Step 1

Season the beef shanks on all sides with salt. Select the saute or browning setting on a 6-quart electric pressure cooker. Adjust for medium heat, and add the oil. When the oil is hot, brown the beef in batches. Press cancel. Editor's Tip: Searing the beef shanks on all sides is the key to developing flavor in this recipe. It creates a desirable appearance and enhances the beef's taste and texture. After adding the beef to the Instant Pot, leave it undisturbed for a few minutes to ensure a nice, brown crust forms. See our cast-iron steak recipe for more tips on searing beef.

Step 2

Return all the browned beef shanks to the pressure cooker. Add the onion, carrot, green pepper, red wine, beef broth and lemon.

Step 3

Lock the lid and close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Once the 40 minutes are up, allow the pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove the meat and vegetables from the pressure cooker and keep warm. Discard the lemon. Editor's Tip: New to pressure cookers? Read up on the difference between Instant Pot natural release and quick release methods.

Step 4

Skim the fat from the cooking juices. Select the saute setting and adjust for low heat. In a small bowl, mix the cornstarch and water until smooth, then stir the resulting slurry into the cooking juices. Simmer, stirring constantly, until the sauce has thickened, one to two minutes. Serve the sauce with the beef and vegetables.