Easy Lamb Shanks (Instant Pot, Crockpot, or Oven) (2024)

These fork-tender lamb shanks make for an impressive and hearty supper that can be cooked with minimum fuss. Plus, this dish is gluten-free, paleo, keto, and Whole30-compatible!

On blustery nights when my teeth are chattering, there are few things that make me happier than tucking into a steaming bowl of braised lamb shanks. It’s not just because it’s rib-sticking comfort food, but also ‘cause it reminds me of my dad and our shared love for lamb dishes. I don’t, however, share his stoicism and zen-like patience, so I’m always on the lookout for quicker and easier ways to prepare lamb.

Table of Contents

• Lamb shanks cook quickly in the Instant Pot!
• What if you don’t have an Instant Pot?
• Why you should make this lamb shanks recipe
• Ingredients
• How to make Instant Pot Lamb Shanks
• What to serve with lamb shanks?
• How to save leftovers
• PRINTER-FRIENDLY RECIPE CARD
• Easy Lamb Shanks (Instant Pot, Crock Pot, or Oven) Recipe

Lamb shanks cook quickly in the Instant Pot!

Lamb shanks, which come from the lower part of the lamb leg, are a tough cut of meat with lots of connective tissue. As a result, shanks traditionally need to be cooked low and slow (e.g., braised in a 300°F oven for 3 hours or cooked in a Crockpot or slow cooker for 8+ hours on low) to transform the lamb shanks into a dinner-party-worthy fork-tender dish. In other words, if the meat ends up tough and chewy, it usually means you probably need to cook them longer.

However, thanks to my Instant Pot (a.k.a. electric pressure cooker), I can get a hearty platter of fall-off-the bone lamb shanks onto the dinner table in about 90 minutes!

What if you don’t have an Instant Pot?

No worries! I have directions for how to cook these lamb shanks in a slow cooker (i.e., Crockpot) and in the oven in the notes section of the printable recipe card below. (By the way, if you’re in the market for a new Instant Pot, I like this model the best.)

Why you should make this lamb shanks recipe

• It’s super simple, inexpensive, and made with pantry staples! Unfamiliar with cooking lamb? This easy recipe is the one to try!
• There’s no red wine or flour in this recipe, so this healthy recipe is Whole30, gluten free, paleo, and keto-friendly!
• The sauce is naturally thickened by blending up the cooked vegetables!
• It cooks in a fraction of the time in the Instant Pot!
• It reheats beautifully so you can make this dish ahead of time and store it in the freezer or fridge until you want to chow down!

Ingredients

• Lamb shanks: 3 pounds is the right amount to feed 4 hungry people, but that may mean 2 or 4 shanks depending on the size. Normally, lamb shanks from New Zealand tend to be smaller than those from the US.
• Magic Mushroom Powder: Using this umami-packed seasoning salt will make these shanks taste incredible! If you don’t have any on hand, you can use Diamond Crystal kosher salt.
• Ghee or extra virgin olive oil
• Aromatics: I use onion, carrots, celery, and garlic to add a flavorful base to the sauce. Plus, they help thicken the sauce at the end!
• Fresh and dried herbs:I like to throw in a few sprigs of fresh thyme or rosemary and a couple dried bay leaves for extra flavor. The shanks will still taste great without them!
• Tomato paste: Concentrated umami! I always keep a tube of tomato paste in the fridge and add some to most of my stews and braises.
• Canned diced tomatoes: I use a can of drained diced tomatoes in this recipe because I always keep some in my pantry. You can also substitute 1 pound of diced fresh tomatoes.
• Bone broth: Beef broth, chicken stock, and chicken broth work great in this recipe. You will need more liquid for the oven-braised version compared to the Instant Pot and Crockpot methods.
• Red Boat Fish Sauce: Don’t leave it out! It adds umami and saltiness without any fishiness!
• Aged balsamic vinegar: Adds a splash of acid at the end to perk up the flavors of the sauce.
• Italian parsley (optional garnish): If you’re feeling fancy, add some fresh lemon zest and minced garlic to make gremolata!

How to make Instant Pot Lamb Shanks

Grab the shanks and season them with Magic Mushroom Powder or Diamond Crystal kosher salt.

Turn on the sauté function on the Instant Pot. Once it’s hot, add a tablespoon of ghee or extra virgin olive oil. Sear the lamb shanks in batches until browned on all sides, about 8 to 10 minutes. (No time to sear? Skip this step. The lamb shanks will still taste delicious!)

Remove the lamb from the pot and plop them on a platter.

Add the remaining tablespoon of ghee or extra virgin olive oil into the empty Instant Pot. Toss the onion, carrots, and celery into the pot, and season with Magic Mushroom Powder.

Once the vegetables have softened slightly, stir in the tomato paste and garlic cloves.

Add the shanks back into the pot…

…along with the bone broth, fish sauce, and balsamic vinegar. Pour the tomatoes on top of the lamb shanks.

Tuck in the thyme or rosemary sprigs and bay leaves.

Cover and set the Instant Pot to cook on high for 45 minutes.

When the Instant Pot is done cooking, let the pressure drop naturally or wait 20 minutes and manually release the pressure.

Plate the shanks and pick the herbs out of the sauce.

Use an immersion blender to purée the vegetables to thicken the sauce.

Taste the sauce and adjust the seasoning with Magic Mushroom Powder, salt, and pepper.

Ladle the braising liquid on the shanks and sprinkle some fresh Italian parsley on top, if desired.

You’ll be amazed at how quickly the pressure cooker can produce succulent, fall-off-the-bone tender lamb shanks!

What to serve with lamb shanks?

• Garlic Cauliflower Mashed Potatoes
• Instant Pot Mashed Sweet Potatoes
• Simple Cauliflower Rice
• Cauliflower Colcannon
• Whole Roasted Cauliflower
• Instant Pot Crispy Potatoes
• The World’s Best Braised Cabbage
• Roasted Green Beans with Lemon and Garlic
• Not Paleo? Serve with mashed potatoes or pasta!

How to save leftovers

Save the leftover lamb shanks in a sealed airtight container in the fridge for up to 4 days or in the freezer for up to 4 months. You can reheat the thawed lamb shanks in a covered saucepan on the stovetop until simmering and warmed through or in the Instant Pot (3 minutes under high pressure).