Step 1

Grab the shanks and season them with salt and pepper to taste.

Step 2

Melt a tablespoon of ghee over high heat in a 6-quart pressure cooker. Sear the lamb shanks until browned on all sides (8-10 minutes).

Step 3

While the lamb is browning, chop up your carrots, celery, onion, and tomatoes.

Step 4

Remove the lamb from the pot and plop them on a platter.

Step 5

Lower the heat to medium and add the remaining tablespoon of ghee to the pressure cooker.

Step 6

Add the carrots, celery, and onion to the pot, and season with salt and pepper.

Step 7

Once the vegetables have turned translucent, add tomato paste and garlic cloves and stir for one minute.

Step 8

Add the shanks back into the pot along with the tomatoes and pour in the bone broth, fish sauce, and balsamic vinegar.

Step 9

Before locking on the lid, grind on some fresh pepper.

Step 10

Lock on the lid. With the lid tightly sealed, bring the contents of the pot up to high pressure over high heat.

Step 11

Once high pressure is reached, turn down the heat to the minimum level needed to maintain high pressure for 45 minutes. Usually the "low" or "simmer" settings should work.

Step 12

When the braised shanks are finished cooking, let the pressure drop naturally.

Step 13

Plate the shanks and adjust the sauce for seasoning. Ladle the sauce on the shanks.

Step 14

Mince the Italian parsley and sprinkle it on top of the braised meat.