Description

This Easy Lamb Shanks recipe offers a tender, flavorful meal perfect for any occasion. The lamb shanks are seared and then cooked slowly with aromatic vegetables, herbs, and a rich tomato-based sauce. You can prepare it using an Instant Pot, slow cooker, or oven braising method, allowing versatility and convenience. The dish is enhanced with ghee or extra virgin olive oil, bone broth, balsamic vinegar, and a touch of fish sauce for umami depth. Garnished with fresh Italian parsley, it’s a comforting and hearty main course ideal for dinner.

Ingredients

Units Scale

Meat

3 pounds lamb shanks

Seasoning & Fats

Magic Mushroom Powder or Diamond Crystal kosher salt (to taste)
2 tablespoons ghee or extra virgin olive oil, divided
Freshly ground black pepper (to taste)

Vegetables

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

Sauce Ingredients

1 tablespoon tomato paste
1/2 cup bone broth (2 cups if 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
3 fresh thyme sprigs or 1 fresh rosemary sprig
2 dried bay leaves
1/4 cup minced Italian parsley (optional)

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Instructions

Season the Lamb: Season the lamb shanks evenly with Magic Mushroom Powder or Diamond Crystal kosher salt.
Sear the Lamb Shanks: Heat 1 tablespoon ghee or extra virgin olive oil in your cooking vessel (Instant Pot, skillet, or Dutch oven). Sear the lamb shanks in batches over medium-high heat until browned on all sides, about 8 to 10 minutes. Remove the shanks and set aside.
Sauté Vegetables: Add remaining tablespoon of ghee or olive oil to the empty pot. Add the chopped onion, carrots, and celery. Season with Magic Mushroom Powder. Cook the vegetables until they soften slightly, about 5 minutes.
Add Tomato Paste and Garlic: Stir in the tomato paste and garlic cloves. Cook until fragrant, about 1 to 2 minutes.
Combine Ingredients: Return the lamb shanks to the pot on top of the vegetables. Pour in bone broth (½ cup for Instant Pot or slow cooker, 2 cups for oven), balsamic vinegar, and fish sauce. Add drained diced tomatoes over the shanks. Tuck in thyme or rosemary sprigs and bay leaves.
Cook:
- Instant Pot: Lock the lid and cook on high pressure for 45 minutes. Let pressure drop naturally or release after 20 minutes.
- Slow Cooker: Transfer vegetables and seared shanks to slow cooker with liquids. Cook on low for 8 to 10 hours or on high for 5 to 6 hours.
- Oven Braising: Bring contents in Dutch oven to a boil, cover, and place in a 300°F oven. Braise for 3 to 4 hours until tender.
Finish the Sauce: Remove herbs from the sauce. Use an immersion blender to puree the vegetables and thicken the sauce to desired consistency.
Season and Serve: Adjust seasoning with Magic Mushroom Powder, salt, and pepper as needed. Plate the lamb shanks, ladle sauce on top, and garnish with fresh Italian parsley if desired.

Notes

For a richer flavor, searing the lamb shanks before cooking is recommended but optional.
Bone broth quantity differs by cooking method: use ½ cup for Instant Pot or slow cooker, 2 cups for oven braising.
Fish sauce adds umami depth—omit if halal or dietary restrictions apply and substitute with soy sauce or tamari if desired.
Use fresh herbs such as thyme or rosemary for aroma; dried bay leaves add earthiness.
The sauce can be thickened more by reducing it on the stovetop after blending the vegetables if needed.
Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
This recipe can be adapted for a low salt diet by reducing or omitting added salt and fish sauce.

Nutrition

Serving Size: 1 lamb shank with sauce
Calories: 600 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 40 g
Saturated Fat: 15 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 150 mg