Go Back

Instant Pot Lamb Cross-Cut Shanks

From customer and Reverence Farms fan Esther Rogers, this hearty dish utilizes lamb cross-cut shanks, an often overlooked cut of lamb, as the base for a delicious stew that's delicious any time of year.
Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Instant Pot pressure cooker

Ingredients
  

  • 1 lb Reverence Farms lamb cross-cut shanks
  • 1 cup flour
  • 1 glug olive oil
  • 2 strips bacon or pancetta, chopped
  • 3 cloves garlic, diced
  • 1 tsp salt
  • 3 tbsp fresh rosemary, chopped
  • 1 whole onion, quartered
  • 1/2 cup red wine
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 2 cups beef broth
  • 1 carrots, cut into chunks
  • 8 oz mushrooms, quartered
  • 1/2 cup water
  • 1 tbsp corn starch (blended with the water)

Instructions
 

  • Toss lamb in flour seasoned with garlic, salt, and rosemary.
  • Add a glug of olive oil to the InstaPot, and brown chopped bacon slices (or a handful of chopped pancetta). Sautee until crispy and fat has rendered. Brown lamb 4 to 5 minutes on each side.
  • Remove lamb from the pot and add a few cloves of minced garlic and a quartered onion.
  • Cook for a couple of minutes until the onion begins to soften, add half a cup of red wine to the pan to deglaze, and continue to cook the onion.
  • Add a tablespoon of Worcestershire sauce, bay leaf, an additional half cup of red wine, and 2 cups of beef broth.
  • Next, add a couple of carrots cut into big chunks, a few halved red potatoes, and 8 oz of quartered mushrooms to the pot along with the lamb.
  • Cover and cook for 40 minutes.
  • Let the steam “natural” release for 15 minutes and then “quick” release.
  • Add a slurry of cornstarch and water and boil until thickened.
  •  Serve with crusty bread and garnish with parsley and flake sea salt.
Keyword lamb, stew