Rich, tender lamb shanks in under an hour sounds too good to be true, but this pressure cooker method delivers. The secret lies in the combination of red wine and aromatic vegetables, which transform tough cuts into fall-off-the-bone perfection.
I developed this recipe after years of slow-braised versions that took all day. The pressure cooker cuts the time dramatically while concentrating flavors, resulting in a sauce so deep and velvety you’ll want to drink it with a spoon.
The red wine reduces into a complex, savory base that pairs beautifully with the lamb’s natural richness. Each bite offers layers of flavor from the herbs, garlic, and vegetables that meld together during cooking.
Serve this with mashed potatoes or crusty bread to soak up every drop of the incredible sauce.
Ingredients for Lamb Shanks Red Wine Recipe Pressure Cooker
Lamb shanks, red wine, and aromatic vegetables create this pressure cooker masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Lamb Shanks 🍖 | 4 whole | Bone-in, about 1 lb each |
| Olive Oil 🫒 | 2 tbsp | Divided for searing and sautéing |
| Yellow Onion 🧅 | 1 whole | Large, finely diced |
| Carrots 🥕 | 2 whole | Peeled and chopped |
| Celery Stalks 🌿 | 2 whole | Chopped for aromatic base |
| Garlic Cloves 🧄 | 6 cloves | Minced for depth of flavor |
| Tomato Paste 🍅 | 2 tbsp | For rich umami base |
| Dry Red Wine 🍷 | 1 ½ cups | Bold and dry variety |
| Beef Broth 🥣 | 2 cups | Low-sodium preferred |
| Fresh Rosemary 🌿 | 2 tbsp | Chopped, stems removed |
| Fresh Thyme 🍃 | 2 tbsp | Chopped, stems removed |
| Bay Leaves 🌿 | 2 whole | Dried, for aroma |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | 1 tsp | Freshly ground preferred |
The lamb shanks are the star here. Bone-in, about 1 lb each, ensures they stay moist and flavorful under pressure. Whole Foods or Costco often have good options, but any butcher can provide them—just ask for shanks with a bit of fat for richness. Look for vibrant red color and a slight marbling for best results.
No red wine? Beef broth with a splash of balsamic vinegar works in a pinch. Swap fresh herbs for dried at one-third the amount. Trader Joe’s has a great selection of bold red wines at reasonable prices. If you’re short on tomato paste, those squeeze tubes keep indefinitely in the pantry.
Store lamb in the fridge for up to 2 days before cooking, or freeze for 6-12 months. Leftovers keep well for 4-5 days refrigerated and taste even better the next day. Freeze the sauce separately for up to 3 months.
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day, and one batch stretches to multiple meals.
- One-Pot Wonder: I brown the lamb shanks, toss in the onion, carrots, and celery, then let the pressure cooker do the rest—minimal cleanup, maximum flavor.
- Rich & Deep: The red wine reduces into this velvety sauce that soaks into the lamb, making every bite ridiculously good.
- Sunday Dinner, Tuesday Easy: Honestly, it feels fancy enough for company but comes together so simply I make it midweek.
Step-by-Step Instructions for Lamb Shanks in Red Wine Pressure Cooker
This method delivers tender, fall-off-the-bone lamb shanks with rich wine sauce in record time.
Step 1: Sear the Lamb Shanks to Lock in Flavor
Set your pressure cooker to the sauté function on high heat. Add 1 tbsp Olive Oil and let it get hot. Meanwhile, pat the 4 whole Lamb Shanks dry with paper towels and season generously with 1.5 tsp Salt and 1 tsp Black Pepper on all sides.
Working in batches if needed, sear the lamb shanks for 4-5 minutes per side until deeply browned on all sides. This creates a flavorful fond that will enrich your sauce. Transfer the seared lamb shanks to a plate and set aside.
Step 2: Build the Aromatic Base
In the same pressure cooker, add the remaining 1 tbsp Olive Oil. Sauté the 1 whole Yellow Onion, 2 whole Carrots, and 2 whole Celery Stalks for 5 minutes until the vegetables begin to soften. Stir in the 6 cloves Garlic Cloves and cook for 30 seconds until fragrant.
Add the 2 tbsp Tomato Paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly. This step develops the paste’s natural sweetness and deepens the flavor of your sauce base.
Step 3: Deglaze and Pressure Cook
Pour in the 1.5 cups Dry Red Wine, scraping the bottom of the pot to release all the browned bits. Let it simmer for 2 minutes to reduce slightly. Stir in the 2 cups Beef Broth, 2 tbsp Fresh Rosemary, 2 tbsp Fresh Thyme, and 2 whole Bay Leaves.
Return the lamb shanks to the pressure cooker, along with any accumulated juices. Secure the lid and set to cook on high pressure for 35 minutes. The lamb will become fork-tender as it braises in the flavorful liquid.
Step 4: Reduce the Sauce and Serve
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure. Carefully remove the lid and transfer the lamb shanks to a serving platter.
Set the pressure cooker to sauté on medium heat and let the sauce simmer for 5-7 minutes until it thickens slightly. Taste and adjust seasoning if needed. Spoon the reduced sauce over the lamb shanks and serve immediately.
Pro Tips For Making Lamb Shanks Red Wine Recipe Pressure Cooker
- Sear the Shanks: I learned this the hard way—brown them well in olive oil first, about 3-4 minutes per side, to build deep flavor before pressure cooking.
- Deglaze Properly: After searing, pour in a splash of red wine and scrape the browned bits from the bottom; those stuck-on pieces are pure umami.
- Don’t Skip the Mirepoix: Finely dice the onion, carrots, and celery—about ¼-inch pieces—so they melt into the sauce and sweeten as they cook under pressure.
- Use Enough Liquid: Add at least 1 cup of red wine or broth to prevent the pressure cooker from drying out; lamb shanks release fat, but not enough for a full braise.
Best Sauces and Condiments for This lamb shanks red wine recipe pressure cooker
Red Wine Reduction
This dish already has a stunning sauce from the pressure cooker, but reducing it further creates an even richer base. I simmer the cooking liquid for 8-10 minutes until it coats the back of a spoon. Add 1 tbsp butter at the end for a silky finish. 🍷
Gremolata Garnish
A bright gremolata cuts through the richness beautifully. I mix ¼ cup chopped parsley, 1 minced garlic clove, and 1 tbsp lemon zest. Sprinkle this over the lamb just before serving—it adds a fresh pop that wakes up all the flavors.
Mint Pesto Swirl
For a Pacific Northwest twist, blend 1 cup fresh mint, ¼ cup pine nuts, ½ cup olive oil, and 1 oz grated Pecorino. Swirl a spoonful into each serving bowl. I grow mint in my Portland garden, and this pesto is my summer-to-fall transition favorite.
Roasted Garlic Mash
Pair with mashed potatoes that have 6 roasted garlic cloves mashed in. The sweetness of the garlic complements the wine sauce perfectly. I use Yukon Gold potatoes from New Seasons Market for the creamiest texture. ✨
Balsamic Glaze
A drizzle of good balsamic glaze adds sweet-tart complexity. I reduce ½ cup high-quality balsamic vinegar with 1 tbsp honey until syrupy. Look for aged balsamic from local specialty shops—it makes a noticeable difference.
Nutrition Facts
Frequently Asked Questions
Can I use a different type of wine?
Yes, but stick to dry reds like Cabernet Sauvignon or Merlot. Avoid sweet wines as they can make the sauce cloying. A bold 1.5 cups of wine is key for depth of flavor.
How do I know when the lamb is done?
The 35 minutes of high pressure should make it fork-tender. If it resists, cook for an additional 5-10 minutes under pressure until it easily pulls from the bone.
Can I make this without a pressure cooker?
You can braise in a Dutch oven at 325°F for 2.5-3 hours. The texture will be similar, but the pressure cooker method is much faster and more convenient.
What if my sauce is too thin?
Simmer uncovered after cooking for 5-7 minutes to reduce. For extra richness, stir in 1 tbsp butter or a cornstarch slurry at the end.
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