Conventional Oven Instructions:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a dutch oven, heat oil over medium high heat. Sprinkle the lamb shanks liberally with salt and pepper. Place heated oil and brown, about 2 minutes a side. Remove to a plate and set aside.
3. Add onions and celery to the dutch oven. Cook until onions are translucent and celery is soft. Scrape up any brown bits left over from the meat browning when the onions start to let off some liquid.
4. Add mushrooms, thyme, rosemary and carrots. Cook until the mushrooms have given up some of their liquid.
5. Add the chicken broth and wine and simmer until the alcohol is cooked out. Return the lamb shanks to the pot. Cover the pot and place in the oven to cook for 90-120 minutes, until tender.

Pressure Cooker Instructions:

1. Please follow your pressure cooker instructions for using your pressure cooker.
2. As above, heat the cooking fat in the pressure cooker, salt and pepper the shanks and brown them for about 2 minutes on each side. Add onions and celery to the dutch oven. Cook until onions are translucent and celery is soft.
3. Add mushrooms, thyme and rosemary. Cook until the mushrooms have given up some of their liquid.
4. Add the chicken broth and wine and simmer until the alcohol is cooked out.
5. Return the lamb shanks to the pot. Make sure the shanks are at the appropriate height level for your pressure cooker.
6. Add the lid to your pressure cooker and cook the shanks on high pressure for 25 minutes. Remove the pressure cooker from the heat and allow to cool down.
7. When safe, remove the lid, add the carrots and return to the heat for another 10 minutes.
8. Remove from heat and allow the pressure to cool down again. When safe, remove the lid and serve.