Lamb Shank

There’s nothing quite like hearty, fall-off-the-bone lamb shanks. This recipe is perfect for Sunday lunch or a special Easter meal – and with the new Instant Pot Easy, it’s faster and simpler than ever!

Ingredients
4–6 lamb shanks
2 onions, chopped into large chunks
2 stalks celery, roughly chopped
3–4 carrots, peeled and chopped
5 garlic cloves, finely chopped
400ml red wine
2 stock cubes or stock pots
800ml water
1 tsp ground cumin
1 tsp dried oregano
Fresh rosemary, parsley, and thyme
2 bay leaves
1 sachet tomato paste (approx. 140g)
Plain flour (for coating)
Salt and pepper (to taste)

Instructions
Season & Coat the Shanks
Lightly season the lamb shanks with salt and pepper, then coat with a bit of plain flour.

Brown the Shanks
Set the Instant Pot to Sauté mode. Brown the lamb shanks on all sides in batches. Remove and set aside.

Sauté the Vegetables
In the same pot, sauté the onions, celery, garlic, and carrots until slightly softened (about 5 minutes).

Deglaze with Wine
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.

Add Remaining Ingredients
Add the lamb shanks back into the pot. Then add the stock cubes, water, cumin, oregano, tomato paste, bay leaves, and fresh herbs.

Slow Cook
Set the Instant Pot to Slow Cook – High for 3.5 hours, or until the lamb is tender and falling off the bone.

Serve
Serve hot with creamy mashed potatoes, rice, or crusty bread to soak up the rich sauce.