Peel the tomatoes, remove the petals and cut into quarters. If you prefer, you can drop the tomatoes into boiling water for one minute and then refresh in ice-cold water removes the skin makes it easier.
-I Marrow Stir in the flour to do this in a large plastic bag for no messy cleanup. Expel the excess flour. Discard the excess flour.
Heat half of the oil on the stove (no lid) and brown shanks, two at a time if necessary. Remove and set aside.
Add the remaining oil and the onions, carrots and garlic. Fry for 5 minutes, stirring occasionally. Add the tomatoes, oregano, lemon zest, wine and stock. Bring to a boil, stirring well, for a few minutes.
Return the lamb shanks with stove and season with salt and pepper. Spoon some of the sauce and vegetables over meat.
Close and lock the lid. Set the stove to high pressure and cook for 25 minutes.
Carefully release the pressure from the stove and check the meat is cooked. The meat should be very tender and almost falling off the bone. Furtehr cook 5 minutes if needed (although I do not have to do this).
If you want to dip somewhat thicker- add the remaining flour to the cold water and stir until blended. Boil the pasta sauce and add the flour slowly until the sauce has thickened.
Serve with mashed potatoes and green vegetables - baked tomato or small as we did. Red green or really add color to the plated meal.
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