Remove the lamb shanks from their packaging and sprinkle liberally with sea salt.

Heat a large cast iron skillet over high heat and add just enough avocado oil to coat the surface. Once the skillet is very hot, place the lamb shanks on the surface and sear for 5 to 8 minutes. Flip, and sear on the other side for another 5 to 8 minutes, or until both sides are golden-brown.

While the lamb shanks are searing, prepare the sauce. Plug in your Instant Pot and press the Sauté button and allow it to heat up for a few minutes. Add 1 tablespoon of avocado oil, then add the onion. Sauté, stirring occasionally, until the onion is translucent, about 3 to 5 minutes. Stir in the garlic and sauté for another 2 minutes.

Pour in the crushed tomatoes, chicken broth, tomato paste, dried oregano, ground cumin, pure maple syrup, and red wine. Stir well and allow this mixture to come to a full (but controlled boil).

Transfer the seared lamb shanks to the Instant Pot and stir everything around until the shanks are well-covered in sauce.

Secure the lid on the Instant Pot and select the Manual or Pressure Cook button. Pressure cook on High for 35 minutes, then naturally release for at least 25 minutes (ideally 50 minutes to 1 hour) before using the quick release to release the remaining steam. Serve the lamb shanks with your favorite sides, and enjoy! 

I recommend serving these lamb shanks with my Roasted Garlic Mashed Cauliflower or my Caramelized Onion Mashed Potatoes.