Okay, let’s be honest for a second, lamb shanks sound fancy, right? Like the kind of dish you’d see in a restaurant menu and assume you’d need five hours to pull off. But here’s the truth, a pressure cooker turns lamb shank magic into weeknight reality. And no, you don’t need a culinary degree or half a day in the kitchen.

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This recipe for pressure cooker lamb shank is simple, hearty, and just straight-up delicious. With a splash of red wine, a few pantry staples, and less than an hour of cooking time, you can transform tough little lamb shanks into melt-in-your-mouth perfection. I like that as long as you have lamb shanks and red wine, the other ingredients are pretty standard pantry items.

Why Pressure Cookers Make Lamb Shanks Awesome

Tender Meat Without the Wait

Normally, lamb shanks demand hours of slow braising. But with a pressure cooker, you get the same fall-off-the-bone results in just 45 minutes. Honestly, it feels like cheating.

Flavor Explosion

Because the pressure locks everything in, your shanks soak up all that red wine, herbs, and tomato richness. You don’t just get tender meat, you get meat that tastes like it’s been pampered in flavor for hours.

One-Pot Wonder

Who doesn’t love fewer dishes? You sear, simmer, and cook all in the same pot.

Ingredients

Here’s exactly what you’ll need for this recipe (serves 2):

2 small lamb shanks
180ml red wine (nothing too expensive, just something you’d actually drink)
1 tsp Italian dried herbs
2 tbsp heaped tomato paste
3 bay leaves
1 tsp garlic-infused olive oil
1/2 tsp salt
1 tbsp heaped beef stock (I used a paste)
180ml water (I used the wine bottle)
1 large carrot, chopped into chunks

That’s it. No unicorn tears or overpriced specialty items. Just regular stuff you probably already have hanging around.

Step-by-Step Method

Step 1: Sear the Shanks

Turn your pressure cooker to sauté mode, drizzle in the garlic olive oil, and sear the lamb shanks until they get a nice golden crust. This adds depth and makes the final dish way richer.

Step 2: Add the Flavor Base

Stir in the tomato paste and let it cook for a few seconds. Add the Italian herbs and salt. Already smelling good, right?

Step 3: Deglaze with Wine

Pour in the red wine and scrape up any browned bits from the bottom. Ever wondered why chefs make such a fuss about “deglazing”? Because those little caramelized bits = flavor bombs.

Step 4: Add the Rest

Drop in the carrot chunks, bay leaves, beef stock, and water. Give everything a good stir.

Step 5: Pressure Cook

Set your cooker to high pressure for 45 minutes. Then let the pressure release naturally for 10–15 minutes.

Step 6: Serve & Enjoy

Remove the shanks, spoon over that glorious sauce, and enjoy with mashed potatoes, rice, or crusty bread. If you want to thicken the sauce you can use a corn flour slurry.

Tips & Tricks

Don’t skip the sear. I know it feels like an extra step, but searing locks in flavor. Naked shanks just don’t taste the same.
Cheap wine works. Just don’t use the stuff you wouldn’t even drink. If it tastes gross in the glass, it’ll taste gross in your lamb.
Carrots are magic. They not only add sweetness but also soak up the sauce like little flavor sponges. Yum.
Adjust salt at the end. Pressure cooking can intensify flavors, so always taste before adding more salt.

What to Serve With Pressure Cooker Lamb Shanks

Wondering what sides pair perfectly with lamb? Here are my go-tos:

Creamy mashed potatoes – The classic choice. Nothing beats it.
Buttered rice or couscous – Quick, simple, and lets the lamb shine.
Roasted veggies – Think parsnips, pumpkin, or Brussels sprouts.
Crusty bread – For mopping up every last drop of sauce.

Why This Recipe Works Every Time

Ever followed a lamb recipe that left you with chewy, sad shanks? Yeah, me too. But this one works because:

The red wine + tomato paste combo makes a bold, rich sauce.
Italian herbs and bay leaves add subtle complexity without overpowering.
The pressure cooker’s magic turns a tough cut into buttery tenderness in under an hour.

Honestly, this is the kind of recipe you keep in your back pocket for when you want to feel like a kitchen rockstar with minimal effort.

Common Questions People Ask

Can I skip the wine?

Yep. Swap it with beef broth and a splash of balsamic vinegar. It won’t be exactly the same, but still delicious.

What if my shanks are bigger?

Add 10–15 extra minutes of pressure cooking time. Large shanks need a little more love.

Can I make this ahead?

Absolutely. In fact, the flavors get even better the next day. Just reheat gently.

Can I freeze it?

Yes! Freeze the shanks and sauce in portions, then thaw and reheat when you need a comfort-food fix.