Instant Pot Lamb Shanks With Ginger and Figs

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Gutsy By Nature for same day cooking instructions.

26 mins

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Set the Instant Pot to saute and add half of coconut oil.
2. Place the lamb shanks in pot and brown on all sides.
3. Remove lamb shanks and repeat with remaining coconut oil and lamb shanks.
4. Set all shanks aside.
5. Add onion and ginger to pan and cook until softened.
6. Stir in coconut aminos, vinegar, fish sauce and garlic.
7. Stir in broth and figs, scraping up any browned bits from bottom of pan.
8. Let cool.
9. Divide lamb shanks among indicated number of freezer containers.
10. Pour sauce over lamb shanks.
11. Label and freeze.

1 hrs 31 mins

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: Prep from frozen
2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
3. Place frozen contents into inner pot.
4. Cook on high pressure for 1 hour.
5. Naturally release pressure.
6. Serve shanks with sauce.