This is an excellent Paleo recipe.


  • 4 (12-ounce) lamb shanks
  • 2 Tbsp. coconut oil
  • 1 large sliced onion
  • 2 to 3 finely minced garlic cloves
  • 2 tsp. fish sauce
  • 2 Tbsp. each:
    • fresh minced ginger
    • apple cider vinegar
    • coconut aminos
  • 10 dried figs
  • 1 ½ C. bone broth (See Chapter 3 – Lunch)


  1. Slice the onion pole to pole. Remove the stems and cut the figs lengthwise.
  2. Set the Instant Pot on the sauté function and add one tablespoon of the coconut oil to the pot.
  3. Put two of the shanks into the IP, turning occasionally, and brown all sides. Place in a bowl or plate, and repeat with the remainder of the oil and two shanks and set to the side. Set the juices to the side for step 6.
  4. Combine the ginger and onion into the empty pot for about three minutes (stirring frequently).
  5. Blend in the garlic, fish sauce, coconut aminos, and vinegar; stirring in the figs and broth while scraping the brown bits from the bottom of the IP.
  6. Return the reserved juices and lamb shank making sure the meat is covered with liquid; lock the lid.
  7. Set the Instant Pot to the high-pressure setting for one hour. Turn off the machine and use the natural release function.
  8. Open the cooker and place the shanks in a serving dish.
  9. Skim away the surface fat and throw it away.
  10. Pour the sauce over the shanks and serve with some rice.

Yields: 4 servings


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