Lamb shank on a plate of mustard mash
Print Recipe Pin Recipe
5 from 4 votes

Lamb Shanks with Minted Gravy

Fall-off-the-bone-tender, succulent lamb shanks, served on a bed of fluffy mustard mashed potatoes and smothered in delicious minted lamb gravy

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: British
Servings: 2 people
Calories: 833kcal
Author: VJ



  • 2 large Lamb shanks
  • 2 large Onions chopped
  • 1 cup White Cabbage shredded
  • ½ cup Lamb or Vegetable Stock
  • 3 Tablespoons Mint Sauce
  • 2 Tablespoons Cornflour mixed with a little water to form a paste
  • Salt to taste


  • 2 large Potatoes
  • 1 teaspoon Salt
  • 1 Tablespoon Butter
  • 50 ml Cream
  • 1 Tablespoons Dijon or Wholegrain Mustard depending on your taste


Lamb Shanks

  • Rub the lamb shanks with salt
  • Set the pressure cooker to 'Browning' function and fry the lamb shanks until they are nicely browned all over.
  • Add ½ cup stock and the chopped onions
  • Add the shredded cabbage
  • Set the pressure cooker to its highest setting and cook the lamb shanks for 30 minutes.
  • Release the pressure and test the lamb for 'doneness'. It should be almost falling off the bone. If it is not quite there, give it another 5 minutes.
  • Remove the lamb from the pressure cooker and set aside to keep warm

Minted Gravy

  • Pour the contents of the pressure cooker into a saucepan over a low heat. There should be at least 2 cups of liquid. Incude the cooked onions and cabbage.
  • Mix 1 Tablespoons of cornflour into a little water to form a slurry, drizzle it into the sauce and stir until the sauce boils and thickens
  • Stir in 3 Tablespoons mint sauce

Mustard Mashed Potatoes

  • While the lamb is cooking, boil the potatoes in salted water until soft enough to mash
  • Drain in a colander
  • Add the butter, cream and mustard and mash well until there are no lumps remaining.


You can brown the lamb shanks in a large frying pan if you prefer.  The browner the lamb, the tastier the end result will be.
The lamb will be cooked when the meat has drawn back from the bone, and can be pierced easily with a fork.
The shredded cabbage cooks away to almost nothing, leaving only moisture behind.   It combines with the onions and juices from the meat to leave a rich gravy.
You can use a shop-bought mint sauce to mix into the gravy.
To cook in a normal pressure cooker - follow all the steps of the recipe, but use 2 cups lamb stock instead of 1/2 a cup when you add the stock and vegetables.  Follow the manufacturer's instructions for the length of cooking time.
To cook on the stove top in a saucepan - follow all the steps of the recipe, but cover the lamb shanks in the saucepan with about 4 cups of stock.  Simmer for at least 2 hours until the meat is tender.  Top up with extra stock if necessary.
The calorie count has been calculated using an on-line calculator and is provided for guidance only.  It does not take into account the fat content of the lamb shanks or the size of the vegetables.