Fork-tender Instant Pot All-in-One Lamb Shanks with New Potatoes and Chantenay Carrots.
The potatoes and carrots absorb the juices from the lamb shanks.
I did have my concerns that the new potatoes and chantenay carrots would be overcooked so I left some out to steam separately but it turned out they had not turned into mush at all and were deliciously tender, so was the lamb.
How are you at following recipes to the letter?
Me? Incapable, which is why I always encourage you to keep the tried-and-tested methods in my recipes and play with the ingredients to your taste.
You know those days when you’re feeling organised and you’re going to cook a particular recipe and then realise you’re missing key ingredients and in fact you have certain other ingredients that could do with using up…
Add to that an inability to follow recipes to the letter and you end up with something like these pressure cooked All-in-One Lamb Shanks with New Potatoes and Chantenay Carrots, made simple by my Instant Pot.
You can use any pressure cooker for this recipe. Stove-top pressure cookers and electric pressure cookers like the Ninja Foodi, Cookworks, Ambiano, Tefal, etc will all do the job.
The key is that this recipe shows you how to pressure cook lamb shanks but also how long to pressure cook them until they are fall-off-the-bone tender.
Don't forget: keep the method and change the ingredients to suit your tastebuds.
Make sure to check out all my Instant Pot recipes (all with familiar UK ingredients and measurements).
- Lamb shanks
- Chantenay carrots
- Baby new potatoes
- Bay leaves
- Stock (I use my homemade vegetable stock paste + water) but you could use chicken stock or gammon stock or a stock cube
- Red wine
- Marjoram, dried
- Parsley, dried
- Fresh parsley to serve
Brown the lamb shanks
Remove the lamb shanks and add the garlic, shallots, carrots and baby new potatoes, sauté then deglaze with a bit of the red wine and a wooden spoon.
To deglaze just scrape the bottom of the pot with the wooden spoon to remove any burnt-on bits.
Add the bay leaves, lemon zest, lemon juice, vegetable stock, red wine, cinnamon, marjoram, parsley, salt and black pepper.
Stir, then place the lamb shanks on top, pressing down a bit.
If it’s too liquid at the end, reduce the sauce on a high Sauté setting.
Let it bubble away with the lid off until it reduces to the consistency you want.
Or you could blend the juices with the shallots, reserving the carrots and potatoes to serve, to make a delicious gravy. Or even make a sauce by blending it all.
Serve with the lemon wedges and fresh parsley (if using). It’s really nice with a good dollop of Dijon mustard.
Let me know if you try it!
All-in-one Lamb Shanks with New Potatoes and Chantenay Carrots in the Instant Pot
- Instant Pot or pressure cooker
- 2 lamb shanks
- 1 teaspoon extra virgin olive oil or oil of your choice
- 6 plump garlic cloves not peeled and whacked with the fist
- 7 shallots peeled but left whole
- 250 g chantenay carrots
- 400 g baby new potatoes
- 2 bay leaves
- 2 lemons 1 zested and juiced and one to serve in wedges
- 500 ml vegetable stock it didn’t need this much and it made a ton of delicious sauce so feel free to reduce it, the minimum I would use though is about 150 ml
- 160 ml red wine
- 1 teaspoon cinnamon
- 1 tablespoon marjoram I used dried
- 1 tablespoon parsley I used dried
- 1 teaspoon sea salt
- Black pepper
- Fresh parsley
- Press the Sauté button (or equivalent) and add the oil, when it starts getting hot, add the lamb shanks and brown all over, this takes about 10 minutes (if you’re short of time you could skip this step but it does help with flavour).
- Remove the lamb shanks and add the garlic, shallots, carrots and baby new potatoes, fry for about 5 minutes, then deglaze with a bit of the red wine and a wooden spoon. To deglaze just scrape the bottom of the pot with the wooden spoon to remove any burnt on bits.
- Cancel Sauté. Add the bay leaves, lemon zest, lemon juice, stock, red wine, cinnamon, marjoram, parsley, salt and black pepper. Stir then place the lamb shanks on top, pressing down a bit.
- Lock the lid in, steam release set to Sealing, pressure cook for 40 minutes. Let it do a natural pressure release at the end (i.e. let the float valve drop back down on its own at the end). This of course means it’s time to go put your feet up. You can let the rest of the steam trapped inside 15 minutes after pressure cooking finishes BUT it's best to let it do a full natural pressure release until the float valve pops back down (unless it's taking over an hour, in which case make sure you follow my instructions to give it a good clean.
- If it’s too liquid at the end, remove the lid and set to Sauté. Let it bubble away with the lid off until it reduces to the consistency you want. You could also blend the juices with the shallots, reserving the carrots and potatoes to serve, to make a delicious sauce / gravy.
- Serve with the lemon wedges and fresh parsley (if using). It’s really nice with a good dollop of Dijon mustard.
Tried this recipe? Let me know!23