Lamb Shanks


  • 1/4 cup olive oil
  • 3 cloves garlic
  • 2 tbsp brown sugar
  • 1 tbsp each dried oregano
  • 1/2 tsp cumin
  • 1 cinnamon stick
  • 1 1/2 - 2 lbs lamb shanks
  • 1/4 cup olive oil
  • 1 onion
  • 3 carrots
  • 2 bay leaves
  • 2 cups red wine
  • 4 cups beef broth
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1/4 cup chopped italian parsley
  • In a large bowl, combine Marinade Mixture ingredients. Add lamb shanks and coat well. Set aside and allow to marinate for at least 30 minutes.
  • Once 30 minutes have elapsed, add 1/4 cup olive oil to the Instant Pot. Using the display panel select the SAUTÉ function.
  • When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add onion, carrots, bay leaves and remaining marinade to the pot and Sauté until onions are soft, 4-5 minutes.
  • Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot, then simmer and reduce by half (about 10 minutes).
  • Add warmed broth and return the meat to the pot, turning once to coat.
  • Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 30 minutes.
  • When the time is up, let the pressure naturally release (about 15-20 minutes).
  • Carefully remove the meat from the pot and cover loosely with foil, reserving juices.
  • Strain liquid and return to pot, discarding solids. In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed.
  • Serve lamb topped with gravy alongside mashed white or sweet potatoes, noodles or rice. Garnish with chopped parsley.
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