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.
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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?
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).
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Easy Lamb Shanks (Instant Pot, Crock Pot, or Oven)
Ingredients
- 3 pounds lamb shanks
- Magic Mushroom Powder or Diamond Crystal kosher salt
- 2 tablespoons ghee or extra virgin olive oil divided
- 1 large onion roughly chopped
- 2 medium carrots roughly chopped
- 2 celery stalks roughly chopped
- 1 tablespoon tomato paste
- 3 garlic cloves smashed and peeled
- ½ cup bone broth
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon Red Boat fish sauce
- 14 ounces canned diced tomatoes drained or 1 pound Roma tomatoes, diced
- 3 fresh thyme sprigs or 1 fresh rosemary sprig
- 2 dried bay leaves
- freshly ground black pepper
- ¼ cup minced Italian parsley (optional)
Instructions
- Season the shanks with with Magic Mushroom Powder or Diamond Crystal kosher salt.
- Turn on the sauté function on the Instant Pot and add a tablespoon of ghee or extra virgin olive oil when it is hot. Sear the lamb shanks in batches until browned on all sides, about 8 to 10 minutes. (No time to sear? 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 in 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, balsamic vinegar, and fish sauce. Pour the tomatoes on top of the lamb shanks. Tuck in the thyme or rosemary sprigs and bay leaves.
- Lock on the lid. 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 puree the vegetables to thicken the sauce. Taste the sauce and adjust the seasoning with Magic mushroom Powder, salt, and pepper.
- Ladle the sauce on the shanks and sprinkle some fresh Italian parsley on top, if desired!
Video
Notes
- Season the lamb shanks with Magic Mushroom Powder or Diamond Crystal kosher salt.
- Heat a large skillet over medium high heat. Add 1 tablespoon of ghee or EVOO.
- Sear the lamb shanks in batches until browned on all sides, about 8 to 10 minutes. (No time to sear? The lamb shanks will still taste delicious!) . Remove the shanks to a platter.
- Add the remaining tablespoon of ghee or extra virgin olive oil into the empty skillet. Toss the onion, carrots, and celery in the pot, and season with Magic Mushroom Powder. Once the vegetables have softened slightly, stir in the tomato paste and garlic cloves and cook until fragrant. Transfer the vegetables to a slow cooker.
- Add the seared lamb shanks in a single layer on top of the vegetables, 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 the slow cooker and cook on low for 8 to 10 hours or 5 to 6 hours on high.
- Plate the shanks and pick the herbs out of the sauce. Use an immersion blender to puree the vegetables to thicken the sauce. Taste the sauce and adjust the seasoning with Magic mushroom Powder, salt, and pepper.
- Ladle the sauce on the shanks and sprinkle some fresh Italian parsley on top, if desired!
- Heat the oven to 300°F with the rack in the lower middle. Season the lamb shanks with Magic Mushroom Powder or Diamond Crystal kosher salt.
- Heat a large Dutch oven over medium high heat. Add 1 tablespoon of ghee or EVOO.
- Sear the lamb shanks in batches until browned on all sides, about 8 to 10 minutes. (No time to sear? The lamb shanks will still taste delicious!) . Remove the shanks to a platter.
- Add the remaining tablespoon of ghee or extra virgin olive oil into the empty Dutch oven. Toss the onion, carrots, and celery in the pot, and season with Magic Mushroom Powder. Once the vegetables have softened slightly, stir in the tomato paste and garlic cloves and cook until fragrant.
- Add the seared lamb shanks in a single layer on top of the vegetables, along with 2 cups 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.
- Bring the contents of the pot to a boil. Cover the pot and place in the oven.
- Braise the lamb shanks in the oven for 3 to 4 hours or until the meat is fork tender.
- Plate the shanks and pick the herbs out of the sauce. Use an immersion blender to puree the vegetables to thicken the sauce. Taste the sauce and adjust the seasoning with Magic mushroom Powder, salt, and pepper.
- Ladle the sauce on the shanks and sprinkle some fresh Italian parsley on top, if desired!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
NIce AND EASY AND QUICK AND DELICIOUS.
I enjoyed this dish and then ordered it out. The results with this recipe were so much better, it was an apples and oranges moment. No big surprise. Every recipe Michelle Tam offers is to the letter, top notch. None of my tweaks necessary, but I do like to play. They’re quite versatile templates too. I recommend Nom Nom Paelo to any- and everyone who thinks they can’t cook. If you love this one, try Bo Kho. https://nomnompaleo.com/post/5216859841/bo-kho-spicy-vietnamese-beef-stew Everyone can cook with smart guidance like that offered here. And every smart home chef will also benefit. I’m known for my cooking and learn from Michelle all day long. Highest kudos possible!