Braised Lamb Shanks with Mushrooms and Marsala

By: Bruce Weinstein & Mark Scarbrough

Braised Lamb Shanks with Mushrooms and Marsala
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Other Pots ","• \tBecause of the size of lamb shanks, this recipe will not work well in a 3- or 5-quart Instant Pot. ","• \tFor an 8-quart Instant Pot, you can increase all of the ingredient amounts by 50 percent. ","• \tFor a 10-quart Instant Pot, you must increase all of the ingredient amounts by 50 percent and you can even double them."]
cuisine icon Keywords
4 servings, baby bella, chicken broth, contributed, cornstarch, dinner, dry marsala wine, easy, four 10- to 12-ounce lamb shanks, instant pot lamb recipes, large cremini, main course, mashed potatoes, medium carrot, medium garlic cloves, medium yellow or white onion, modern, more than 2 hours, olive oil, or brown button mushrooms, pressure cook, sauté, stemmed whole fresh sage leaves, table salt, water

serving icon Servings
4 servings
Ingredients
  • 2 tbsp olive oil
  • Four 10- to 12-ounce lamb shanks
  • 1 medium yellow or white onion
  • 1 medium carrot
  • 8 large cremini, Baby Bella, or brown button mushrooms,
  • 3 medium garlic cloves
  • 1/2 tsp table salt
  • 1/2 cup dry marsala wine
  • 1 cup chicken broth
  • 1 tbsp cornstarch
  • 1 tbsp water
  • mashed potatoes
  • stemmed whole fresh sage leaves
Instructions
  • Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 20 minutes.
  • As the pot heats, warm the oil in the insert set in a 6- or 8-quart Instant Pot. Add 2 of the shanks and brown them well on all sides, turning occasionally, about 6 minutes. Transfer the shanks to a nearby large bowl, add the remaining 2 shanks and brown them in the same way before getting them into that bowl.
  • Add the onion, carrot, and mushrooms to the pot. Cook, stirring occasionally, until the onion softens, about 3 minutes. Stir in the garlic and salt until aromatic, about 20 seconds.
  • Pour in the marsala wine and scrape up any browned bits on the bottom of the insert. Stir in the broth, then return the shanks (and any juices in their bowl) to the pot. Turn the shanks to coat them in the sauce, turn off the SAUTÉ function, and lock the lid onto the pot.
  • MAX model: Set for PRESSURE COOK and set the pressure level to MAX. Set the time for 35 minutes with the KEEP WARM setting off.

    Other Instant Pot models: Set for PRESSURE COOK and set the pressure level to HIGH. Set the time for 45 minutes with the KEEP WARM setting off.
  • When the pot has finished cooking, turn it off and let the pressure return to normal naturally, about 35 minutes. Unlatch the lid and open the cooker. Transfer the shanks to a serving platter or serving plates. Use a flatware tablespoon to skim the surface fat from the liquid in the pot.
  • Press SAUTÉ and set for MEDIUM, NORMAL, OR CUSTOM 300°F. Set the time for 5 minutes with the KEEP WARM setting off.
  • As the sauce comes to a simmer, whisk the cornstarch and water in a small bowl until smooth. Stir this slurry into the simmering sauce and cook, stirring constantly, until thickened, less than 1 minute. Turn off the SAUTÉ function and use hot pads or silicone baking mitts to transfer the (hot!) insert to a nearby wire rack to stop the cooking. Cool for a couple of minutes, then ladle the hot vegetable sauce over the shanks to serve alongside mashed potatoes. Garnish the plates with fresh sage leaves.
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