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A hand holding a white plate with Instant Pot lamb chops ready to eat.
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4.78 from 22 votes

Easy Lamb Shanks (Instant Pot, Crock Pot, or Oven)

These fork tender lamb shanks are an impressive and hearty supper that can be cooked with little fuss! Plus, they happen to gluten-free, paleo, keto, and Whole30!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dinner
Cuisine: Italian
Keyword: gluten-free, keto, low carb, paleo, Whole30
Servings: 4 people
Author: Michelle Tam

Ingredients

  • 3 pounds lamb shanks
  • Magic Mushroom Powder or Diamond Crystal kosher salt
  • 2 tablespoons ghee or extra virgin olive oil divided
  • 1 large onion roughly chopped
  • 2 medium carrots roughly chopped
  • 2 celery stalks roughly chopped
  • 1 tablespoon tomato paste
  • 3 garlic cloves smashed and peeled
  • ½ cup bone broth
  • 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
  • freshly ground black pepper
  • ¼ cup minced Italian parsley (optional)

Instructions

  • Season the shanks with with Magic Mushroom Powder or Diamond Crystal kosher salt.
  • Turn on the sauté function on the Instant Pot and add a tablespoon of ghee or extra virgin olive oil when it is hot. Sear the lamb shanks in batches until browned on all sides, about 8 to 10 minutes. (No time to sear? The lamb shanks will still taste delicious!) 
  • Remove the lamb from the pot and plop them on a platter.
  • Add the remaining tablespoon of ghee or extra virgin olive oil into the empty Instant Pot. Toss the onion, carrots, and celery in the pot, and season with Magic Mushroom Powder.
  • Once the vegetables have softened slightly, stir in the tomato paste and garlic cloves. 
  • Add the shanks back into the pot along with the bone broth, balsamic vinegar, and fish sauce. Pour the tomatoes on top of the lamb shanks. Tuck in the thyme or rosemary sprigs and bay leaves. 
  • Lock on the lid.  Set the Instant Pot to cook on high for 45 minutes.
  • When the Instant Pot is done cooking, let the pressure drop naturally or wait 20 minutes and manually release the pressure.
  • Plate the shanks and pick the herbs out of the sauce. Use an immersion blender to puree the vegetables to thicken the sauce. Taste the sauce and adjust the seasoning with Magic mushroom Powder, salt, and pepper. 
  • Ladle the sauce on the shanks and sprinkle some fresh Italian parsley on top, if desired!

Video

Notes

Slow Cooker or Crockpot Instructions:
  1. Season the lamb shanks with Magic Mushroom Powder or Diamond Crystal kosher salt.
  2. Heat a large skillet over medium high heat. Add 1 tablespoon of ghee or EVOO.
  3. Sear the lamb shanks in batches until browned on all sides, about 8 to 10 minutes. (No time to sear? The lamb shanks will still taste delicious!) . Remove the shanks to a platter.
  4. Add the remaining tablespoon of ghee or extra virgin olive oil into the empty skillet. Toss the onion, carrots, and celery in the pot, and season with Magic Mushroom Powder. Once the vegetables have softened slightly, stir in the tomato paste and garlic cloves and cook until fragrant. Transfer the vegetables to a slow cooker.
  5. Add the seared lamb shanks in a single layer on top of the vegetables, along with the bone broth, fish sauce, and balsamic vinegar. Pour the tomatoes on top of the lamb shanks. Tuck in the thyme or rosemary sprigs and bay leaves. 
  6. Cover the slow cooker and cook on low for 8 to 10 hours or 5 to 6 hours on high.
  7. Plate the shanks and pick the herbs out of the sauce. Use an immersion blender to puree the vegetables to thicken the sauce. Taste the sauce and adjust the seasoning with Magic mushroom Powder, salt, and pepper. 
  8. Ladle the sauce on the shanks and sprinkle some fresh Italian parsley on top, if desired!
Oven Braising instructions:
  1. Heat the oven to 300°F with the rack in the lower middle. Season the lamb shanks with Magic Mushroom Powder or Diamond Crystal kosher salt.
  2. Heat a large Dutch oven over medium high heat. Add 1 tablespoon of ghee or EVOO.
  3. Sear the lamb shanks in batches until browned on all sides, about 8 to 10 minutes. (No time to sear? The lamb shanks will still taste delicious!) . Remove the shanks to a platter.
  4. Add the remaining tablespoon of ghee or extra virgin olive oil into the empty Dutch oven. Toss the onion, carrots, and celery in the pot, and season with Magic Mushroom Powder. Once the vegetables have softened slightly, stir in the tomato paste and garlic cloves and cook until fragrant.
  5. Add the seared lamb shanks in a single layer on top of the vegetables, along with 2 cups bone broth, fish sauce, and balsamic vinegar. Pour the tomatoes on top of the lamb shanks. Tuck in the thyme or rosemary sprigs and bay leaves. 
  6. Bring the contents of the pot to a boil. Cover the pot and place in the oven.
  7. Braise the lamb shanks in the oven for 3 to 4 hours or until the meat is fork tender.
  8. Plate the shanks and pick the herbs out of the sauce. Use an immersion blender to puree the vegetables to thicken the sauce. Taste the sauce and adjust the seasoning with Magic mushroom Powder, salt, and pepper. 
  9. Ladle the sauce on the shanks and sprinkle some fresh Italian parsley on top, if desired!

Nutrition

Calories: 291kcal | Carbohydrates: 12g | Protein: 32g | Fat: 12g | Fiber: 3g | Sugar: 6g