Easy Keto Instant Pot Osso Buco

• 4 (10 - to 12-oz.) veal shanks (about 2-in. thick)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 cup chopped white onion
• 1/2 cup chopped celery
• 1 tablespoon minced garlic, divided (about 5 cloves)
• 2 tablespoons white wine vinegar
• 2 tablespoons water
• 1 (15-oz) can whole peeled San Marzano plum tomatoes, undrained
• 1/2 cup beef broth
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme leaves
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1 tablespoon orange zest (from 1 orange)
• Pureed cauliflower, for serving

1. Set Instant Pot to "saute" with timer set to 25 minutes, and let heat 5 minutes. Sprinkle shanks with salt and pepper. Add oil to Instant Pot, and add 2 shanks. Cook, undisturbed, until deep brown, about 5 minutes. Flip, and cook 2 minutes. Transfer to a plate. Repeat process with remaining 2 shanks.
2. Add butter to pot. Add onion, celery, and 2 teaspoons of the garlic to melted butter; cook, stirring constantly, until softened, 3 minutes. Add vinegar and water; stir, scraping brown bits from bottom of the pot.
3. While veal cooks, combine parsley, zest, and remaining 1 teaspoon garlic in a small bowl. Skim off and discard as much fat from osso buco as possible. Transfer shanks to plate; cover to keep warm.
4. Set Instant Pot to "saute", and bring liquid to a simmer. Cook until reduced and slightly thickened, about 10 minutes. Serve shanks over pureed cauliflower with simmered sauce; top with gremolata.

veal shanks, kosher salt, black pepper, olive oil, butter, white onion, celery, garlic, white wine vinegar, water, tomatoes, beef broth, rosemary, thyme, parsley, orange zest, cauliflower

Taken from www.myrecipes.com/recipe/easy-keto-instant-pot-osso-buco (may not work)