Heat butter in Instant Pot on sauté function. You can also do this on stove top or if using a casserole dish or stainless steel roasting pan this can be started in there also.

Sauté the carrot, onion and celery until starting to get golden and then pour in your red wine. Cook until red wine is reduced and then add and stir through tomato paste.

Add your chopped rosemary, bay leaf, salt and pepper. Add beef bone broth and stir to combine. Add lamb shanks, if using the oven try to make sure that all the lamb shanks are partially submerged in the liquid so they cook properly.

Pressure cook for 2 hours or slow cook minimum 6-8 hours. Allow to pressure release naturally. If using the oven put the lid on your casserole dish or tightly lid the roasting pan with foil. Roast at 180C for 1 ½ - 2 hours. You may need to top up with some extra broth if the liquid reduces too much. Try to keep the lamb shanks half submerged.

If doing in the pressure cooker and you’d like to thicken your sauce you can remove the lamb shanks, add your xanthan gum a bit at a time while whisking constantly, then add your lamb shanks back in.

Serve with side of your choice, Cauliflower Mash is a fantastic option for this, pairing well with both the meat and the sauce.