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Fall-Apart Instant Pot Lamb Shanks in Rich Rosemary Red Wine Gravy

Tender fall-apart lamb shanks cooked in a rich rosemary red wine gravy in the Instant Pot.

  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 lamb shanks
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 large onion, diced
  • 3 carrots, chopped
  • 1 cup red wine
  • 2 cups beef broth
  • 4 garlic cloves, minced
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 tablespoon cornstarch (optional, for thickening)

Instructions

  1. Season lamb shanks all over with salt, pepper, and smoked paprika.
  2. Set Instant Pot to sauté mode and add olive oil. Brown lamb shanks on all sides, about 3-4 minutes per side. Remove and set aside.
  3. Add diced onion and chopped carrots to the pot; sauté until softened, about 3 minutes. Add minced garlic and tomato paste; cook 1 minute.
  4. Pour in red wine and deglaze the pot, scraping up any browned bits. Cook for 2 minutes.
  5. Add beef broth, rosemary sprigs, and bay leaves. Return lamb shanks to the pot.
  6. Close lid, set valve to sealing. Pressure cook on high for 45 minutes. Allow natural release for 15 minutes.
  7. Remove lamb shanks carefully. If desired, thicken gravy by mixing cornstarch with 2 tablespoons water, stirring into sauce, and simmering on sauté mode.
  8. Serve lamb shanks with gravy over mashed potatoes or polenta.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 580
  • Sugar: 6 g
  • Fat: 28 g
  • Carbohydrates: 12 g
  • Protein: 52 g