Instant Pot Lamb Shanks Recipe – Cinnamon & Pepper Flavors

Last Updated on 5 months ago by Neha Deshmukh

Instant Pot Lamb Shanks Recipe – Cinnamon & Pepper Flavors

Hey everyone! If you’re anything like me, you absolutely love a comforting, fall-off-the-bone kind of meal. And let me tell you, these Instant Pot Lamb Shanks are exactly that. I first made this when I was craving something deeply flavorful and warming, and it’s been a family favorite ever since. The cinnamon and pepper really elevate the lamb, creating a dish that’s both rich and incredibly aromatic. It’s easier than you think, especially with the Instant Pot doing most of the work!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. First, it’s relatively hands-off. The Instant Pot works its magic while you can get on with your day. Second, the flavor is just incredible – the lamb becomes unbelievably tender, infused with the warmth of cinnamon and the bite of black pepper. And finally, it’s a showstopper! Lamb shanks always feel a little special, perfect for a cozy weekend dinner or a small gathering.

Ingredients

Here’s what you’ll need to make these delicious Instant Pot Lamb Shanks:

• 2 lamb shanks
• 2 tablespoons olive oil
• 2 cinnamon sticks
• 1 bay leaf
• 4 garlic cloves, chopped
• 1 carrot, chopped
• 1 medium onion, chopped (about 1 cup)
• 5-6 black peppercorns
• 1 teaspoon ginger garlic paste
• ½ teaspoon black peppercorn powder
• 4 cups water (950ml)
• Salt to taste
• Fresh parsley, chopped (for garnish)
• Extra black pepper (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Cinnamon: Don’t skimp on the cinnamon sticks! They add such a lovely warmth. I prefer Ceylon cinnamon for its delicate flavor, but any good quality cinnamon will work.
• Black Peppercorns: Using whole black peppercorns and then grinding some into powder really boosts the pepper flavor. It’s worth the extra step, trust me.
• Lamb Shanks: Look for meaty shanks with good marbling. The quality of the lamb really shines through in this recipe. Ask your butcher to cut them if you prefer!
• Olive Oil: I like to use extra virgin olive oil for its flavor, but any good quality olive oil will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Turn on the sauté mode of your Instant Pot on high-medium heat.
2. Add the olive oil. Once hot, sear the lamb shanks until browned on all sides. This adds a lovely depth of flavor. Remove the shanks with tongs and set aside.
3. Add the chopped garlic, cinnamon sticks, and bay leaf to the remaining oil in the pot. Sauté for about 30 seconds until fragrant.
4. Now, add the chopped carrot, onion, black peppercorns, ginger-garlic paste, and black peppercorn powder. Sauté for another 2 minutes, stirring occasionally.
5. Pour in the water. Return the lamb shanks to the pot, making sure they are mostly submerged in the liquid.
6. Close the lid, and set the steam valve to sealing. Pressure cook on high for 60 minutes.
7. Once the cooking time is up, allow for a natural pressure release (this will take about 15-20 minutes). Don’t rush this step – it helps keep the lamb super tender!
8. Garnish with fresh parsley and a sprinkle of extra black pepper. Serve hot with naan or your favorite bread.

Expert Tips

• Browning is Key: Don’t skip searing the lamb shanks! It builds a ton of flavor.
• Natural Pressure Release: Seriously, don’t skip the natural pressure release. It makes all the difference in tenderness.
• Taste and Adjust: Always taste the sauce before serving and adjust the salt and pepper as needed.

Variations

• Vegan Adaptation: My friend Sarah is vegan, and she makes a fantastic version using hearty jackfruit or large portobello mushrooms instead of lamb. She adds a splash of liquid smoke for extra depth.
• Gluten-Free Adaptation: Simply ensure the naan or bread you serve with the shanks is gluten-free. There are some amazing gluten-free naan options available now!
• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or a finely chopped green chili along with the ginger-garlic paste. For a milder flavor, reduce the amount of black peppercorn powder.

Festival Adaptations

This dish is perfect for special occasions! It’s a real crowd-pleaser during Eid or Bakrid. My family loves to serve it with a side of fragrant biryani rice for a truly festive meal.

Serving Suggestions

These lamb shanks are amazing with:

• Naan bread (for soaking up all that delicious sauce!)
• Steamed rice (basmati is my go-to)
• Roasted vegetables (potatoes, carrots, and broccoli are great choices)
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavor actually gets better the next day!

FAQs

What cut of lamb is best for shanks?

Lamb shanks from the forequarter are generally more flavorful, while those from the hindquarter are a bit leaner. Either will work, but look for shanks with good marbling.

Can I use a different type of oil besides olive oil?

Yes, you can! Vegetable oil or canola oil will also work, but olive oil adds a lovely flavor.

Can I make this recipe without an Instant Pot?

Absolutely! You can make this in a slow cooker. Sear the lamb shanks as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours, or until the lamb is tender. Alternatively, you can braise it on the stovetop in a Dutch oven for about 2.5-3 hours.

What is the best way to tell if the lamb is tender enough?

The lamb should be falling off the bone. You should be able to easily pull the meat away from the bone with a fork.

How can I adjust the seasoning to make it spicier or milder?

Adjust the amount of black peppercorn powder and consider adding a pinch of cayenne pepper for extra heat.

What side dishes complement lamb shanks perfectly?

Steamed rice, naan bread, roasted vegetables, and a simple side salad are all great choices!