Lamb Shanks Red Wine Recipe Pressure Cooker: Fall-Off-The-Bone Tender in 60 Minutes

I developed this pressure cooker method after years of slow-braised lamb shanks that tied up my oven for hours. The results are just as tender, with the same deep, wine-infused flavor in a fraction of the time.

This technique captures traditional braising principles while using modern convenience. The pressure cooker intensifies flavors as the lamb cooks in red wine, aromatics, and herbs, breaking down quickly without drying out.

You’ll achieve meat that literally falls off the bone, surrounded by a rich, velvety sauce that’s ready to serve over mashed potatoes or polenta. The best part? Cleanup is minimal with just one pot.

Perfect for a special dinner without the all-day commitment. Here’s how to make it.

Ingredients for Lamb Shanks Red Wine Recipe Pressure Cooker

Rich ingredients for a dish that feels special but comes together fast.

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The lamb shanks are the star—look for ones that are 1-1.25 lbs each with good marbling. Whole Foods or a quality butcher shop will have the best selection, but most supermarkets carry them frozen (thaw overnight in the fridge). The red wine matters too; Cabernet Sauvignon or Merlot work perfectly. Don’t waste a fancy bottle, but don’t grab the cheapest either (the good stuff, not the boxed kind).

No red wine? Substitute with extra beef stock plus 1 tbsp balsamic vinegar. Fresh herbs are ideal, but dried at one-third the amount works in a pinch. If you’re missing tomato paste, skip it—just add 1 tbsp ketchup for a touch of sweetness. The lamb shanks can be swapped for beef short ribs if that’s what’s available (adjust cooking time slightly).

This tastes even better the next day. Store in an airtight container in the fridge for up to 4 days, or freeze for 3 months. The sauce thickens as it cools—just reheat gently with a splash of stock.

Step-by-Step Instructions for Lamb Shanks with Red Wine

Here’s how I get these shanks fall-off-the-bone tender in under an hour.

Step 1: Sear the Lamb Shanks for Deep Flavor

Pat the 4 whole Lamb Shanks dry with paper towels and season evenly with the 1.5 tsp Salt and 1 tsp Black Pepper. Heat 1 tbsp Olive Oil in the pressure cooker on the sauté setting until shimmering.

Working in batches to avoid crowding, sear the lamb shanks for 3-4 minutes per side until deeply browned on all sides. This step builds a rich fond in the pot, which will deepen the sauce’s flavor. Transfer the seared shanks to a plate and set aside.

Step 2: Sauté the Aromatic Base

In the same pot, add the remaining 1 tbsp Olive Oil. Add the finely chopped 1 whole Yellow Onion, diced 2 whole Carrots, and diced 2 whole Celery Stalks. Sauté for 4-5 minutes until the vegetables soften and begin to brown.

Stir in the minced 6 cloves Garlic Cloves and cook for 30 seconds until fragrant. Add the 2 tbsp Tomato Paste and cook for another 1-2 minutes, stirring constantly to prevent burning. This step enhances the umami depth of the dish.

Step 3: Deglaze and Pressure Cook

Pour in the 1.5 cups Dry Red Wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until it reduces by about half. This deglazing step ensures all the flavorful browned bits are incorporated into the sauce.

Return the lamb shanks to the pot along with any accumulated juices. Add the 1.5 cups Beef Stock, chopped 2 tbsp Fresh Rosemary, chopped 2 tbsp Fresh Thyme, and 2 whole Bay Leaves. Stir to combine.

Step 4: Cook Under Pressure and Finish

Secure the lid on the pressure cooker and set it to cook on high pressure for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.

Carefully remove the lid and check the lamb shanks. They should be fork-tender and nearly falling off the bone. If they’re not quite tender enough, cook for an additional 5-10 minutes under high pressure. Discard the bay leaves before serving.

Common Mistakes When Making This Dish

Overcrowding the Pot

Never sear all 4 Lamb Shanks at once—this lowers the pot temperature, causing steaming instead of browning. I cook in 2 batches with 1 tbsp Olive Oil each time for a perfect crust. That fond is pure flavor gold. 🔥

Skipping the Deglaze

After searing, those browned bits stuck to the bottom are packed with flavor. Always deglaze with 1.5 cups Dry Red Wine and scrape them up before pressure cooking. Skipping this step means a thinner, less rich sauce.

Let the wine reduce by half—about 2-3 minutes—to concentrate the flavors before adding the stock.

Underestimating Liquid

Pressure cookers need enough liquid to build steam. Use the full 1.5 cups Beef Stock plus wine—never reduce it. The lamb releases juices, but not enough to cook properly without sufficient liquid.

Quick Releasing Too Soon

Let the pressure release naturally for 10 minutes after cooking. Quick-releasing immediately can make the meat tough. I learned this the hard way—my first attempt was chewy instead of fall-off-the-bone tender.

Ignoring the Herbs

Fresh Rosemary and Thyme add layers of aroma. Don’t substitute dried without adjusting—the ratio is 1:3 (dried to fresh). Remove Bay Leaves before serving; they’re for infusing, not eating. 💡

Frequently Asked Questions