🔥 Step 1: Season and sear
Pat lamb shanks dry and season generously with salt and pepper.
Set Instant Pot to Sauté mode, add olive oil, and sear lamb shanks on all sides until browned (about 3–4 minutes per side).
Remove and set aside.
🧄 Step 2: Build the flavor base
In the same pot:
- Add onion, garlic, and carrots
- Cook for 3–4 minutes until softened
Stir in tomato paste and cook for 1 minute to deepen flavor.
🍷 Step 3: DeglazE
Pour in red wine and scrape the bottom of the pot to release all the browned bits (this is where the flavor is!).
Let simmer for 2–3 minutes.
🍲 Step 4: Pressure cook
Add:
- Broth
- Thyme, rosemary, bay leaves
Return lamb shanks to the pot.
Seal lid and cook on High Pressure for 45 minutes.
⏳ Step 5: Natural release
Let pressure release naturally for 10–15 minutes, then carefully open.
🍶 Step 6: Thicken the sauce (optional)
Remove lamb shanks.
Set Instant Pot to sauté and simmer sauce until thickened.
(Optional: mix 1 tbsp cornstarch + water and add for a thicker gravy.)
🍽️ Step 7: Serve
Serve hot with sauce spooned over the lamb 😋
Perfect with:
- Mashed potatoes 🥔
- Rice 🍚
- Couscous (great choice in Morocco 🇲🇦)
💡 Pro Tips
- Searing is key for deep flavor 🔥
- Use bone-in shanks for richness
- Add a knob of butter at the end for a silky sauce
- Cook longer (50–55 min) if shanks are large
😍 Why You’ll Love This Recipe
- Super tender meat that falls off the bone
- Deep, restaurant-quality flavor
- Easy thanks to the Instant Pot
