Rub your lamb shanks with salt, pepper, garlic and rosemary.
Place butter into your Instant Pot and press “Sauté”.
Let butter melt, then add your shanks.
Cook for about 5 minutes, until meat browns on each side.
Add chicken stock, lemon juice and bay leaves.
Cook at high pressure for 30 minutes (according to the seize of your shanks).
Let the steam release naturally, then press “Sauté” again and cook for another 3 minutes, to let the sauce thicken.