If you’re on the hunt for a rich, melt-in-your-mouth dinner that won’t have you babysitting a stove for hours, you’re going to love this Easy Instant Pot Lamb Shanks Recipe. It’s one of those recipes I turn to when I want something comforting yet impressive, and thanks to the magic of the Instant Pot, you can have these beautifully tender lamb shanks ready in about an hour and a half. Trust me, the juicy, flavorful sauce will have everyone asking for seconds without the usual fuss of braising all day.

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Why This Recipe Works

Speed Meets Depth: The Instant Pot accelerates the slow-braising process without sacrificing rich, tender meat.
Simple Ingredients, Big Flavor: With pantry staples and a few fresh aromatics, you get complex, hearty flavor every time.
Versatility: Whether you have an Instant Pot, crock pot, or oven, this recipe adapts so you’ll never miss out.
Hands-Off Cooking: Minimal stirring, no standing over the stove – perfect for busy weeknights or lazy weekends.

Instant Pot Lamb Shanks, Easy Lamb Shanks, Beef & Lamb Instant Pot Recipes, Tender Lamb Dinner, Quick Lamb Shanks - Inside a black electric cooker with a silver inner pot, there are three large pieces of browned meat placed on a bed of diced vegetables. The vegetables include small cubes of orange carrots, light green celery, and white onions, forming the bottom layer. The meat on top is thick with a mix of light pink and brown tones, showing some seasoning with specks of black pepper and salt. The surface underneath the cooker has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays its part in creating a luscious, deeply savory lamb shank dish. From the balanced sweetness of carrots to the umami boost of fish sauce, these flavors combine effortlessly under pressure to give you that slow-cooked taste fast.

Instant Pot Lamb Shanks, Easy Lamb Shanks, Beef & Lamb Instant Pot Recipes, Tender Lamb Dinner, Quick Lamb Shanks - Flat lay of a raw lamb shank with rich marbling, a large roughly chopped yellow onion, two medium roughly chopped orange carrots, two celery stalks with fresh green leaves, three peeled garlic cloves, a small white ceramic bowl of deep red tomato paste, a small white ceramic bowl of clear golden ghee, a small white ceramic bowl of light brown bone broth, a small white ceramic bowl of dark glossy aged balsamic vinegar, a small white ceramic bowl of translucent reddish fish sauce, fresh bright green thyme sprigs, dried brown bay leaves, a small white ceramic bowl filled with coarse kosher salt, freshly ground black peppercorns scattered neatly, and a small white ceramic bowl with finely minced vibrant green Italian parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lamb shanks: These cuts are perfect for braising because of their tough, sinewy texture that turns silky when cooked low and slow.
Magic Mushroom Powder or kosher salt: Essential for seasoning and enhancing the umami profile, mushrooms add depth beyond basic saltiness.
Ghee or extra virgin olive oil: Ghee brings a nutty richness, but EVOO works well if you want a lighter touch.
Onion, carrots, celery: Classic aromatics that create a hearty flavor foundation and add natural sweetness.
Tomato paste: Concentrates that tangy richness to thicken and deepen the sauce.
Garlic: Adds a fragrant punch that complements the lamb perfectly.
Bone broth: Boosts savory flavor and richness while keeping the sauce luscious.
Aged balsamic vinegar: Balances richness with bright acidity for a well-rounded profile.
Red Boat fish sauce: A secret punch of umami that elevates the savory notes without tasting fishy at all.
Canned or fresh diced tomatoes: Adds texture, a touch of acidity, and natural sweetness.
Fresh thyme or rosemary sprigs: Aromatic herbs infuse the braising liquid with woodsy flavors.
Bay leaves: Provide subtle earthiness, rounding out the sauce’s complexity.
Freshly ground black pepper: Adds mild heat and freshness.
Italian parsley (optional): For a fresh, herbaceous finish at serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing around with this Easy Instant Pot Lamb Shanks Recipe depending on mood and pantry availability. Whether swapping herbs or adding a little heat, you can easily make it your own without losing its comforting soul.

Add a Kick: I once added a pinch of crushed red pepper flakes to the sauce for a warm, lingering heat that paired beautifully with the lamb’s richness.
Herb Swap: Rosemary always works, but fresh oregano or marjoram can lend a slightly different but equally delicious herbal twist.
Make it Tangier: A squeeze of fresh lemon juice just before serving brightens the dish—try it if you prefer a fresher finish.
Vegetarian Swap: While not lamb, slow-cooked portobello mushroom “shanks” with the same sauce work beautifully for a plant-forward version.

Step-by-Step: How I Make Easy Instant Pot Lamb Shanks Recipe

Step 1: Season and Sear for Maximum Flavor

First things first, I sprinkle Magic Mushroom Powder or kosher salt generously all over my lamb shanks. This step is crucial because it locks in flavor and helps develop that gorgeous crust during searing. Then I heat a tablespoon of ghee or extra virgin olive oil in my Instant Pot on the sauté setting and brown the shanks—about 8 to 10 minutes total—turning to get a rich mahogany color all around. If you’re short on time, you can skip this step, but trust me: searing adds that depth of flavor you don’t want to miss.

Step 2: Build Your Flavor Base with Aromatics

After removing the lamb, I add the remaining ghee or oil to the pot and toss in the onions, carrots, and celery with a pinch of the mushroom powder. Sautéing these veggies softens them and brings out their natural sweetness, setting the stage for the perfect sauce. Once slightly softened, I stir in the tomato paste and garlic cloves until everything is fragrant and glossy — don’t rush this, it really makes a difference!

Step 3: Assemble, Pressure Cook, and Relax

I nestle the seared lamb shanks back into that flavorful veggie mixture, then pour in bone broth, balsamic vinegar, and fish sauce, followed by the drained diced tomatoes. Toss in fresh thyme or rosemary, bay leaves, and a good crack of black pepper, then seal your Instant Pot lid, setting it to high pressure for 45 minutes. This is where the magic really happens! While the pot does its work, you can kick back or prep a simple side.

Step 4: Finish and Serve

Once cooking is complete, I let the pressure release naturally for the best tenderness, or wait about 20 minutes before quick-releasing if I’m short on time. Then, I carefully remove the shanks, fish out the herb sprigs and bay leaves, and use an immersion blender right in the pot to puree the vegetables into a thick, luscious sauce. A quick taste test with more mushroom powder, salt, and pepper, and you’re almost there. Serve the shanks ladled with that rich sauce and sprinkle fresh Italian parsley on top for a bright, herby pop of color and flavor.

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Pro Tips for Making Easy Instant Pot Lamb Shanks Recipe

Don’t Skip the Searing: I usually sear in batches leaving enough space so the meat browns instead of steams — that crust adds serious flavor.
Use Bone Broth for Depth: I found water just doesn’t compare; broth gives the sauce a cozy richness that’s worth the extra step.
Balance with Acidity: The balsamic vinegar and fish sauce together create a perfect umami-acid balance—don’t be afraid to taste and adjust right at the end.
Let Pressure Release Naturally: It makes the lamb more tender and prevents the meat from tightening up—patience pays off!

How to Serve Easy Instant Pot Lamb Shanks Recipe

Instant Pot Lamb Shanks, Easy Lamb Shanks, Beef & Lamb Instant Pot Recipes, Tender Lamb Dinner, Quick Lamb Shanks - A white plate holds four pieces of dark brown cooked chicken covered in thick orange-brown sauce. The chicken pieces lay on a few long orange carrot sticks partially dipped in the sauce. Bright green chopped parsley leaves are sprinkled evenly over the chicken and sauce. The plate is held by a woman's hand against a dark background with a soft shadow. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this dish with a generous sprinkle of chopped fresh Italian parsley. It adds a lovely fresh herbal brightness that cuts through the richness. Sometimes I also add a tiny drizzle of good quality extra virgin olive oil just before serving—it feels luxurious and adds a silky finish.

Side Dishes

This lamb simply begs for creamy mashed potatoes or polenta to soak up all that luscious sauce. For a lighter option, I often serve it alongside roasted seasonal vegetables or a crisp green salad dressed with lemon and olive oil—balancing hearty with fresh.

Creative Ways to Present

For special occasions, I like plating the shanks on a bed of buttery garlic mashed cauliflower with the sauce beautifully drizzled on top and a sprig of fresh rosemary artfully placed beside the meat. It instantly elevates the rustic dish to something restaurant-worthy without extra fuss.

Make Ahead and Storage

Storing Leftovers

Leftover lamb shanks keep wonderfully in an airtight container in the fridge for 3 to 4 days. I like to store the shanks separately from the sauce if possible, then reheat them together so the meat stays juicy but the sauce stays fresh and rich.

Freezing

This recipe freezes beautifully! I portion leftover shanks and sauce into freezer-safe containers, making it super convenient for future meals. When you reheat, thaw in the fridge overnight then warm gently on the stove or in a low oven—this retains the tenderness and texture perfectly.

Reheating

I usually reheat on the stovetop over low heat, stirring occasionally, so the sauce thickens nicely and the lamb doesn’t dry out. If you find the sauce a bit thick, splash in a little extra broth or water to loosen it up as it warms through.

FAQs

Can I skip searing the lamb shanks in this Easy Instant Pot Lamb Shanks Recipe?

Absolutely! While searing adds incredible flavor and a lovely crust, the Instant Pot will still produce tender and tasty lamb shanks without it. If you’re pressed for time, just season and add everything directly to the pot—the dish will still be delicious.
What if I don’t have Red Boat fish sauce?

While Red Boat fish sauce adds a deep umami kick, you can substitute it with soy sauce or even Worcestershire sauce if you prefer. The goal is to enhance the savory flavors without overpowering the lamb.
Can I use frozen lamb shanks?

Yes, but I recommend thawing them fully in the fridge overnight before cooking. This ensures even cooking and that the lamb becomes tender without drying out.
How do I adjust the recipe for the slow cooker or oven?

The recipe includes instructions for both slow cooker and oven methods. In brief, slow cook on low for 8–10 hours or on high for 5–6 hours; for oven braising, cook covered at 300°F for 3–4 hours until tender. The flavor and tenderness are just as amazing, so pick the method that suits your schedule.

Final Thoughts

This Easy Instant Pot Lamb Shanks Recipe is close to my heart because of how it combines fuss-free convenience with seriously comforting, soulful flavor. I love how it turns a tough, inexpensive cut into a showstopper dinner without hours of babysitting. If you’re craving a special meal that feels gourmet but is surprisingly easy, give this recipe a go—you’ll be hooked just like I am. Plus, it makes for fantastic leftovers (which, believe me, don’t last long in my house!).

Easy Instant Pot Lamb Shanks Recipe