Pressure Cooker Red Wine Lamb Shanks : Lamb Recipes Central

Pressure Cooker Red Wine Lamb Shanks

by Ken Lightburn on 01/29/18



4 1-1.5 lb lamb shanks
1 large onion, diced
2-3 carrots, diced
2-3 celery stalks, diced
1 green hot chili, minced
1 red hot chili, minced
10 cloves garlic, minced
1 TB sweet smoked paprika
1 TB cumin
1/2 tsp ground cinnamon
3 bay leaves
2 TB sugar
2 cups red wine
2 cups chicken stock
3-4 sprigs each of fresh thyme, rosemary, and oregano tied together into a bundle with butcher’s twine
3 TB cornstarch
1/4 cup water
Olive oil
Salt and Pepper



For the Instant Pot:

Set the Instant Pot to high heat in Saute mode. While the pan is heating, rinse, thoroughly dry, and season your lamb shanks. Add about 2 TB of olive oil to the pot and brown the lamb shanks on all sides, being careful not to crowd the pan. When the lamb shanks are browned, remove them to a plate. Next, add in your onion, carrots, and celery and sweat them until they are tender. Next, add in the garlic, chilis, smoked paprika, cumin, cinnamon, and bay leaves and cook until the chilis and garlic are soft. Add in your tomato paste and cook it for just a few minutes to toast it a bit and cook out the tinny flavor that can be found in most canned and tubed tomato pastes. Next, add in your red wine and let it cook until it reduces by about half. Finally, add in your sugar, herb bundle, and chicken stock and then return your lamb shanks to the pot. Place the lid on the Instant Pot and select the Meat/Stew setting (35 minute cook time). When the shanks have finished cooking, release the pressure and remove the shanks and herb bundle. Mix your cornstarch and water together. Return the Instant Pot to Saute mode, add in your cornstarch slurry, and stir until the sauce thickens. Serve the meat topped with the thickened sauce and enjoy!





For a standard pressure cooker:

Set the pressure cooker over medium high heat. While the pan is heating, rinse, thoroughly dry, and season your lamb shanks. Add about 2 TB of olive oil to the pot and brown the lamb shanks on all sides, being careful not to crowd the pan. When the lamb shanks are browned, remove them to a plate. Next, add in your onion, carrots, and celery and sweat them until they are tender. Next, add in the garlic, chilis, smoked paprika, cumin, cinnamon, and bay leaves and cook until the chilis and garlic are soft. Add in your tomato paste and cook it for just a few minutes to toast it a bit and cook out the tinny flavor that can be found in most canned and tubed tomato pastes. Next, add in your red wine and let it cook until it reduces by about half. Finally, add in your sugar, herb bundle, and chicken stock and then return your lamb shanks to the pot. Place the lid on the pressure cooker and allow the pot to come up to pressure. When the pot has pressurized, let the shanks cook for 35 minutes. When the shanks have finished cooking, release the pressure and remove the shanks and herb bundle. Mix your cornstarch and water together. Put the pressure cooker over medium heat, add in your cornstarch slurry, and stir until the sauce thickens. Serve the meat topped with the thickened sauce and enjoy!

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