<http://schema.org/recipeInstructions>
" Braise the lamb: Season the lamb shanks with salt and pepper and dredge in flour. In a pressure cooker over high heat, add olive oil and the meat in batches of 2 or 3 shanks at a time. Brown the meat on all sides. Add the remaining ingredients along with all of the browned shanks, seal the pressure-cooker lid, and bring the cooker to high pressure. Cook at high pressure for 20 minutes. Release steam using instructions for the natural method -- about 10 minutes. Quick-release the remaining pressure. Serve hot with Parsley and Lemon Chickpeas*"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1008/apricot-braised-lamb-shanks-3112/>