Aussie lamb shanks pressure cooked in the instant pot in a red curry coconut sauce. The lamb shanks only take 45 minutes in the instant pot and the red curry sauce is full of flavor.
Season the Aussie lamb shanks with a generous pinch of salt and a few cracks of pepper all over. Sear the lamb shanks on the highest sauté setting of the instant pot until well browned on all sides, about 8 minutes. Remove the Aussie lamb from the instant pot and add the mustard seeds. Lower the sauté setting to medium and toast the seeds for 1 minute. Add the onion, carrots, celery, thyme, along with ½ teaspoon salt, and few cracks of pepper. Cook for 8 minutes then add the garlic and cook for 3 minutes more. You can always turn the heat setting down on the instant pot if the veggies are taking on too much color.
Add the curry paste and cook for 1 minute then add the coconut milk and stir well. Add the Aussie lamb shanks back to the instant pot along with the dates, cinnamon stick, bay leaf, and enough beef stock to come 2/3 the way up the side of the lamb. Add another ¼ teaspoon salt and a few cracks of pepper and set the instant pot to pressure cook on high for 45 minutes.
Once the time is up, allow the instant pot rest for 10 minutes and then release the pressure manually. Remove the lamb shanks and reduce the cooking liquid by turning the sauté setting to high. Allow to simmer and reduce by half and then add 2 tablespoons of coconut cream and stir well. If the sauce is not thick enough, add another tablespoon of cream. Check for seasoning and add enough lime juice to make the sauce tangy. Strain the sauce into a clean bowl and discard the solids.
Serve the Aussie lamb shanks with sauce and enjoy!
Nutrition Facts
Aussie Lamb Shanks with Red Curry Sauce
Amount Per Serving
Calories 207Calories from Fat 99
% Daily Value*
Fat 11g17%
Carbohydrates 2g1%
Fiber 1g4%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.