• Set the instant pot to the "saute" option and press "start"
• While the pot is preheating, season the meat with salt and pepper then dredge the shanks in flour
• Add 2-3 tbsp of butter and wait until it melts then sear the shanks for 2-3 minutes for each side
• In the meantime prepare the veggies. Peel and dice the carrots, celery, onion, and garlic. You can use one unpeeled garlic head for extra flavor
• Use tongs to remove the shanks from the instant pot and place it on a separate plate
• Add the diced veggies to the pot, in the same grease that the meat was cooked
• Season the vegetables with salt, pepper, paprika thyme, and add some bay leaves to it. Cook it for about 7-10 minutes without a lid and to stir occasionally
• Top the veggies with the Osso Buco's and pour in the beef broth
• Seal the pot with the lid, set the "pressure cooking" program for 25 minutes, and press the "start" button
• When the time expires, release the steam and open the lid
• Serve with gremolata

Gremolata

• Mince garlic, lemon zest, and parsley and mix