Imagine a dish so tender that the meat literally falls off the bone, infused with rich Irish flavors that transport you straight to the rolling green hills of Ireland. These Instant Pot Irish Lamb Shanks are not just a meal; they're a culinary experience that combines traditional Irish cooking with modern convenience. In just over an hour, you'll create a restaurant-quality dish that will have your family and friends begging for seconds - and wondering how you became such an incredible home chef!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Irish
Serves: 4 servings
Ingredients
- 4 lamb shanks
- 1 onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon fresh rosemary, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Pat the lamb shanks dry with paper towels and season generously with salt and black pepper on all sides.
- Set the Instant Pot to "Sauté" mode and add a small amount of oil. Brown the lamb shanks on all sides until they develop a rich golden-brown crust, approximately 3-4 minutes per side. Remove shanks and set aside.
- In the same Instant Pot, add chopped onions and carrots. Sauté for 2-3 minutes until they begin to soften and release their aromatics.
- Add minced garlic and chopped fresh rosemary, stirring quickly to prevent burning and release their fragrant oils.
- Return the browned lamb shanks to the Instant Pot and pour beef broth over them, ensuring the shanks are partially submerged.
- Close the Instant Pot lid, set the valve to "Sealing" position, and cook on high pressure for 35-40 minutes.
- Once cooking is complete, allow natural pressure release for 10 minutes, then carefully do a quick release for any remaining pressure.
- Remove lamb shanks and check for tenderness. The meat should be falling off the bone.
- If desired, use the "Sauté" function to reduce the remaining liquid into a thicker sauce.
- Plate the lamb shanks, spoon the reduced sauce and vegetables over the top, and serve hot.
Tips
- Pat the lamb shanks completely dry before seasoning to ensure a perfect golden-brown sear.
- Don't rush the browning process - developing a rich crust adds incredible depth of flavor.
- Use fresh rosemary if possible; it makes a significant difference in the dish's aromatics.
- Allow natural pressure release for the first 10 minutes to keep the meat incredibly tender.
- If the sauce is too thin after cooking, use the "Sauté" function to reduce and concentrate the flavors.
- Choose lamb shanks with a good amount of meat and minimal excess fat for the best results.
- Serve with creamy mashed potatoes or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 36g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 120mg
