Made some braised lamb shanks yesterday to shred up and put on top of some homemade poutine, browned the shanks on sautee then took them out, put some broths in to mimic what was in the poutine gravy along with a few other aromatics then cooked on high pressure for 45 minutes, let it naturally release for about another 30 minutes (The rest of the meal wasn't ready so I let it do a full natural release to keep it hot), then took them out and the meat fell right off the bone, it was beautiful. I strained the rest of the liquid, put about 1/4C back in the instant pot with the chopped lamb to soak up some more of the juice on keep warm for about 5-10 minutes. Will deifnitely be cooking shanks like this again
