Description

This easy lamb shanks recipe offers a rich and flavorful dish perfect for a comforting meal. Prepared using your choice of Instant Pot, slow cooker, or oven braising, the lamb becomes tender and infused with a savory tomato, herb, and vegetable sauce. The recipe features ingredients like bone broth, aged balsamic vinegar, and fresh herbs that enhance the depth of flavor. Ideal for dinner, this recipe is simple to follow and yields four hearty servings.

Ingredients

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Lamb and Seasoning

3 pounds lamb shanks
Magic Mushroom Powder or Diamond Crystal kosher salt, to taste
Freshly ground black pepper, to taste

Vegetables and Aromatics

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

Liquids and Sauces

2 tablespoons ghee or extra virgin olive oil, divided
1/2 cup bone broth (Instant Pot and slow cooker method) or 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 Flavoring

3 fresh thyme sprigs or 1 fresh rosemary sprig
2 dried bay leaves
1/4 cup minced Italian parsley (optional, for garnish)

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Instructions

Season the Lamb: Generously season the lamb shanks with Magic Mushroom Powder or Diamond Crystal kosher salt and freshly ground black pepper to enhance flavor.
Sear the Lamb Shanks: Heat 1 tablespoon of ghee or extra virgin olive oil in the Instant Pot on sauté function (or skillet/Dutch oven for other methods). Brown the lamb shanks on all sides in batches, about 8 to 10 minutes. Remove and set aside.
Sauté Vegetables: Add the remaining tablespoon of ghee or olive oil to the pot. Toss in onion, carrots, and celery, seasoning lightly with Magic Mushroom Powder. Cook until they soften slightly, then stir in tomato paste and garlic cloves until fragrant.
Add Cooking Liquids and Herbs: Return the lamb shanks to the pot. Pour in bone broth (½ cup for Instant Pot/slow cooker, 2 cups for oven braising), aged balsamic vinegar, fish sauce, and drained diced tomatoes. Add thyme or rosemary sprigs and bay leaves, tucking them among the ingredients.
Pressure Cook or Slow Cook: For Instant Pot: Seal the lid and cook on high pressure for 45 minutes. Allow pressure to release naturally or wait 20 minutes before manual release. For slow cooker: Cover and cook on low for 8 to 10 hours or high for 5 to 6 hours. For oven braising: Preheat oven to 300°F, bring contents to a boil on stovetop then cover and place in oven to braise for 3 to 4 hours until fork-tender.
Finish the Sauce: Remove lamb shanks and discard herb sprigs and bay leaves. 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: Plate the lamb shanks, ladle the thickened sauce over them, and sprinkle with fresh minced Italian parsley if desired. Serve hot and enjoy!

Notes

If short on time, searing the lamb shanks can be skipped—though browning adds great flavor.
Bone broth quantity varies depending on cooking method: use ½ cup for Instant Pot and slow cooker, 2 cups for oven braising to ensure sufficient liquid.
Use fresh herbs like thyme or rosemary to infuse the sauce during cooking; remove before serving.
For a vegetarian variation, substitute lamb shanks with hearty mushrooms or plant-based meat alternatives and use vegetable broth.
Adjust seasoning at the end carefully, as flavors develop during slow cooking and pressure cooking.
If using canned tomatoes, draining them helps avoid excess liquid; fresh tomatoes can be diced and used directly.
Ladle extra sauce for serving with mashed potatoes, polenta, or crusty bread to soak up the rich flavors.

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 7 g
Sodium: 500 mg
Fat: 35 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 120 mg