📝 About This Recipe
This recipe transforms humble, bone-in lamb shanks into a melt-in-your-mouth masterpiece using the magic of pressure cooking. Infused with the woody aroma of fresh rosemary and the deep, complex notes of a robust Cabernet, this dish delivers a restaurant-quality 'slow-cooked' flavor in a fraction of the time. It is the ultimate comfort food for cold evenings, featuring a glossy, silk-like sauce that clings perfectly to the tender meat.
🥗 Ingredients
The Meat
- 4 pieces Lamb Shanks (hindshanks preferred, trimmed of excess silver skin)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (extra virgin)
Aromatics and Base
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced)
- 2 pieces Celery Stalks (finely diced)
- 5 cloves Garlic (smashed and minced)
- 2 tablespoons Tomato Paste (for richness and color)
Braising Liquid and Herbs
- 1.5 cups Dry Red Wine (Cabernet Sauvignon or Syrah work best)
- 1.5 cups Beef Bone Broth (low sodium)
- 3 sprigs Fresh Rosemary (whole)
- 3 sprigs Fresh Thyme (whole)
- 2 pieces Bay Leaf (dried)
The Finish
- 1 tablespoon Unsalted Butter (cold, to emulsify the sauce)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Season the lamb shanks generously on all sides with kosher salt and freshly cracked black pepper. Let them sit at room temperature for 15 minutes to ensure an even sear.
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2
Set your Instant Pot to 'Sauté' mode on the High/More setting. Add the olive oil and wait until the display reads 'Hot'.
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3
Sear the lamb shanks in batches (2 at a time to avoid overcrowding) until deeply browned and caramelized on all sides, about 4-5 minutes per side. Remove shanks and set aside on a plate.
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4
Add the diced onion, carrots, and celery to the remaining fat in the pot. Sauté for 5 minutes until the vegetables begin to soften and the onions turn translucent.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a dark brick red and smells fragrant.
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6
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom—this is where the deep flavor lives.
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7
Allow the wine to simmer and reduce by half, which should take about 3-5 minutes.
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8
Add the beef broth, rosemary sprigs, thyme, and bay leaves. Place the lamb shanks (and any juices from the plate) back into the pot, ensuring they are partially submerged.
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9
Secure the lid and set the valve to 'Sealing'. Cancel Sauté mode and select 'Pressure Cook' or 'Manual' on High Pressure for 45 minutes.
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10
Once the timer goes off, allow for a natural pressure release (NPR) for 15 minutes. This prevents the meat from toughening up. Manually release any remaining steam after 15 minutes.
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11
Carefully remove the lamb shanks—they will be very tender—and cover them loosely with foil on a serving platter.
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12
Discard the herb sprigs and bay leaves. Set the Instant Pot back to 'Sauté' (High) and boil the liquid for 10-12 minutes until it reduces into a thick, glossy sauce.
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13
Turn off the heat and whisk in the cold tablespoon of butter for a professional, velvety finish. Taste and adjust seasoning with salt and pepper if needed.
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14
Ladle the rich red wine reduction over the shanks and garnish with fresh parsley before serving.
💡 Chef's Tips
Don't skip the searing step; the Maillard reaction provides the essential depth of flavor for the sauce. If your sauce isn't thickening enough after reducing, whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tsp water). Always use a wine you would actually drink; avoid 'cooking wines' which are overly salty and lack complexity. If you have time, make this a day ahead. The flavors develop beautifully overnight, and it's easier to skim off any solidified fat before reheating.
🍽️ Serving Suggestions
Serve over a bed of creamy Parmesan polenta or buttery garlic mashed potatoes to soak up the sauce. Pair with a side of honey-glazed roasted root vegetables or sautéed garlic broccolini. A glass of the same Cabernet Sauvignon used in the cooking is the perfect beverage pairing. For a bright contrast, top the dish with a 'Gremolata' made of lemon zest, garlic, and parsley.