Description

This easy lamb shanks recipe offers tender, flavorful meat slow-cooked to perfection using an Instant Pot, Crock Pot, or oven braising method. Infused with aromatic vegetables, tomato paste, herbs, and a rich bone broth sauce, it makes for a comforting and hearty main course perfect for special dinners or cozy meals.

Ingredients

Units Scale

Lamb Shanks

3 pounds lamb shanks
Magic Mushroom Powder or Diamond Crystal kosher salt
2 tablespoons ghee or extra virgin olive oil divided

Vegetables and Aromatics

1 large onion roughly chopped
2 medium carrots roughly chopped
2 celery stalks roughly chopped
1 tablespoon tomato paste
3 garlic cloves smashed and peeled

Liquid Ingredients

1/2 cup bone broth (Instant Pot); 2 cups bone broth (oven braising)
1 tablespoon aged balsamic vinegar
1 teaspoon Red Boat fish sauce
14 ounces canned diced tomatoes drained or 1 pound Roma tomatoes, diced

Herbs and Seasonings

3 fresh thyme sprigs or 1 fresh rosemary sprig
2 dried bay leaves
Freshly ground black pepper
1/4 cup minced Italian parsley (optional)

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Instructions

Season Lamb: Season the lamb shanks thoroughly with Magic Mushroom Powder or Diamond Crystal kosher salt to enhance flavor.
Sear Lamb: Turn on the sauté function on the Instant Pot (or use a skillet/Dutch oven for other methods). Add 1 tablespoon of ghee or olive oil when hot. Brown lamb shanks in batches for about 8 to 10 minutes until nicely browned on all sides. Remove lamb and set aside.
Sauté Vegetables: Add remaining tablespoon of ghee or olive oil to the pot/skillet. Toss in chopped onion, carrots, and celery. Season lightly with Magic Mushroom Powder. Cook until vegetables are softened slightly.
Add Aromatics: Stir in tomato paste and garlic cloves. Cook until fragrant, about 1 to 2 minutes.
Combine Ingredients: Return lamb shanks to the pot. Add bone broth, balsamic vinegar, fish sauce, and drained diced tomatoes over the lamb. Tuck in thyme or rosemary sprigs and bay leaves.
Cook Under Pressure or Braise: For Instant Pot, lock lid and cook on high pressure for 45 minutes, then allow natural release or manual release after 20 minutes. For Crock Pot, transfer contents and cook low for 8 to 10 hours or high for 5 to 6 hours. For Oven, bring contents to boil, cover, and braise in 300°F oven for 3 to 4 hours until fork tender.
Finish Sauce: Plate the lamb shanks and remove herb sprigs. Use an immersion blender to puree the vegetables in the sauce to thicken it. Adjust seasoning with Magic Mushroom Powder, salt, and pepper as needed.
Serve: Ladle the thickened sauce over the lamb shanks and sprinkle fresh Italian parsley on top if using. Serve warm and enjoy.

Notes

Searing the lamb is optional but recommended for developing deeper flavor and color.
You can omit the fish sauce if desired, though it adds a subtle umami depth.
Bone broth quantity differs slightly depending on the cooking method: ½ cup for Instant Pot and 2 cups for oven braising.
Fresh herbs can be substituted according to preference or availability; rosemary or thyme work equally well.
Use a large Dutch oven for oven braising if Instant Pot or slow cooker is unavailable.
Immersion blender makes thickening sauce easier; alternatively, transfer vegetables to a blender if needed.
This recipe yields enough for 4 hearty servings, suitable for family dinners or entertaining guests.

Nutrition

Serving Size: 1 lamb shank with sauce
Calories: 650 kcal
Sugar: 6 g
Sodium: 550 mg
Fat: 40 g
Saturated Fat: 15 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 55 g
Cholesterol: 180 mg