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bowl of curried lamb

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5 from 12 reviews

Instant Pot Curry Lamb Shanks

Recipe by Eric Jones

If you love lamb, then you will thoroughly enjoy these Curry Lamb Shanks. Pressure cooked in a spicy coconut milk-based curry sauce, this lamb shank recipe is fall off the bone good.

  • Total Time1 hour
  • Yield3 1x

Ingredients

Units Scale
  • 2 lb lamb shanks
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp basil flakes
  • 1 tsp garam masala
  • 2 tbsp butter
  • 1 yellow onion, chopped
  • 1 bundle of green onions, chopped
  • 4 whole yellow potatoes, cubed
  • 1 1/2 cup chicken stock
  • 15 oz coconut milk

For the curry paste:

  • 4 shallots
  • 3 garlic cloves
  • 1 whole lemongrass stalk
  • 5 - 20 red chile peppers
  • 3 tbsp cilantro flakes
  • 1 tbsp ground turmeric
  • 1 tbsp curry powder
  • 1 tbsp coriander
  • 1 tsp ground cumin
  • 3 tsp sea salt
  • 1 tsp ground white pepper
  • 1 tsp ground ginger
  • 1/4 tsp red cayenne pepper
  • 1/4 cup water

Instructions

  1. Set your Instant Pot setting in Sauté mode to normal heat.
  2. Season your lamb shanks with the sea salt, pepper, basil flakes, and garam masala evenly.
  3. Add a tablespoon of cooking oil into the Instant Pot and sear each side of the seasoned lamb shank for 3 to 5 minutes. Remove from heat and set to the side.
  4. For the curry paste, remove the skin from the shallots and garlic bulbs. Place the shallots, garlic, lemongrass, red chile peppers, cilantro flakes, ground turmeric, curry powder, coriander, ground cumin, sea salt, ground white pepper, ground ginger, and red cayenne pepper into a food processor (paid link). Pour in water and blend until the paste becomes thick and smooth.
  5. Set Instant Pot to Sauté. Add butter to the pot, then add the chopped yellow and green onions cooking them until they become translucent. Add the cubed yellow potatoes.
  6. Add the yellow curry paste into the pot, and pour in the chicken stock. Stir before adding the seared lamb shanks back into the sauce, completely submerging the lamb shanks in the sauce.
  7. Set the Instant Pot to Pressure Cook mode on High for 35 minutes. Seal with top. Allow the Instant Pot to slow release for an additional 15 minutes before performing a manual release.
  8. Remove the top and remove the lamb shanks from the pot. Add the coconut milk to the pot and stir.
  9. Serve lamb shanks with yellow curry sauce in a large serving dish.

Equipment

(paid link)

Notes

If you like a lot of spice, I suggest using 15 to 20 red chile peppers (this is very hot), but if you want it milder, use closer to 5 or 10 to be safe.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Comfort Food
  • Method: Insta Pot
  • Cuisine: Middle East

Nutrition

  • Calories: 798
  • Sugar: 4.5g
  • Sodium: 525mg
  • Fat: 45.3g
  • Carbohydrates: 8.1g
  • Fiber: 2.6g
  • Protein: 87.4g
  • Cholesterol: 282mg

Find it online: https://dudethatcookz.com/instant-pot-curry-australian-lamb-shanks/