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bowl of curried lamb

Instant Pot Curry Lamb Shanks


  • Author: Eric Jones
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 3 1x

Description

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.


Ingredients

Scale
  • 2 lb. Australian Lamb Shanks
  • 4 Whole Yellow Potatoes
  • 1 Yellow Onion
  • 1 Bundle Green Onions (Scallions)
  • 15 oz. Coconut Milk
  • 1 1/2 cup Chicken Stock

For the curry paste:

  • 4 Shallots
  • 3 Garlic Bulbs
  • 1 Whole Lemongrass Stalk
  • 520 Red Chile Peppers
  • 3 tbsp. Cilantro Flakes
  • 1 tbsp. Ground Turmeric
  • 1 tbsp. Curry Powder
  • 1 tbsp. Organic Coriander
  • 1 tsp. Ground Cumin
  • 3 tsp. Himalayan Pink Salt
  • 1 tsp. Organic Ground White Pepper
  • 1 tsp. Ground Ginger
  • 1/4 tsp. Red Cayenne Pepper
  • 1/4 cup Water

Lamb Seasonings:

  • 1 tsp Himalayan Pink Salt
  • 1 tsp Black Pepper
  • 1 tsp Basil Flakes
  • 1 tsp Garam Masala

Instructions

  1. Begin by turning on your Insta Pot on with the Saute option to normal heat. Then chop your yellow onion and green onion into small pieces then set to the side.
  2. Season your lamb shanks with the salt, pepper, Basil Flakes and Garam Masala evenly. Add a tablespoon of cooking oil into the “Hot” Insta Pot and sear each side of the seasoned lamb shank for 3 to 5 minutes then remove from heat sitting to the side.
  3. For the Yellow Curry Paste, remove the skin from the shallots and garlic heads then place them along with lemongrass, red chile peppers and curry seasonings into a food processor. Pour 1/4 cup of water over the ingredients and blend until it becomes a thick and smooth consistency. Add more water if needed to desired consistency.
  4. Set Insta Pot to Saute add butter into the pot then add the chopped yellow and green onions cooking them until they become translucent. Cut your yellow potatoes into smaller cubes then add to the pot with onions.
  5. Add your yellow curry paste into the pot then pour the chicken stock into the pot and stir before adding the seared lamb shanks into the sauce.
  6. Top off with the cilantro flakes then stir and completely submerge the lamb shanks into the sauce.
  7. Change the cooking setting on the Insta Pot to Pressure Cook on High for 35 minutes then seal with top.
  8. Once the 35 minutes of cooking time is done allow the pot to slow release for an additional 15 minutes before doing the manual release.
  9. Remove the top and remove the lamb shank from the pot and add the coconut milk to the pot and stir until it becomes creamy.
  10. Serve immediate with rice or mashed potatoes.

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.

  • 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

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