Step 1 Dust lamb shanks in flour. Press BROWN/SAUTÉ, then press START/STOP. Add half of the oil and preheat for 2 minutes. Add lamb and brown for 3-4 minutes or until golden.
Step 2 Remove lamb from cooking pot. Add remaining oil, garlic and onion. Sauté for 4-5 minutes or until tender.
Step 3 Press START/STOP. Add shanks, stock, rosemary, lemon slices, and lemon juice to the cooking pot. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press MEAT/STEW, and adjust the time to 60 minutes. Press START/STOP.
Step 4 Once cooking has completed, and the pressure is released,season to taste with salt and pepper. Top with extra rosemary and serve.
