**Braised Lamb Shanks Recipe**

When it comes to cooking tender and flavorful lamb shanks, few recipes can compete with this instapot recipe. The result is a dish that's sure to impress your family and friends.

To start, we're going to combine two cups of dry red wine - such as cabernet - with some chicken stock or veggie stock in the instant pot. If you're opposed to using wine during cooking, don't worry - you can skip the wine and just use chicken or veggie stock instead. The alcohol will cook out of the wine a little bit as it brings to a boil and reduces.

Next, we're going to add our lamb shanks to the instant pot and set the timer for 45-50 minutes. This is where the magic happens - the pressure cooker does its job, breaking down the connective tissue in the meat and making it tender and fall-off-the-bone delicious.

As the instant pot cooks, we're also going to add our aromatics - rosemary, thyme, and bay leaves - to the pot. This is a key part of the recipe, as these herbs add depth and complexity to the dish.

Once the timer goes off, we'll remove the lamb shanks from the instant pot and set them aside to rest for a few minutes. Then, we'll strain all of the braising liquid into a saucepan - using a wire mesh strainer to catch any solids - and bring it to a boil. To thicken the sauce, we'll use a slurry made up of cold water and cornstarch.

As the sauce thickens, we'll add in some salt and seasoning to taste. I like to add a few dashes of Worcestershire sauce to give the dish an extra boost of flavor. Finally, we'll whisk the sauce to combine and bring it back to a simmer until it's smooth and silky.

Now it's time to plate our braised lamb shanks. We're going to serve them with some mashed potatoes - because why not? - and top them with a generous dollop of the delicious sauce. I like to add a sprinkle of fresh parsley on top for a pop of color and freshness.

Finally, it's time to taste test the dish. As you can see from the slow-mo shot, the lamb shanks are absolutely fork tender and delicious. The sauce is rich and flavorful, with just the right amount of thickness. It's clear that this recipe is going to be a hit with anyone who tries it.

**Pro Tip:**

One trick I like to use when cooking lamb shanks is to add them to a baking sheet and pop them in a 400-degree oven. This helps to caramelize the outside of the meat, adding extra flavor and color to the dish. It's a simple but effective technique that really makes the finished product shine.

As always, be sure to check out the recipe in the description box below for all of the specific measurements and ingredients you'll need. And don't forget to hit that subscribe button and enable notifications if you want to see more instapot recipes like this one!

"WEBVTTKind: captionsLanguage: enand this episode is sponsored by american home shield no one likes to think about household breakdowns but hey they happen and way more often than you'd like that's why it pays to have a plan from american home shield to help cover the cost to repair and replace things like your heating system ac or your refrigerator they also know that not two homes are the same that's why they have new options to help you find just the right coverage service fees limitations and exclusions apply see the plan for details and american home shield members get more more coverage options and fewer exclusions from hvac systems and plumbing to kitchen appliances their plans help protect parts of up to 23 essential home systems and appliances and one of the things i like most is that coverage is available no matter how old your system or appliances are so keep your home up and running and your budget on track with american home shield right now my viewers can take 50 off their most comprehensive plans ever click the link below or go to ahs.com mr make it happen now to save 50 that's ahs.com mr make it happen for 50 off any plan service fees limitations and exclusions apply see plan for detail american home shield be sure with the shield what's up guys welcome back now i know you're tired of making the same old stuff every week and that's why you're looking for something new to make so today i'm going to show you how to make these delicious braised lamb shanks but before we do that please take a quick second to subscribe to the channel make sure you hit that bell to enable notifications as well all right guys meet me in the kitchen let's make it happen first things first we're going to get our prep work done and out of the way that way things flow a little bit more smoothly for us in the kitchen we're gonna go ahead and prep our mirepoix which is a combination of onions celery carrots we got some fresh herbs as well real simple prep work today guys we're just gonna go ahead and chop up the onion you don't have to chop it up too fine because it's going in the pressure cooker it's going to cook down quite a bit and then we're going to end up blending it into our sauce anyway same thing for the carrots the celery all that good stuff just chop it into bite size pieces there's really no right or wrong way to do this especially since we're using the pressure cooker all of this stuff is going to cook down quite a bit anyway i'm using the insta pot but use whatever you got you could also do this recipe in a dutch oven but today we're keeping it nice and simple and you guys have been asking for more insta pot recipes so here we are if you've never had braised lamb shanks think of them the same way you would like a short rib they cook very similar and if you like lamb in general you'll absolutely love these lamb shanks because they're so tender and flavorful all right so now we're going to crush up some garlic we're going to add that to the party as well because garlic is delicious you can add as much or as little as you like depending on how present you want the garlic flavor to be and these my friends are lamb shanks you can find them at most grocery stores i got these from wegmans you can wash them off a little bit make sure there's no bone or cartilage or anything that could damage your teeth and now we're gonna salt them heavily this technique is called salt brining so basically what we're doing is adding a lot of salt to the meat the salt is gonna draw out moisture from the meat and then it's gonna reabsorb that moisture taking the salt with it and that's how you get flavor all the way down to the bone you can do this about 24 hours in advance but really you need at least two to three hours to get the maximum benefit of this technique and i like to use flaky kosher salt for this but use whatever you got some sea salt will work well as well there we go we're gonna set those aside pop them in the fridge for at least two or three hours afterwards we're gonna go ahead and sear them off this is very important never skip the sear anytime you're braising something the sear adds flavor texture and color and just makes an overall better meal for you so get your skillet nice and hot add some avocado oil which has a very high smoke point that way it's not going to burn on us and then we're going to sear these lamb shanks until they get to a nice golden brown color like you see right here we're going to add plenty more seasoning later guys we're using the salt only for now because all the other seasonings will burn up in this high heat skillet and we don't want that to happen so once our lamb shanks are seared to perfection like you see right here we're gonna go ahead and remove them and then in go those veggies into the same skillet to absorb all that flavor from the lamb shanks and now my friends we're gonna hit them with a little seasoning and i'm going in with some all-purpose seasoning basically a blend of salt pepper garlic and onion powder and a few other spices if you haven't tried my all-purpose seasoning the links available for you in the description box next we're going in with one tablespoon of better than bouillon veggie base and two tablespoons of tomato paste that's gonna add some concentrated tomato flavor and some concentrated veggie flavor which is really nice you can use whatever better than bouillon product you like but veggie worked for me on this recipe we're gonna incorporate that into the veggies over medium heat let that sautee and soften up a little bit and then we're going in with some red wine about two cups of dry red wine something like a cabernet get the job done quick reminder guys that all the specific measurements and ingredients for this recipe can be found in the description box below so don't forget to check that out we're also going in with some chicken stock or veggie stock if you're opposed to using wine during the cooking you can skip the wine and just use chicken or veggie stock in place of it it'll still get the job done we're going to bring that to a boil and allow that alcohol to cook out of the wine a little bit and reduce and then we're going to fire up the instapot we're going to add those lamb shakes to the insta pot and we're going to pressure cook these for about 45 to 50 minutes until they fall off the bone tender we're gonna add all of that braising liquid to the pot this is gonna be absolutely delicious guys you guys have got to give this one a try you can do the same recipe with short ribs as well we're gonna add our herbs and aromatics we got rosemary thyme and bay leaves lock in that top on the insta pot set the timer for 50 minutes and let the instapod do its job you can go hang out cook something else make your sides whatever you plan to serve this up this goes really well with mashed potatoes or if you want a diet you can go with a little cauliflower mash to keep it keto as you can see this bad boy is fork tender all the way through absolutely beautiful meat there look at that my friends one step that i do like to do here a little pro tip for you is to add these to a baking sheet and pop them in a 400 degree oven that way some more color develops to me that's the only downside of a pressure cooker is you lose a little bit of that color from the sear but have no fear we're gonna pop that in the oven and they're gonna be beautiful meanwhile we're gonna make us a nice sauce so we're gonna go ahead and strain all of that juice from the instant pot into a saucepan like you see right here use a wire mesh strainer like this one that way you don't get anything in there that you don't want you know we need our sauce smooth in a three day weekend there we go nice and easy we're gonna use what's called a slurry to thicken this up a little bit which is basically a blend of cold water and cornstarch again guys all the specific measurements and ingredients for this recipe are listed for you in the description box below so don't forget to check that out let me know in the comments what other insta pot recipes you want to see this is one of my favorites we got oxtail on the way you guys have been asking for that a whole lot i promise that's on the way we're going to bring our sauce to a boil like you see right here and then we're going to go ahead and add in that slurry give that a whisk to make sure that there's no lumps in your sauce and then once it starts to thicken up you're good to go just make sure you taste as you go and adjust the flavor to your preference i'm going to go ahead and add in some salt and some seasoning to get the sauce right where i want it after i add the salt i'm also going in with a few dashes of worst word in the world sauce and some fresh cracked black pepper bring that to a simmer again break out the whisk and mix to combine and that my friends is a silky smooth and delicious sauce that we're gonna pour right on top of these fantastic lamb shanks that are coming right out of the oven look at that deep dark color tons of flavor locked in there still fork tender and that my friends is how you cook a lamb shank now it's time to plate this up we're going down with some mashed potatoes because why the hell not i'm gonna plate this up with one lamb shank per person is a good serving size here comes the sauce oh man brace yourself for a trademark money shot say it with me guys looking good going down with some fresh chopped parsley for a pop of color and your boy needs a fork so he can dive in there for a taste test it's just about time for the moment of truth i'm going to show you guys just how tender this lamb shank is oh my goodness a little slow-mo action just falling right off the bone absolutely fork tender and delicious going in for the taste test i think we got a fork drop recipe on our hands let me know what you think in the comments that's my recipe for braised lamb shanks make sure you give your boy a thumbs up hit the subscribe button and the bell to enable notifications and as always thank you for your support\n"