Braised Lamb Shanks with Artichokes & Olives

½ cup unbleached all-purpose flour 1 teaspoon kosher salt ½ teaspoon freshly ground pepper 4 lamb shanks, about ¾ pound each (no longer in length than 7-inches in length) 1 tablespoon good quality olive oil 1 cup chopped onions ¾ cup diced (¼-inch) carrots 2 cloves garlic, peeled and chopped 1 tablespoon herbes de Provence 1 can (14-15 ounces) diced tomatoes with juices ½ cup dry white wine ½ cup low sodium chicken, veal or beef broth or stock 1 bay leaf 1 jar (12 ounce) queen pimento stuffed green olives, drained 1 package (9-ounce) frozen artichoke hearts, thawed but not cooked kosher salt and freshly ground pepper to taste

Calories 491 (40% from fat) • carb. 24g • pro. 42g • fat 22g • sat. fat 5g • chol. 132mg • sod. 1000g • calc. 65mg • fiber 5g

Combine flour, salt, and pepper. Dust lamb shanks with seasoned flour. Select Browning and add olive oil to Cooking Pot. When hot, add 2 lamb shanks to the Cooking Pot and brown evenly on all sides, about 5 to 10 minutes total. Remove to a platter and repeat with remaining 2 lamb shanks. Select Sauté. Add onions, carrots, garlic, and herbes de Provence to Cooking Pot. Cook for 3 to 5 minutes, until onions become translucent. Stir in tomatoes, wine, stock, and bay leaf. Return lamb shanks and any accumulated juices to the Cooking Pot, spooning some of the liquid and vegetable mixture over the shanks. Cover and lock lid in place. Select High Pressure and set timer for 24 minutes. When audible beep sounds, allow 10 minutes Natural Pressure Release, then use Quick Pressure Release to release remaining pressure. Remove lid carefully, tilting away from you to allow steam to disperse. Remove lamb shanks to a warm platter and cover loosely with foil, place in a slow (200°F) oven to Keep Warm. Add olives and artichokes to Cooking Pot. Select Simmer and cook , uncovered for 10 5o 15 minutes to thicken slightly. Taste and adjust seasonings with salt and pepper. Spoon sauce over lamb shanks to serve.