Serves 4

Adapted from: CafeDelites

Tender fall off the bone Lamb Shanks braised in a deliciously rich sauce is your new family dinner recipe in an Instant Pot. The meat just slides off the bone!

Sauté:

• 2TBS extra-virgin olive oil divided
• 4-6lamb shanks trimmed of excess fat

Pressure:

• 1large white onion diced
• 6cloves garlic minced
• 2large carrots sliced ½-inch thick
• 1pinch coarse salt and freshly ground pepper
• ¼cup flour
• 2cups beef stock
• 1½cups red wine like Merlot, Pinot Noir, or a Chianti
• 114oz can tomato sauce
• 2TBS tomato paste
• 1large tsp better than bouillon
• 1tsp fresh rosemary finely chopped
• 2TBS fresh parsley finely chopped (divided)
• 2bay leaves

Gremolata:

• 2TBS chopped fresh mint
• 1TBS (packed) finely grated lemon peel
• 1TBS minced fresh green garlic or 1 garlic clove, minced

Vegetables:

• 8oz slender baby carrots, trimmed, peeled
• 8oz sugar snap peas, strings removed
• 2TBS (¼ stick) butter
• 3oz fresh pea tendrils

Sauté:

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Wash and pat dry lamb shanks with paper towel. Season shanks with salt and pepper.

Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil.

Pressure cook:

Add all shanks to the pot. Sprinkle with flour, toss well and cook on SAUTÉ for a further 4-5 minutes to brown. Press KEEP WARM/CANCEL to stop the SAUTÉ function.

Add in the onions, carrots, wine, stock, tomato puree, tomato paste, garlic, bullion and herbs. Stir well, cover and seal Instant Pot and set to MANUAL HIGH pressure for 30 minutes.

After cooking, allow the pressure to release naturally for 8-10 minutes. Turn the valve from sealing to venting to release the pressure.

Thicken sauce:

Change the Instant Pot setting back to the SAUTÉ setting stir well and allow the sauce to thicken uncovered, for a further 5-10 minutes.

Garnish with parsley and serve with mashed potatoes, polenta, rice or noodles.

For gremolata:

Mix all ingredients in small bowl.

Do ahead: Can be made 2 hours ahead. Cover and chill.

For vegetables: Bring large pot of salted water to boil. Add carrots; cook until tender, about 5 minutes. Using slotted spoon, transfer carrots to bowl with potatoes. Add sugar snap peas to same pot; cook 1 minute. Drain. Add to bowl with carrots.

Do ahead: Can be made 2 hours ahead. Let stand at room temperature.