Lamb Stew with Beets

We recently tried a Spanish tapas restaurant in Nashville called Peninsula. Good food and drinks, but be advised that you will pay handsomely for it. One of the dishes we had was savory roasted beets, so I am now somewhat obsessed with savory beet dishes, and one of the merchants at a nearby farmers' market had some, so here we are.

What to use:

• Two lamb shanks
• Six Farmer's Market beets
• One onion
• Three carrots
• Three garlic cloves
• Mushrooms
• Salt, pepper garlic powder, Gina's Italian Seasoning (a locally produced blend)
• Beef stock 
• Red wine 
• Worcestershire sauce

What to do:

1. Season lamb and vegetables.
2. Brown lamb in olive oil.
3. Saute vegetables.
4. Deglaze with wine.
5. Add to instant pot.
6. Set to stew.

Two hours later, everything came out better than I expected. It could maybe use some kind of thickening agent, but most of those are carbs, and I am currently avoiding many of those.