Dr. Pepper Lamb Shanks with Pan Gravy

Description
This is the first recipe I made using my newly refurbished CE. I did not use a rack or helper handles. I did use the browning feature, though. I made the sauce and then added the browned shanks to the sauce and proceeded to cook under pressure. They turned out wonderfully! We all loved them.
 * Contributed by PressureCookerRecipes Y-Group

Ingredients

 * 2 tbsp olive oil
 * 2 x 3½ lbs lamb shanks (trim of as much fast as possible)
 * ½ cup chopped onion
 * 1 tablespoon minced garlic
 * 1 can regular Dr. Pepper, not diet
 * 1 can (14½ ounces) diced tomatoes
 * ½ cup finely chopped celery
 * 1 packet dry taco seasoning mix
 * ⅓ cup chopped fresh cilantro, packed

Directions

 * 1) Heat oil over medium-high heat in a large pressure cooker and brown lamb on all sides, set aside.
 * 2) Saute onion, cilantro and garlic.
 * 3) Stir in cola, undrained tomatoes, celery, and taco seasoning mix.
 * 4) Add the rack.
 * 5) Use foil helper handles to lower the lamb into the cooker.
 * 6) Lock the lid in place and cook 25 – 30 minutes or until done to desired finish.
 * 7) Use natural release method.