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Lamb shanks

A parsely garnish makes this dish truly elegant.



  • 4 x 454 gram lamb shanks
  • 3 tablespoons (45 milliliters) olive oil
  • 5 garlic cloves, minced
  • 1/2 cup (120 milliliters) diced yellow onion
  • 1/2 cup (120 milliliters) red wine
  • 1/2 cup (120 milliliters) chicken broth
  • 1x 796 milliliter can crushed tomatoes
  • 1 teaspoon (5 milliliters) dried oregano
  • 1/2 teaspoon (2.5 milliliters) Herbes de Provence
  • 1/2 teaspoon (2.5 milliliters) ground cumin
  • 1 bay leaf
  • Salt and pepper

To serve:

  • ½ cup (120 ml) chopped fresh parsley
  • 1 lemon, cut into wedges


Pat lamb shanks dry with paper towel and season with salt and pepper. Set multi-cooker to Sauté. Once hot, add olive oil, then lamb shanks. Brown shanks, about four to five minutes per side. Remove to a plate.

Add garlic and onion to multi-cooker and sauté until soft. Add wine and chicken broth, scraping up any brown bits from the bottom of the multi-cooker with a spatula.   

Add tomatoes, oregano, Herbes de Provence, cumin, and bay leaf, and stir.  Add lamb shanks back to multi-cooker, ensuring that all shanks are partially covered in braising liquid. Close and lock lid. Close valve. Select Pressure Cook on high for 50 minutes.

Once cooking has finished, allow pressure to naturally release for 12 minutes, then quick release the remainder by opening the valve, making sure to vent steam away from you.

Garnish with fresh parsley, and serve with lemon wedges.

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