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Pressure Cooker Red Wine Lamb Shanks

Pressure Cooker Red Wine Lamb Shanks

Enjoy a quick meal of pressure cooked red wine lamb shanks that taste like they were made tender and flavorful from hours of low and slow cooking.

Pressure Cooker Red Wine Lamb Shanks

Pressure cookers – what a great invention! Particularly for those of us who toil from 9-5 and frankly don’t have the energy to start cooking at the end of a tiring day.

I bought my first pressure cooker about a year ago through a Fly Buys scheme – you know, where you trade points for rewards… Well, it turned out to be a real dog and, much to my disgust, it crapped out a few months later. I decided that’d be the last time I bought a pressure cooker…

Okay, I was a bit hasty with that decision as it turned out, because I happened upon a much more reputable model at my favourite homeware store, marked down by a massive 60%. I figured at that price it was worth the punt, so I bit the bullet.

And, it’s been a love affair ever since! I’ve been making lots of super quick meals (chicken soup and bone broth are regulars) and just recently I tried out this recipe (thanks to Mrs Goodall from for Lamb Shanks with Red Wine & Garlic Sauce. Taking only 45 minutes from start to finish, you’d think this baby had been slow cooked for hours.

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We’re talking tender meat falling off the bones here folks, doused in a seriously tasty sauce combining red wine, stock, garlic, tomato paste and rosemary. It was so good, I doubled the quantity and suggest you do too. Enjoy!

5 from 1 vote
Course Main
Servings 2 servings


For the lamb:

  • 1 kilo 2 lbs lamb shanks
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 10 garlic cloves peeled and smashed

For the sauce: (NB: This is a double quantity)

  • 1 cup chicken stock or other preferred broth
  • 1 cup Pinot Noir wine or other red wine
  • 2 tablespoons tomato paste
  • 1 teaspoon dried or fresh rosemary or other favorite herb
  • 1 tablespoon salted butter
  • 1-2 teaspoons balsamic vinegar to taste


  • Trim excess fat from the lamb shanks (if you prefer) and season with salt and pepper.
  • Heat the oil in the pressure cooker. Add the shanks and brown on all sides.
  • Then, add the garlic cloves and cook until the cloves are lightly browned, but not burned.
  • Add the stock, wine, tomato paste, and rosemary, stirring so the tomato paste dissolves.
  • Close the pressure cooker and bring up to full pressure. Once reached, reduce heat to low and
  • cook for 30 minutes.*
  • Remove the pressure cooker from the heat and let the pressure release naturally.
  • Then remove the lamb shanks and cover them with foil to keep them warm.
  • Return the pan to the heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce (or you could add a little cornflour (corn starch) if you're short for time).
  • Whisk in the butter, then add the vinegar.
  • Serve the lamb with some of the sauce poured over top, and put the remaining sauce in a pouring jug so it can be added as needed.


View Comments (11)
  • Could you please tell me what the asterisk beside cooking time means?
    Could I leave it for 1 hour in the pressure cooker?


  • Hi Matt. In my own blog post, the asterisk related to a note which said that depending on your cooker, you might need to adjust the cooking time to suit. Personally, I cooked the lamb for a further 10 minutes, i.e. 40 minutes in total (rather than the suggested 30 minutes). After that, you take the pot off the heat and let the pressure naturally release, which takes another 10-15 minutes, taking the actual cooking time close to an hour. Hope that helps.

  • How well do the tendons cook down?… Im considering using a pressure cooker for deer shanks, instead of lamb. Do you think the cooker will melt the tendons (which in a slow cooker takes 6 hours)?

  • Hi Taylor. In lamb, the tendons cook down beautifully. I haven’t cooked with venison before, but I imagine it’s basically the same process. If you look at the reply to the comment I made above about adding an extra 10 minutes to the cooking time, that might be a place to start. If it doesn’t cook it down adequately enough, you’ll obviously need to cook for longer. I’ve done a quick check online, and others report that venison shanks can be pressure-cooked in around 30 minutes. Good luck!

  • 5 stars
    Wow! What a great recipe. Best lamb shanks I remember having. Tender and flavorful.
    We had 2 lbs lamb shanks from Whole Foods. As others have said, the 30 mins cooking time is too short however. We had to return them and cook 15 mins longer.

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