Pressure Cooker Lamb Shanks with Red Wine Sauce

These Pressure Cooker Lamb Shanks are braised in a red wine sauce making them so tender, the meat falls off the bone.

Braised lamb shanks cooked in a pressure cooker involve searing the lamb shanks first to enhance flavor, then combining them with a flavorful liquid (such as broth or wine), aromatics (like garlic, onions, and herbs), and possibly vegetables.

The pressure cooker is then used to cook the lamb shanks under high pressure, which accelerates the braising process. This method results in tender, succulent lamb shanks with a rich, concentrated flavor, as the pressure cooker helps infuse the meat with the aromatics and liquids in a shorter time compared to traditional braising methods.

Recipe Highlights

1. Rich Red Wine Flavors: the meat soaks up the deep earthy and savory flavors.
2. Tender Succulent Meat: the meat easily pulls off the bone with a fork and is juicy and flavorful.
3. Perfect for Winter: this has comfort food written all over it
4. Quick Cooking: from prep to on the table in 60 minutes

Pressure cooking creates tender succulent fall of the bone lamb and is a total winner when you want slow cooked comfort food in a fraction of the time.

Ingredient Notes

• Lamb Shanks: available from the meat section of the grocery store or from the local butcher
• Tomato Paste: adds richness to the red wine sauce
• Olive Oil: to cover the lamb shanks so they get nice even browned bits
• Red Wine: a cabernet sauvignon is what I use and no need for an expensive wine, a cheap one will do so long as it is still "drinkable"
• Braising Liquid: Chicken broth or beef broth will work. Beef broth will give a deeper richness to the red wine sauce.
• Bay Leaves and Fresh Rosemary: adds savory flavor to the sauce. Use fresh if you can, otherwise dried is a good substitute.
• Garlic Cloves: for flavoring of the meat and sauce

Lamb shanks require extended, gentle cooking to achieve tenderness; if not cooked properly, they can turn out tough and chewy. The pressure cooker accelerates this process and the lamb shanks are cooked in under 60 minutes, instead of three to four hours of slow simmering on a stove, or 8 hours in a slow cooker.

Lamb recipes are great for the cooler months and my Lamb Stew is a quick and easy one to make in the pressure cooker, but my Slow Cooker Lamb Ragu with Pappardelle is one of my most popular recipes!

How To Make

1. Sear Lamb Shanks: Brown lamb shanks in two batches without the lid, and setting them aside once they start to turn golden brown.
2. Saute Aromatics: Sauté onion, celery, and carrots in the same pot, enhancing flavor by adding tomato paste, red wine, beef stock, whole garlic cloves, and rosemary, then nestle the seared lamb shanks back into the mixture.
3. Cook: Seal the pressure cooker and set it to "PRESSURE COOK" on the "MEAT/POULTRY" setting for 60 minutes, then release pressure, removing the lid, and transferring lamb shanks to a baking tray.
4. Finish Sauce: Elevate the sauce by straining the liquid from vegetables, heating it on low until it slightly reduces and thickens, bringing a final touch of flavor and consistency to the dish.

Recipe Tips

1. Sear for Flavor: Begin by searing the lamb shanks before pressure cooking. This step enhances the flavor by creating a caramelized crust on the meat, adding depth to the final dish.
2. Use Rich Liquids: Opt for flavorful liquids like red wine, broth, or a combination of both to enhance the taste. These liquids not only contribute to the overall richness but also infuse the meat with a savory depth during pressure cooking.
3. Layer Aromatics: Layer aromatic ingredients such as garlic, onions, and fresh herbs at the bottom of the pressure cooker. This allows the lamb shanks to absorb these flavors during the cooking process, elevating the overall taste of the dish.
4. Adjust Cooking Time: Tailor the pressure cooking time based on the size and thickness of the lamb shanks. While pressure cooking reduces overall cooking time, adjusting it ensures that the meat reaches the desired level of tenderness without overcooking.
5. Natural Release for Tenderness: Allow a natural pressure release for a portion of the cooking time, typically 10-15 minutes. This gentle release helps maintain the tenderness of the lamb shanks and allows the flavors to meld further before opening the pressure cooker.

Common Questions

Serving Ideas

• Creamy Mashed Potatoes: The velvety texture of the potatoes complements the tender lamb and absorbs the savory sauce beautifully.
• Cauliflower Mash with Garlic and Parmesan: Create a flavorful low-carb alternative by whipping up cauliflower mash infused with garlic and Parmesan.
• Roasted Vegetables: Serve lamb shanks alongside a medley of roasted vegetables such as carrots, Brussels sprouts, and asparagus.
• Garlic Green Beans: Sautéed or roasted garlic green beans make for a vibrant and flavorful side dish.

I really wouldn't make lamb shanks any other way than in an electric pressure cooker or instant pot because the meat is bone tender and its like its been slow cooked for 8 hours, in just a fraction of the time.

There's lots of sauce and its a rich sauce with a garlic and rosemary base which is perfect for mopping up all that mash!