Instant Pot Lamb Shanks
Lamb shanks marinated in a spiced tomato paste, seared, then pressure-braised with red wine, aromatics and herbs until falling off the bone, finished with a silky strained gravy.
Ingredients
Method
Whisk the marinade ingredients into a paste in a large bowl, then turn the shanks through it until thoroughly coated.
Press sauté twice for the medium setting and heat the oil until the display reads HOT. Sear the shanks meat-side down, turning until browned all over — work in batches with extra oil if the pot is crowded.
Move the shanks to a plate and tent with foil.
Sauté the onion, carrot, celery, chilli (if using) and garlic for 5–7 minutes, stirring often, until softened. Pour in the wine and let it reduce briefly.
Return the shanks to the pot with the cinnamon stick, rosemary, thyme and bay leaves.
Scrape in any leftover marinade, then pour the broth down the side of the pot so it doesn't rinse the seasoning off the meat.
Lock the lid, set the valve to sealing, and pressure cook on high for 60 minutes. Allow 10–15 minutes to come to pressure, and let the steam release naturally at the end.
Open the lid carefully and move the shanks to a plate; tent to keep warm.
Strain the braising liquid through a mesh sieve, pressing on the vegetables, and return it to the pot. On sauté, bring to a simmer, whisk in the cornstarch slurry until glossy and thickened, then season to taste.
Serve the shanks over mashed potatoes with plenty of gravy and a scatter of fresh herbs.
Notes
A full natural pressure release keeps the meat tender — don't quick-release.
Leftovers keep 3–4 days refrigerated; reheat gently in the gravy.
Per serving — Calories: 531 kcal · Carbs: 19 g · Protein: 42 g · Fat: 26 g · Sodium: 1633 mg · Fiber: 4 g · Sugar: 6 g
Adapted from Little Sunny Kitchen. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.