Go Back
–+ servings
Photo of Lamb shanks seen from above inside the Instant Pot's stainless steel inner pot, with the potatoes and carrots showing underneath

All-in-one Lamb Shanks with New Potatoes and Chantenay Carrots in the Instant Pot

Maria Bravo
Deliciously tender Lamb Shanks pressure cooked in your Instant Pot or electric pressure cooker
5 from 1 vote
Print Recipe Pin Recipe Save Recipe
Course Main Course
Cuisine British
Servings 2 people
Calories 631 kcal

Equipment

  • Instant Pot or pressure cooker

Ingredients
  

  • 2 lamb shanks
  • 1 teaspoon extra virgin olive oil or oil of your choice
  • 6 plump garlic cloves not peeled and whacked with the fist
  • 7 shallots peeled but left whole
  • 250 g chantenay carrots
  • 400 g baby new potatoes
  • 2 bay leaves
  • 2 lemons 1 zested and juiced and one to serve in wedges
  • 500 ml vegetable stock it didn’t need this much and it made a ton of delicious sauce so feel free to reduce it, the minimum I would use though is about 150 ml
  • 160 ml red wine
  • 1 teaspoon cinnamon
  • 1 tablespoon marjoram I used dried
  • 1 tablespoon parsley I used dried
  • 1 teaspoon sea salt
  • Black pepper

To serve

  • Fresh parsley

Instructions
 

  • Press the Sauté button (or equivalent) and add the oil, when it starts getting hot, add the lamb shanks and brown all over, this takes about 10 minutes (if you’re short of time you could skip this step but it does help with flavour).
  • Remove the lamb shanks and add the garlic, shallots, carrots and baby new potatoes, fry for about 5 minutes, then deglaze with a bit of the red wine and a wooden spoon. To deglaze just scrape the bottom of the pot with the wooden spoon to remove any burnt-on bits.
  • Cancel Sauté. Add the bay leaves, lemon zest, lemon juice, stock, red wine, cinnamon, marjoram, parsley, salt and black pepper. Stir then place the lamb shanks on top, pressing down a bit.
  • Lock the lid in, steam release set to Sealing, pressure cook for 40 minutes, high pressure. Let it do a natural pressure release at the end (i.e. let the float valve drop back down on its own at the end).
    This of course means it’s time to go put your feet up. You can let the rest of the steam trapped inside 15 minutes after pressure cooking finishes BUT it's best to let it do a full natural pressure release until the float valve pops back down (unless it's taking over an hour, in which case make sure you follow my instructions to give it a good clean.
  • If it’s too liquid at the end, remove the lid and set to Sauté. Let it bubble away with the lid off until it reduces to the consistency you want. You could also blend the juices with the shallots, reserving the carrots and potatoes to serve, to make a delicious sauce / gravy.

To serve

  • Serve with the lemon wedges and fresh parsley (if using). It’s really nice with a good dollop of Dijon mustard.

Nutrition

Calories: 631kcalCarbohydrates: 80gProtein: 48gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 127mgSodium: 2437mgPotassium: 2186mgFiber: 15gSugar: 20gVitamin A: 18062IUVitamin C: 113mgCalcium: 198mgIron: 9mg
Keyword lamb, stew
Tried this recipe?Mention @feistytapas or tag #feistytapas!
Share on Facebook