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Ingredients needed
Lamb shanks. Using whole lamb shanks on the bone will guarantee showstopping presentation but you can also ask your butcher to slice the shanks for you for easier and quicker cooking. Try to get lamb shanks that are approximately 400g/14oz each – bigger lamb shanks are best shared between two people. Aromatics: Onion, celery, carrots, fresh garlic cloves, bay leaves, fresh rosemary. Other herbs like thyme, parsley and oregano are all delicious with lamb and can be used too. Spices like coriander, ground cumin, cinnamon stick etc. are also delicious with lamb but will give a more Middle Eastern flavor to the stew. Red wine. I used Cabernet Sauvignon but any full-bodied red wine will work. Shiraz, Pinotage and Pinot Noir are good options. Beef stock/beef broth. Lamb stock can also be used. Tomato paste. Berry preserves/berry jam. I know this is an odd addition to a stew but the sweetness berry jam adds not only cuts through the richness but also compliments the lamb beautifully. Red currant jelly can be substituted. Salt and black pepper.
How to make Instant Pot Lamb Shanks
Set your Instant Pot to the sauté function. Pat the lamb shanks dry with paper towel then drizzle with olive oil and season generously with salt. Sear the lamb in the preheated pot until golden brown on all sides then remove and set aside. Add all the aromatics to the pot and allow to sauté for 5 minutes until fragrant. Stir in the tomato paste and pour in the wine then allow to reduce for 5 minutes before pouring in the beef stock. Add a tablespoon of jam and season with salt and pepper. To prevent the bottom of the pot from burning, make sure you add enough liquid to the pot, even if it looks like it’s too much. Close the with the lid then pressure cook on high pressure for 60 minutes. Quick release the pressure then carefully remove the lamb shanks (the meat should be very tender, almost falling off of the bone). Set to the saute mode once more and add a 2 teaspoons corn starch mixed with water. Allow to simmer for 5 minutes until thickened then serve the tender lamb shanks with the sauce poured over with side dishes of your choice.
Can I make lamb shanks ahead?
Yes, this recipe can be made a day or two in advance. Cook the lamb shanks then allow to cool and transfer to an airtight container. Keep in the fridge for up to 2 days and reheat over medium-low heat until warmed through. Leftovers can also be kept in the refrigerator for up to 2 days or in the freezer for up to 3 months.
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