24 hours ahead.

3. 3

   Heat a skillet until very hot and add avocado oil. Sear the shanks until golden brown on the outside, using salt only during this high-heat step so other seasonings do not burn. Remove the shanks from the skillet.

4. 4

   Add the chopped carrots, celery, and onion to the same skillet, allowing them to pick up the browned flavor from the lamb. Season with all-purpose seasoning.

5. 5

   Add the crushed garlic, vegetable base, and tomato paste to the vegetables. Cook over medium heat, stirring to incorporate, until the vegetables soften slightly.

6. 6

   Pour in the red wine and chicken stock. Bring the liquid to a boil and let it reduce so some of the alcohol cooks off.

7. 7

   Place the seared lamb shanks in the Instant Pot. Pour in all the braising liquid and vegetables, then add the rosemary, thyme, and bay leaves.

8. 8

   Lock the Instant Pot lid and cook at high pressure for 45–50 minutes (the creator sets the timer for 50 minutes), until the lamb is fork-tender and falling from the bone.

9. 9

   Transfer the cooked shanks to a baking sheet and place them in a 400°F (200°C) oven to develop more color. The source does not specify how long to bake them; check for browning and avoid drying them out.

10. 10

    Strain the liquid from the Instant Pot through a fine-mesh strainer into a saucepan to make a smooth sauce.

11. 11

    Bring the strained sauce to a boil. Whisk cold water and cornstarch together into a slurry, then whisk the slurry into the boiling sauce, taking care to prevent lumps.

12. 12

    When the sauce thickens, taste and adjust with salt, all-purpose seasoning, a few dashes of Worcestershire sauce, and freshly cracked black pepper. Bring it back to a simmer and whisk to combine.

13. 13

    Serve the lamb shanks with the sauce poured over them and garnish with chopped fresh parsley. The creator serves one shank per person with mashed potatoes; cauliflower mash is also suggested.

Notes

The source shopping list specifies 1–2 cups chicken stock, while the narration says about 2 cups and also describes adding stock; quantities may be adjusted within that stated range. The amount of cornstarch slurry, oil, herbs, and several seasonings is not specified. The creator says the sauce vegetables can be blended, but does not clearly state a blending step, so that optional action is omitted. Suggested sides: mashed potatoes or cauliflower mash.

Nutrition per serving

• main
• dinner
• American
• pressure-cooked
• Instant Pot
• braised
• special occasion
• gluten-free if using a gluten-free Worcestershire sauce and seasoning