These Lamb Shanks are shockingly quick and easy to make, come out fall off the bone delicious, and are amazing served over mashed potatoes with plenty of sauce used almost like a gravy! (Try this Dairy Free Mashed Potato recipe that pairs really well with the richness of the Lamb Shanks). Also if you happen to have any leftovers, these make really great hand pies in the week that follows this dinner (Go here: for the Hand Pie recipe)!
4
servings30
minutes45
minutes700
kcalAn easy French twist on Lamb Shanks done much faster in a pressure cooker!
Ingredients
4 Lamb Shanks
1 tsp Kosher Salt
1/4 tsp fresh ground black pepper
2 tsp Neutral Oil
3 Large Leeks (the white and light green parts sliced thin)
3 TBSP Dijon (divided)
2 tsp dried tarragon
3/4 Cup Chardonnay
3/4 Cup Chicken broth
1/2 Cup Water
1 Tbsp corn starch
Directions
- While optionally preparing the lamb start the Instapot in Sautee mode so it can get hot.
- If you have the time and really want to make this recipe even better spend the time it takes to trim the lamb shanks of all silver skin and excessive fat (I like to leave a bit of fat on the shanks themselves.
- Season the Lamb Shanks well with the Salt and Pepper and add the neutral oil to the hot Instapot, then sear the Lamb all over (about 2 minutes per side per shank).
- Once seared, pull the Lamb out and add the Leeks, stir and cook until softened, about 2-4 minutes.
- While the leeks are sautéing mix 2 TBSP of the Dijon into any one of the liquids along with the tarragon.
- Once the Leeks are soft add the lamb back into the Instapot and add the Chardonnay, Broth and Water (with the mixed in Dijon and Terragon).
- Set the Instapot for 45 minutes for a steaky but soft texture and 1 hour for fall of the bone (I prefer the 1 hour)
- Once the timer goes off, release the pressure and remove the Lamb Shanks, then set the pressure cooker to Sauté mode.
- While the sauce starts to simmer mix 2 Tbsp water with 1 Tbsp Dijon and 1 Tbsp corn starch, while stirring pour that into the sauce and continue to stir while the sauce comes up to a simmer. Once at a simmer you can turn off the heat.
- Serve the Lamb Shanks over Mashed Potatoes, Rice, Quinoa, Pasta or really whatever you like that can soak up the sauce!
