Dust lamb shanks in flour. Press brown/sauté then press start/stop. Add half of the oil and preheat for two minutes. Add lamp and brown for 3 to 4 minutes or until golden.

Remove lamb from cooking pot. Add remaining oil, garlic and onion. Sauté for 4 to 5 minutes or until tender.

Press start/stop. Add shanks, stock, rosemary, lemon slices, and lemon juice to the cooking pot. Secure the lid and showing the steam release dial is in the seal/closed position. Press meat/poultry and adjust the time to 60 minutes. Press start stop.

Once cooking has completed, and the pressure is released, season to taste with salt and pepper. Top with extra rosemary and serve.