Table of Contents
Lamb shank is one of the toughest cuts of the lamb because it’s full of tough connective tissue. Thus, it’s often best cooked slow in a braise or stew. To save time, it’s great to cook lamb shanks in the instant pot. Here in this article, BestLifeTips will share with you some cooking recipes for lamb shanks instant pot.
Keto lamb shanks instant pot
Lamb has a distinct flavor, but when it’s cooked correctly and seasoned in a way that enhances that unique lamb flavor, such as these Keto lamb shanks in the instant pot, it’s a sublime and healthy protein that you should definitely give it a shot.
- 2 lamb shanks, trimmed
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 tbsp dried onion flakes
- 1 tbsp ground coriander
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tsp garam masala
- 2 tbsp avocado oil
- 1 tbsp minced fresh ginger
- 1 tsp minced fresh garlic
- 1 tbsp tomato paste
- 1/3 cup coconut milk
- 2/3 cup water
- 1 tbsp granulated erythritol
- 1/8th tsp xanthan gum (optional to thicken)
- 1/4 cup fresh cilantro, to garnish
- 1 tsp chopped fresh chilis, to garnish
Step 1: Combine salt, pepper, onion flakes, coriander, paprika, cumin, and garam masala in a bowl. Reserve extra spice mix if any.
Step 2: Rub the mixture all over the lamb shanks.
Step 3: Turn on the instant pot and choose the Sauté setting.
Step 4: Heat the oil in the pot, sear the lamb shanks for about 5 mins until they turn to brown on all sides.
Step 5: Add ginger, garlic, reserved spice mixture (if any), and tomato paste, and cook for about 2 minutes.
Step 6: Add the coconut milk and water to the pot and stir to release any bits from the bottom.
Step 7: Cover the pot with a lit and seal it. Make sure the vent is closed.
Step 8: Set the instant pot to Manual, High Pressure, 45 mins.
Step 9: When finished, turn off the instant pot and let it cool down for 15 mins. Then release any remaining steam or pressure using the quick-release lever.
Step 10: Remove the meat and set the pot back to Sauté.
Step 11: Whisk in the sweetener and xanthan gum if using, then simmer the liquid, stirring occasionally, for about 5 mins, or until thickened.
Step 12: Add the lamb back to the gravy and turn to coat.
Step 13: Garnish the lamb shanks with fresh cilantro and chilis if desired.
Lamb shanks instant pot with orzo
- 1 tbsp olive oil
- 3 pounds lamb shanks
- 1 tsp fine sea salt
- 1 large onion, minced
- 3 cloves garlic, minced
- 1/2 tsp fine sea salt
- 1/2 tsp dried oregano
- 1/2 tsp allspice
- 1/4 tsp cinnamon
- 1/2 cup red wine
- 2 cups homemade beef broth (or store-bought low sodium broth, or water)
- 15-ounce can diced tomatoes
- 1 bay leaf
- 1 tsp fine sea salt (if not using store-bought broth)
- 1/2 tsp fresh ground black pepper
- 1 cup orzo (or other small pasta shape)
- Minced parsley for garnish
Step 1: Heat the olive oil in the instant pot, set Sauté mode to medium until the oil shimmers. While the pot heats, sprinkle the lamb shanks with salt. Add the lamb shanks in the pot and sear until they’re brown on all sides. Transfer the browned lamb to a bowl.
Step 2: Add the onion and garlic to the pot, and sprinkle with the teaspoon salt, dried oregano, allspice, and cinnamon. Sauté until the onions soften, about 5 mins. Scrape the bottom of the pot occasionally to loosen any browned bits of lamb.
Step 3: Pour the red wine into the pot, bring to a simmer, and simmer for 1 minute. Scrape the bottom of the pot again to release any browned bits stuck to the pot.
Step 4: Stir in the lamb and any juices in the bowl, then stir in the broth and diced tomatoes. Float the bay leaf on top of everything.
Step 5: Lock the lid on the instant pot. Cook at Manual or Pressure Cook mode in an Instant Pot for about 15 mins. Quick release from the pressure. Remove the lid, tilting it away from you to avoid the hot steam.
Step 6: Leave the pot on Keep warm mode. Remove the bay leaf and discard. Stir in 1 tsp of salt (if you didn’t use store-bought broth, which is plenty salty), and the pepper. Stir in the orzo, then cover the pot and let sit for about 10 mins to cook the orzo.
Step 7: Serve, sprinkling with a little parsley as garnish.
Moroccan lamb shanks pressure cooker
- 2 tbsp olive oil
- 4 lamb shanks
- 1 brown onion, finely chopped
- 1 red chilli, finely sliced
- 2 cloves garlic, crushed
- 1 bunch coriander, stalks, finely chopped
- 1 1/2 tpsp smoked paprika
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 400g can chopped tomatoes
- 4 cups beef stock
- 400g chickpeas, drained and rinsed
- Pinch saffron threads
- 100g baby spinach, washed and spun dry
- Polenta 4 cups veal or vegetable stock
- 1 cup instant polenta
- 100g unsalted butter, chopped
- 1/4 cup pine nuts, toasted
- Coriander leaves to serve
Step 1: Heat olive oil in a pressure cooker on a medium-high heat, brown the lamb shanks all over, then remove and set aside.
Step 2: Reduce the heat and add the onions, sauté until soft, add the chilli, garlic and coriander stalks, cook for about 1 minute. Stir in the paprika, chilli powder, coriander, cumin and turmeric.
Step 3: Return the lamb shanks back to the pressure cooker and turn to coat in the mixture. Add the tomatoes and enough stock to cover the shanks.
Step 4: Increase heat to high and bring to the boil. Cover with lid and when pressure cooker whistles lower heat to medium low. Cook for 55-60 minutes, remove lid and remove lamb shanks, cover to keep warm.
Step 5: Stir through the chickpeas and saffron, simmer for 10 minutes. Add remaining stock if mixture is too thick. Stir through the spinach and turn off heat.
Step 6: Heat olive oil in a pressure cooker on a medium-high heat, brown the lamb shanks all over, then remove and set aside.
Step 7: Reduce the heat and add the onions, sauté until soft, add the chilli, garlic and coriander stalks, cook for 1 minute. Stir in the paprika, chilli powder, coriander, cumin and turmeric.
Step 8: Return the lamb shanks back to the pressure cooker and turn to coat in the mixture. Add the tomatoes and enough stock to cover the shanks. Increase heat to high and bring to the boil, cover with lid and when pressure cooker whistles lower heat to medium low. Cook for 55-60 minutes, remove lid and remove lamb shanks, cover to keep warm.
Step 9: Stir through the chickpeas and saffron, simmer for 10 minutes. Add remaining stock if mixture is too thick. Stir through the spinach and turn off heat.
Step 10: To serve, spoon polenta onto a plate, top with a lamb shank, spoon over the sauce and top with coriander leaves to serve.
Lamb shanks instant pot curry
- 2 tbsp freshly squeezed lemon juice
- 2 tsp kosher salt
- 2 tsp minced garlic
- 2 tsp ground coriander
- 2 tbsp Kashmiri red chile powder or another mild red chile powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 2lb bone-in lamb shanks, in pieces 2 inches thick, patted dry
- 1/4 cup neutral vegetable oil
- 2lg yellow onions, thinly sliced
- 1/2 cup water
- 1/4 cup tomato paste
- 1 tsp garam masala
- 1/2 cup chopped fresh cilantro
Step 1: Stir the lemon juice, salt, ginger, garlic, coriander, chile powder, cumin, and turmeric together in a bowl. Add the lamb and turn to coat. Set aside at room temperature for 20 minutes or refrigerate for up to 3 hours or even overnight for the best flavors.
Step 2: Select the high Sauté setting on the instant pot and heat the oil. Add the onions and cook until translucent, from 5 to 7 minutes. Press the Cancel button to turn off the instant pot. Add the marinated lamb and stir to combine. Pour in the water and stir well with a wooden spoon, nudging loose any browned bits from the pot bottom.
Step 3: Secure the lid and set the Pressure Release to Sealing. Select the Meat/Stew setting and set the cooking time for 40 minutes at high pressure.
Step 4: Let the pressure release naturally for 15 minutes, then move the Pressure Release to Venting to release any remaining steam. Open the pot and stir in the tomato paste and garam masala.
Step 5: Select the high Sauté setting and cook until the curry comes to a gentle boil and thickens slightly, about 5 minutes. Press the Cancel button to turn off the instant pot.
Step 6: Spoon the curry into plates, garnish with the cilantro and serve.
Lamb shanks instant pot with white beans
- 1 tbsp plus 2 tsp kosher salt, divided
- 1 quart water (1 litre)
- 8 225g dried cannellini or white northern beans
- 2kg lamb shanks
- 2 tbsp extra-virgin olive oil
- 1/2 cup dry white wine or dry white vermouth
- 1 bay leaf
- 1 medium onion, quartered
- 2 garlic cloves, minced or finely diced
- 2 large carrots, peeled, 1 quartered and 1 coarsely chopped
- 1 small fennel bulb, quartered, fronds reserved (optional)
- 2 cups chicken stock, plus additional if needed
- 1 medium tomato, seeded and chopped
- Freshly ground black pepper
Step 1: Dissolve 1 tbsp of salt in the water in a large bowl. Add the beans and soak at room temperature for 8 to 24 hours. Rinse and drain.
Step 2: Sprinkle the lamb shanks with 1 1/2 teaspoons of salt. Cover with aluminium foil and let them sit at room temperature for 20 minutes to 2 hours.
Step 3: Preheat the instant pot by selecting Sauté mode and adjust to More for high heat. Heat the oil until it shimmers. Blot the lamb shanks dry with a paper towel. Add lamb shanks to the pot and cook, undisturbed, until browned, about 5 minutes. Turn over and repeat on the second side. Transfer the shanks to a plate.
Step 4: Add the wine and cook, scraping to get up any browned bits from the bottom of the pot. Simmer the wine until it reduces by about half.
Step 5: Add the bay leaf, onion, garlic, quartered carrot, and fennel if using to the pot. Transfer the browned shanks to the pot and pour in the stock. Lock the lid into place. Select Manual, adjust the pressure to High and the time to 35 minutes.
Step 6: After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
Step 7: Transfer the shanks to a plate. Strain the sauce into a fat separator or bowl, discarding the vegetables. Let the fat rise for 5 minutes and then pour the sauce back into the pot, spooning off as much fat as possible if the sauce is in a bowl.
Step 8: Add the beans to the pot along with the chopped carrot and tomato. Make sure that the beans are covered by about an inch of liquid. Add more stock if needed. Return the lamb to the pot. Lock the lid into place. Select Manual, adjust the pressure to High and the time to 10 minutes.
Step 9: After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
Step 10: Taste and adjust the seasoning. Serve the beans in bowl, each topped with a lamb shank.
Hope that you can enrich your stew recipes with these cooking methods of lamb shanks instant pot. BestLifeTips has a lot more cooking recipes so please come back with us more often.