In a small bowl, combine the salt, pepper, and coconut flour, and mix to combine.

Place the lamb shanks on a plate and sprinkle the coconut flour mixture all over the lamb until the shanks are coated on all sides.

Select “Saute” on the Instant Pot and sear the coated lamb shanks in the avocado oil, 2 at a time, until they are browned, 2–3 minutes per side. Set the seared lamb shanks aside.

Add the onion and garlic to the pot and stir constantly until the onion starts to soften (about 1 minute). “Press Cancel” and add the lamb shanks back to the pot.

Pour in the bone broth and place the lemon slices and dill sprigs on top of the shanks.

Secure the lid and move the vent knob to the sealed position.

Select “Manual” and cook on high pressure for 45 minutes. When the cooking time is up, let the pressure release naturally for 15 minutes and then move the vent knob to “Venting” to release the remaining pressure quickly.

Press “Cancel” and transfer the shanks to shallow bowls, keep warm.

Select “Saute” and stir in the lemon juice and 1 tablespoon of the chopped dill to the pot. Let the sauce come to a boil and reduce for 2–3 minutes.

Spoon the sauce along with the onion and lemon slices over the lamb shanks.

Sprinkle with the pine nuts and the remaining ½ tablespoon of chopped dill, and serve with cauliflower rice. Enjoy!