Prep Time45 minsCook Time1 hr 30 minsTotal Time2 hrs 15 mins
4 American lamb shanks, trimed (10oz to 12oz)
0.75 tsp Salt
1 tbsp Extra virgin olive oil
1 Onion, chopped
2 Carrots, peeled & cut into 1in pieces
2 Celery ribs, cut into 1 in pieces
4 Garlic, minced
1 tbsp Tomato paste
1 tbsp Herbs de Provence
1 cup Dry red wine (Cotes du Rhone, Cabernet Sauvignon or Zinfandel)
1 tbsp Red wine vinegar
Black pepper
Celery root mashed potatoes or polenta
Fresh parsley, chopped
1Pat lamb shanks dry with paper towels; sprinkle with 1/2 teaspoon salt.
2Set Instant Pot to high sauté function, add oil to pot and heat until smoking, about 5 minutes. Brown 2 shanks on all sides, 8–10 minutes. Transfer shanks to a plate; repeat with remaining shanks.
3Add onion, carrots, and celery to pot; cook until vegetables start to soften, about 5 minutes. Stir in garlic, tomato paste, herbs de Provence, and remaining ¼ teaspoon salt and cook 1 minute. Stir in wine, scraping up any browned bits.
4Nestle shanks into pot; adding any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook functions and cook for 60 minutes.
5Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer shanks to a serving dish, tent with foil, and let rest while preparing the sauce.
6Skim fat off top of braising liquid in pot. Transfer de-fatted braising liquid and vegetables to blender, add vinegar and blend until smooth; season with salt and pepper taste.
7Serve braised lamb shanks with mashed potatoes or creamy polenta.
Ingredients
4 American lamb shanks, trimed (10oz to 12oz)
0.75 tsp Salt
1 tbsp Extra virgin olive oil
1 Onion, chopped
2 Carrots, peeled & cut into 1in pieces
2 Celery ribs, cut into 1 in pieces
4 Garlic, minced
1 tbsp Tomato paste
1 tbsp Herbs de Provence
1 cup Dry red wine (Cotes du Rhone, Cabernet Sauvignon or Zinfandel)
1 tbsp Red wine vinegar
Black pepper
Celery root mashed potatoes or polenta
Fresh parsley, chopped
Directions
1Pat lamb shanks dry with paper towels; sprinkle with 1/2 teaspoon salt.
2Set Instant Pot to high sauté function, add oil to pot and heat until smoking, about 5 minutes. Brown 2 shanks on all sides, 8–10 minutes. Transfer shanks to a plate; repeat with remaining shanks.
3Add onion, carrots, and celery to pot; cook until vegetables start to soften, about 5 minutes. Stir in garlic, tomato paste, herbs de Provence, and remaining ¼ teaspoon salt and cook 1 minute. Stir in wine, scraping up any browned bits.
4Nestle shanks into pot; adding any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook functions and cook for 60 minutes.
5Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer shanks to a serving dish, tent with foil, and let rest while preparing the sauce.
6Skim fat off top of braising liquid in pot. Transfer de-fatted braising liquid and vegetables to blender, add vinegar and blend until smooth; season with salt and pepper taste.
7Serve braised lamb shanks with mashed potatoes or creamy polenta.
Instant Pot American Lamb Shanks with Red Wine
