Pat dry shanks with paper towels. Season both sides with salt and pepper. Heat 1 tbsp olive oil and 1 tbsp butter in Instant Pot on high saute setting. Once butter melts, sear both sides of shanks for 2 mintues each. Removed shanks from pot. Add 1 tbsp olive oil to pot and add in onions, carrots and parsnips. Saute for 5 minutes, stirring constantly and using flat side of wooden spoon to scrape up brown bits from bottom of the pan. Add in tomato paste and let carmalize for one minute, then stir into veggies. Add in whole garlic cloves and stir. Add in chicken stock and return shanks to pot. Turn off saute mode. Place and seal lid. Make sure vent is set to closed. Set pot to pressure cooker high. Set timer to 45 minutes. Let Instant Pot release pressure naturally or after waiting 15 minutes, carefully move knob to quick release. Carefully remove lid. Take shanks out and set aside. If using whole garlic with skins on, remove the skins and put garlic back into pot. Using an immersion/hand blender, blend liquids for about a minute. Add 1/8 tsp zantham gum and blend again until sauce is thickened. Plate shanks and top with sauce, parsley and cheese. Serve with broc-cauli mashers and wilted spinach or any keto friendly veggie.