Cooking lamb shanks in a pressure cooker is a fantastic way to achieve tender, flavorful meat in a fraction of the time it takes with traditional slow cooking methods. The pressure cooker locks in moisture and intensifies flavors, making the lamb shanks melt-in-your-mouth tender while infusing them with rich spices and aromatics. Before you start, gather your ingredients and ensure your pressure cooker is clean and functioning properly.
What You’ll Need
- 4 lamb shanks (about 1 to 1.5 pounds each)
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, chopped
- 3-4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup red wine (optional but recommended)
- 2 cups beef or lamb broth
- 1 can (14 oz) diced tomatoes or 2 fresh tomatoes, chopped
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
- Flour (optional, for dusting lamb)
- Fresh parsley for garnish (optional)
Step-by-Step
- Prepare the lamb shanks: Pat the lamb shanks dry with paper towels. Optionally, lightly dust them with flour to help with browning and to slightly thicken the sauce later.
- Brown the lamb shanks: Set your pressure cooker to the sauté or browning mode, or heat it over medium-high heat if stovetop. Add the olive oil, then brown the lamb shanks on all sides until they develop a deep golden crust, about 4-5 minutes per side. Do this in batches if needed to avoid overcrowding. Remove the browned shanks and set aside.
- Sauté the aromatics: In the same cooker, add the chopped onion, carrots, and celery. Cook for about 5 minutes until softened, stirring occasionally. Add the garlic and cook for another minute until fragrant.
- Deglaze the pot: Pour in the red wine (if using) and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly and burn off the alcohol.
- Add liquids and herbs: Return the lamb shanks to the pot. Add the broth, diced tomatoes, rosemary, thyme, bay leaf, salt, and pepper. The liquid should come about halfway up the shanks but not cover them completely.
- Seal and cook under pressure: Close the lid securely and set the pressure cooker to high pressure. Cook for 45 minutes. If your pressure cooker requires manual timing, set a timer accordingly.
- Release pressure safely: After cooking, allow the pressure to release naturally for about 10-15 minutes, then carefully use the quick-release method to release any remaining pressure.
- Check tenderness and finish the sauce: Open the lid and check the lamb shanks. The meat should be tender and easily pull away from the bone. Remove the shanks and set aside. If the sauce is too thin, set the cooker to sauté mode and simmer uncovered to reduce and thicken the sauce to your liking.
- Serve: Plate the lamb shanks and spoon the rich sauce and vegetables over them. Garnish with fresh parsley if desired. Serve with mashed potatoes, polenta, or crusty bread to soak up the sauce.
Common Mistakes
- Skipping the browning step: Not browning the lamb shanks first can result in less flavor and a paler, less appetizing dish.
- Overfilling the pressure cooker: Filling the pot too high can prevent proper pressure buildup and may cause unsafe cooking conditions.
- Using too little liquid: Lamb shanks need enough liquid to cook properly under pressure; insufficient liquid can cause burning or uneven cooking.
- Not releasing pressure correctly: Forcing the lid open before pressure is fully released can be dangerous and damage the cooker.
- Cooking for too long or too short: Overcooking can make meat mushy; undercooking leaves it tough and chewy.
Tips
- Use fresh herbs whenever possible for the best aroma and flavor.
- If you prefer a thicker sauce, you can stir in a slurry of cornstarch and water after pressure cooking and simmer briefly to thicken.
- For a deeper flavor, marinate the lamb shanks overnight with garlic, rosemary, and olive oil before cooking.
- Adding a splash of balsamic vinegar or lemon juice at the end brightens the sauce.
- Don’t rush the natural pressure release; it helps keep the meat tender and juicy.
- Use a sturdy pressure cooker with a reliable sealing mechanism to ensure safety and consistent results.
Troubleshooting
Meat is still tough after cooking: If the lamb shanks are not tender, reseal the pressure cooker and cook for an additional 10-15 minutes at high pressure. Toughness usually means the collagen and connective tissue haven’t fully broken down.
Burning or scorching at the bottom: This usually happens when there isn’t enough liquid or food residue is stuck to the bottom before sealing. To fix, add more broth or wine and scrape the bottom before resealing. Consider reducing the sauté heat next time and avoid overcrowding the pot.
Pressure cooker won’t reach pressure: Check that the sealing ring is properly seated and the lid is securely locked. Also ensure there is enough liquid (at least 1 cup) and that the valve is clean and functioning.
Too much liquid after cooking: Remove the lamb shanks and simmer the sauce on sauté mode uncovered to reduce it to the desired consistency.
Flavor is bland: Taste the sauce and adjust seasoning with salt, pepper, or herbs. Adding a little acidity like lemon juice or vinegar can brighten flavors.
Frequently Asked Questions
Can I cook frozen lamb shanks in a pressure cooker?
Yes, but increase the cooking time by about 10-15 minutes. It’s best to brown them first if possible, but you can skip that step with frozen meat.
How long do lamb shanks take in a pressure cooker?
Generally, 45 minutes at high pressure is sufficient for tender results, with a natural release of 10-15 minutes.
Can I use a slow cooker instead?
Yes, slow cooking lamb shanks is traditional and yields very tender meat, but it takes 6-8 hours on low instead of under an hour.
What sides go well with lamb shanks?
Mashed potatoes, creamy polenta, roasted root vegetables, or crusty bread are classic pairings that complement the rich sauce.
Can I freeze cooked lamb shanks?
Yes, allow them to cool completely, then store in airtight containers for up to 3 months. Reheat gently to avoid drying out.
Is it necessary to use wine?
Wine adds depth and complexity, but you can substitute extra broth or grape juice if you prefer not to use alcohol.
How do I thicken the sauce if it’s too thin?
Simmer uncovered on sauté mode to reduce, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) and cook until thickened.
With these steps and tips, you can confidently prepare succulent, tender lamb shanks in your pressure cooker, saving time while enjoying a hearty, flavorful meal perfect for any occasion.
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