Directions

1. Toss shanks in flour, shake off excess.
2. Set to "sear" and heat the oil in pressure cooker (without lid). Place lamb shanks in and brown on both sides.

3. Remove shanks; set aside.

4. Add onions, carrots, and garlic, and sauté for 5 minutes, stirring occasionally.

5. Add tomatoes, oregano, lemon, wine, and stock. Bring to boil, stirring well, for a few minutes.
6. Return the lamb to the cooker and season well with sea salt and fresh ground pepper.
7. Close lid and lock. Set to "meat/stew" and adjust for 25 minutes.
8. When done, quick release until all pressure is released.
9. Carefully open and check to see if meat is cooked. The lamb should be very tender and be almost falling off the bone.
10. Simmer to reduce broth until it thickens.
11. Serve lamb with mashed potatoes and vegetables.