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Nutrition Facts
Serving Size 396 g
(Approx. 4 Servings)
Amount Per Serving
Calories 390 Calories From Fat 160
% Daily Value*
Total Fat 18 g 28%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 360 mg 15%
Total Carbohydrate 12 g 4%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 44 g
Vitamin A 120% Iron 20%
Vitamin C 20% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Rosemary Lamb Shanks with Warm Olive Gremolata (Instant Pot)

Prep Time
5 minutes
Cook Time
55 minutes
Total Time
1 hour
4  People


Recipe makes 4 Servings

2 1/2 Lb bone-in lamb shanks
1 cup(s) red onions, diced
3/4 cup(s) carrots, chopped
3/4 cup(s) celery, chopped
3 Tbsp fresh garlic, divided use
4 sprigs fresh rosemary
2 cup(s) chicken stock, (or 1 cup stock + 1 cup white wine)
1 Tbsp olive oil
1/2 cup(s) Kalamata olives, halved or sliced
1/4 cup(s) fresh Italian parsley, chopped
1 small lemon, thinly sliced
1 Oz feta cheese, crumbled
1 Instant Pot Duo
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Set instant pot cooker to sauté setting. Brown lamb shanks well on all sides. Remove and set aside.
Add onions, carrots, celery and 2 tablespoons of garlic to pan and cook and stir 2 to 3 minutes, just to soften onions a little and loosen brown bits from the pan.
Place lamb shanks back on top of vegetables then add rosemary and chicken stock. Season with salt and pepper as desired.
Switch instant pot cooker to meat/stew setting and seal according to manufacturers instructions. Cook 30 to 40 minutes, depending on size of shanks.
Release steam using quick release method and allow to sit 10 to 15 minutes before opening pot.
Remove lamb shanks and vegetables to a platter.
Add olive oil, remaining garlic, olives, parsley and sliced lemon to a skillet to warm through. Pour over lamb and top with feta cheese
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