instant-pot ChartsDATASHEET // CT-IP-100
instant-potSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Lamb Shanks (Braised with Rosemary & Garlic) in the instant pot
Specification: 2 to 4 bone-in lamb shanks (approx 1 lb each)
Target Temp
High Pressure (239°F / 115°C)
Pressure Level
Total Time
45–50 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
200°F (93°C)
USDA Safe Pull
Release: full natural release (45 min pressure + 15 min release)
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Add lamb shanks (braised with rosemary & garlic) (2 to 4 bone-in lamb shanks (approx 1 lb each)) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (239°F / 115°C) for 45–50 mins.
2
Pressure Cook
Cook at High Pressure (239°F / 115°C) for 45–50 mins. Use full natural release.
3
Check & Rest
Meat retracts from the shank bone and slips off cleanly under fork pressure After full natural release, carefully open the lid away from you. Let stand 15 minutes before serving.
Verification Basis & Testing Rig
American Lamb Board & Instant Brands Gourmet Braising Guide
Pro Tip: Stand shanks upright or nestle them securely around the pot perimeter so the thickest meat sits submerged in braising wine liquor.
Related instant pot Cook Times
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