1-Getting started with this one pot lamb shanks recipe is all about simple steps that lead to amazing results. Begin by pulling together your ingredients and doing any quick prep, like chopping veggies and trimming the lamb. This sets you up for a smooth cooking experience that feels rewarding from start to finish.

2-Heat the olive oil in a large pot over medium-high heat and brown the lamb shanks on all sides for about 7 to 10 minutes. Once they’re nicely seared, set them aside to build more flavor later. This step locks in the juices and creates that delicious crust everyone loves.

3-Next, toss in the chopped onion and cook it for 5 to 7 minutes until it softens and turns a bit caramelized. Add the carrots, celery, and smashed garlic, letting them cook for another 2 to 3 minutes to release their aromas. Stir in the tomato paste and cook it for about 2 minutes to deepen the flavor base.

4-Pour in the red wine and simmer for around 10 minutes until it reduces by half, which helps remove the alcohol and intensify the taste. Then, mix in the beef broth, dried thyme, dried oregano, salt, and bay leaves, stirring everything together for a rich broth.

5-Return the lamb shanks to the pot, making sure they’re mostly covered with the liquid. For this recipe, cook under high pressure in a pressure cooker for 50 minutes, followed by a natural release for 10 minutes. After that, take out the lamb and keep it warm under foil while you simmer the sauce and add the cornstarch slurry to thicken it up.

6-Serve it all warm for a comforting meal. The total time includes about 40 minutes for preparation and 50 minutes for cooking, plus a bit extra for pressure build-up and release, making the whole process around 2 hours. If you’re adapting for dietary needs, keep an eye on the cooking time to ensure tender results.