The Protocol
01. Season & Searing
Pat the lamb shanks completely dry. Season generously with salt and heavy black pepper. Use the Sear/Sauté mode on the Instant Dutch Oven to develop a dark, deep crust. Set shanks aside.
02. Aromatics & Deglaze
Sauté onion, carrots, and celery until softened. Stir in minced garlic and tomato paste for 60 seconds until the paste darkens. Deglaze the pot with red wine, scraping up all the browned bits (the fond).
03. The Braise
Return shanks to the pot. Add beef stock, Worcestershire, and herbs. Set base to Manual mode at 285°F for 2.5 to 3 hours under the heavy cast-iron lid until the meat is incredibly tender.
04. Pan Sauce & Finish
Remove shanks and cover with foil. Strain the liquid, discarding the vegetables. Reduce the liquid on Sear/Sauté until thickened. Turn off heat and vigorously whisk in very cold cubed butter until glossy.