Bring a little Tuscany into your kitchen with these succulent Instant Pot lamb shanks served over soft white beans and tomatoes. Recipe from one of our favorite pressure cooker cookbooks!
Made in a pressure cooker, today’s beautiful Italian-inspired lamb shanks recipe is from Instant Pot Obsession cookbook by Janet A. Zimmerman. She is a longtime pressure cooking enthusiast, author of The Healthy Pressure Cooker Cookbook, a successful food writer and a culinary class instructor.
Read the full review of Janet's Instant Pot Obsession cookbook here.
This Instant Pot lamb shank recipe is a grain-free, dairy-free and one-pot friendly dish that will delight the whole family.
HELPFUL TIPS FROM THE AUTHOR
Lamb shanks and beans are kind of production, but they’re so fabulous together they’re worth it for a special weekend dinner or a dinner party. I love the very mild and subtle liquorice flavor of fennel with lamb, but if you don’t, or you can’t find fennel, feel free to leave it out. If you do, you may want to garnish the dish with a sprinkle of fresh parsley.
Preparation tip: Salting the lamb ahead of time not only seasons it but also intensifies the flavour. You can even salt the shanks when you start soaking the beans; overnight is not too long.
MORE INSTANT POT LAMB RECIPES
- Greek-Style Lamb Shoulder
- Moroccan Lamb Stew With Potatoes & Carrots
- Ground Lamb & Rice Pilaf With Figs & Almonds
- More Instant Pot Lamb Recipes For Every Taste
Rate This Recipe
Instant Pot Lamb Shanks With White Beans
Ingredients
- 1 tablespoon plus 2 teaspoons kosher salt divided
- 1 quart water 1 litre
- 8 oz. dried cannellini beans or white northern beans (225 g)
- 2.5 lbs. lamb shanks 4 x 10 oz. shanks or 2 kg
- 2 tablespoons extra-virgin olive oil
- ½ cup dry white wine or dry white vermouth
- 1 bay leaf
- 1 medium onion quartered
- 2 garlic cloves minced or finely diced
- 2 large carrots peeled, 1 quartered and 1 coarsely chopped
- 1 small fennel bulb quartered, fronds reserved (optional)
- 2 cups chicken stock plus additional if needed
- 1 medium tomato seeded and chopped
- Freshly ground black pepper
Instructions
- Soak the beans. In a large bowl, dissolve 1 tablespoon of salt in the water. Add the beans and soak at room temperature for 8 to 24 hours. Rinse and drain.
- Prep the lamb. Sprinkle the lamb shanks with 1 ½ teaspoons of salt. Cover with aluminium foil and let them sit at room temperature for 20 minutes to 2 hours. The longer they sit, the better. If they sit for 1 hour or less, it can be at room temperature. If they sit for longer than 1 hour, let them do so in the refrigerator.
- Brown the lamb. Preheat the Instant Pot® by selecting Sauté and adjust to More for high heat. Heat the oil until it shimmers. Blot the lamb shanks dry with a paper towel. Add two shanks to the pot and cook, undisturbed, until browned, about 5 minutes. Turn over and repeat on the second side. Transfer the shanks to a plate and repeat with the remaining two shanks, transferring them to the plate when browned. Add the wine and cook, scraping to get up any browned bits from the bottom of the pot. Simmer the wine until it reduces by about half.
- Pressure cook the lamb. Add the bay leaf, onion, garlic, quartered carrot, and fennel (if using) to the pot. Transfer the browned shanks to the pot and pour in the stock. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 35 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid.
- Strain the sauce. Transfer the shanks to a plate. Strain the sauce into a fat separator or bowl, discarding the vegetables. Let the fat rise for 5 minutes or so and then pour the sauce back into the pot, spooning off as much fat as possible if the sauce is in a bowl.
- Pressure cook the beans. Add the beans to the pot along with the chopped carrot and tomato. Make sure that the beans are covered by about an inch of liquid. If they are not, add more stock. Return the lamb to the pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally, release the pressure for 10 minutes, then quickly release any remaining pressure. Unlock and remove the lid.
- Finish the dish. Taste and adjust the seasoning, adding more salt if necessary and seasoning with black pepper. If the beans are too soupy, select Sauté and adjust to Normal for medium heat. Simmer until the sauce thickens slightly. Serve the beans in bowls, each topped with a lamb shank and sprinkled with the fennel fronds (if using).
Notes
Nutrition
SAVE INSTANT POT LAMB SHANK RECIPE TO PINTEREST
Catherine A. McClarey
I have plenty of canned beans in my cupboard. Would it be possible to prepare this with canned beans instead of dried beans?
Instant Pot Eats
You can cook the lamb for 8 minutes longer in the first part. Then repeat the steps where you add the soaked beans with carrots and tomatoes, followed by lamb, using strained canned beans. Set to 2 minutes cooking time instead of 10 minutes for that second stage. That should be enough to cook the carrots and tomatoes. Release for 10 minutes as per the recipe.