Serves 4

This flavorful lamb recipe is sure to please everyone at your table this Spring. With minimal preparation time (10 minutes) and cook time (55 minutes), you’ll be ready to serve our latest Instant Pot Braised Lamb recipe in just over an hour. Enjoy!

Apple Juice Cider Braised Lamb

Instant Pot Instructions

  1. Set Instant Pot to the Sauté function. Add 1 T oil.
  2. Rinse the lamb shanks with cold water and dry with a paper towel.
  3. Once the oil is hot, sear shanks two at a time, until browned on all sides. This will take about 2 to 3 minutes per side. Repeat with remaining shanks and set all aside.
  4. Add the remaining Tablespoon of oil to the Instant Pot. Add onion and sauté until softened, about 3 to 4 minutes. Stir in garlic and cook for another 30 seconds. Sprinkle over flour, stirring to coat the onion. Cook for about 1 minute, until golden brown in color.
  5. Stir in herbs, tomato paste, cinnamon, bay leaf, Martinelli’s Apple Juice, and broth. Once combined, nestle lamb shanks into the sauce. Seal the Instant Pot and set it to Manual. Cook on High pressure for 30 minutes. Let steam naturally release for 10 minutes, then release the rest of the pressure manually.
  6. Remove lamb shanks, transfer to a serving plate and pour some of the juices over the lamb. Garnish with chopped parsley and serve immediately.
  7. Serving suggestions: serve with mashed potatoes and your favorite vegetable side dish!

Stovetop Instructions

  1. Heat 1 T oil in Dutch oven (or large pot) over medium-high heat.
  2. Rinse the lamb shanks with cold water and dry with a paper towel.
  3. Once the oil is hot, sear shanks two at a time, until browned on all sides. This will take about 2 to 3 minutes per side. Repeat with remaining shanks and set all aside.
  4. Add the remaining Tablespoon of oil to the Dutch oven. Add onion and sauté until softened, about 3 to 4 minutes. Stir in garlic and cook for another 30 seconds. Sprinkle over flour, stirring to coat the onion. Cook for about 1 minute, until golden brown in color.
  5. Stir in herbs, tomato paste, cinnamon, bay leaf, Martinelli’s Apple Juice, and broth. Once combined, nestle lamb shanks into the sauce. Cover and bring to a boil, then reduce heat to low. Simmer for 1½ to 2 hours, stirring occasionally until the meat is tender and falling off the bone.
  6. Remove lamb shanks, transfer to a serving plate and pour some of the juices over the lamb. Garnish with chopped parsley and serve immediately.
  7. Serving suggestions: serve with mashed potatoes and your favorite vegetable side dish!