Keto Osso Buco
Indulge in the rich, comforting flavors of this Keto Osso Buco, a low-carb twist on the classic Italian dish. Featuring tender, slow-braised veal shanks infused with hearty aromatics like onion, garlic, and celery, this keto-friendly recipe skips the traditional flour coating while still delivering an irresistibly luxurious texture. The dish is simmered in a savory blend of beef broth, dry white wine, and herbs like thyme and bay leaf, creating a deeply flavorful sauce that pairs beautifully with the bright, citrusy kick of gremolata made from fresh parsley and lemon zest. Perfectly suited for those following a ketogenic or low-carb diet, this recipe is easy to prepare yet elegantly impressive, making it ideal for a cozy family dinner or a special occasion. Serve it alongside creamy cauliflower mash or sautéed greens for a restaurant-worthy meal that's as wholesome as it is indulgent. Keywords: keto osso buco, low-carb Italian recipes, braised veal shanks, keto comfort food, gluten-free osso buco.
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Recipe Information
Ingredients
- 4 pieces (about 1.5 inches thick) Veal shanks
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 4 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium, finely diced Onion
- 1 small, diced Carrot
- 1 stalk, diced Celery
- 4 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Dry white wine
- 2 cups Beef broth
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme
- 1 tablespoon, chopped Fresh parsley
- 1 teaspoon Lemon zest
Instructions
Season the veal shanks generously with salt and pepper on both sides.
In a large Dutch oven, heat olive oil over medium-high heat. Add the veal shanks and sear on each side until browned, about 4-5 minutes per side. Remove shanks and set them aside on a plate.
In the same pot, reduce the heat to medium and add butter. Once melted, add the onion, carrot, and celery. Sauté until vegetables are softened, about 5-7 minutes.
Stir in garlic and cook for an additional minute until fragrant.
Add tomato paste to the pot, stirring continuously for 1-2 minutes to coat the vegetables.
Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 4-5 minutes.
Return the veal shanks to the pot and add the beef broth, bay leaf, and thyme. Bring the mixture to a simmer.
Cover the pot and reduce heat to low. Simmer gently for about 2 hours or until the meat is tender and falling off the bone, occasionally turning the veal shanks.
Once cooked, remove the bay leaf and discard. Adjust seasoning with more salt and pepper if needed.
In a small bowl, combine chopped parsley and lemon zest to make the gremolata.
Serve the osso buco hot, topped with a sprinkle of gremolata for a fresh zest.
Nutrition Facts
Calories |
2110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.4 g | 166% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 660 mg | 220% | |
| Sodium | 7165 mg | 312% | |
| Total Carbohydrate | 38.5 g | 14% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 15.6 g | ||
| Protein | 159.8 g | 320% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 227 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 3193 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
