Ingredients

2 ½ C Martinelli’s Apple Juice or Cider

4 Lamb Shanks, trimmed of excess fat

2 T Olive Oil

1 tsp Salt

½ tsp Black Pepper

1 Large Yellow Onion, diced

5 Cloves Garlic, minced

2 T Flour

2 T Fresh Rosemary, chopped

1 T Fresh Thyme Leaves

2 T Tomato Paste

½ tsp cinnamon

1 C Chicken or Vegetable Broth

1 Bay Leaf

Instant Pot Instructions

1. Set Instant Pot to the Sauté function. Add 1 T oil.
2. Rinse the lamb shanks with cold water and dry with a paper towel.
3. Once the oil is hot, sear shanks two at a time, until browned on all sides. This will take about 2 to 3 minutes per side. Repeat with remaining shanks and set all aside.
4. Add the remaining Tablespoon of oil to the Instant Pot. Add onion and sauté until softened, about 3 to 4 minutes. Stir in garlic and cook for another 30 seconds. Sprinkle over flour, stirring to coat the onion. Cook for about 1 minute, until golden brown in color.
5. Stir in herbs, tomato paste, cinnamon, bay leaf, Martinelli’s Apple Juice, and broth. Once combined, nestle lamb shanks into the sauce. Seal the Instant Pot and set it to Manual. Cook on High pressure for 30 minutes. Let steam naturally release for 10 minutes, then release the rest of the pressure manually.
6. Remove lamb shanks, transfer to a serving plate and pour some of the juices over the lamb. Garnish with chopped parsley and serve immediately.
7. Serving suggestions: serve with mashed potatoes and your favorite vegetable side dish!