Low Carb Osso Bucco
Elevate your weeknight dinner with this Low Carb Osso Bucco, a refined take on the classic Italian dish tailored for keto-friendly lifestyles. Featuring succulent veal shanks braised to perfection in a rich, aromatic blend of beef broth, dry white wine, and garden-fresh herbs, this recipe boasts bold flavors while staying low on carbs. A medley of finely chopped carrots, celery, and onion lends natural sweetness and depth, while the zesty addition of lemon peel and parsley brightens every savory bite. Cooked low and slow, this hearty dish delivers tender, fall-off-the-bone meat that's perfect for impressing guests or indulging in a comforting meal. Ideal for those seeking a gourmet experience without compromising their low-carb goals, this gluten-free, wholesome recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces (about 1.5 inches thick) Veal shanks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium, finely chopped Onion
- 1 medium, finely chopped Carrot
- 1 medium, finely chopped Celery stalk
- 3 cloves, minced Garlic
- 1 cup Canned diced tomatoes
- 2 cups Beef broth
- 1 cup Dry white wine
- 1 leaf Bay leaf
- 1 teaspoon Fresh thyme
- 2 tablespoons Chopped parsley
- 1 teaspoon Lemon zest
Instructions
Season the veal shanks evenly with salt and black pepper.
In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat.
Once the butter is melted and hot, add the veal shanks to the pot and brown them on all sides, approximately 3-4 minutes per side. Remove the shanks and set aside.
In the same pot, add chopped onion, carrot, and celery. Sauté until the vegetables soften, about 5-7 minutes.
Add minced garlic to the pot and cook for an additional minute until aromatic.
Stir in the canned diced tomatoes, beef broth, and dry white wine, scraping the bottom of the pot to release any browned bits.
Return the browned veal shanks to the pot along with the bay leaf and fresh thyme. Bring the mixture to a simmer.
Reduce the heat to low, cover the pot with a lid, and let it cook for about 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone.
Once cooked, remove the veal shanks and set them on a serving platter. Discard the bay leaf.
Increase the heat to medium-high and simmer the sauce for another 10-15 minutes until it slightly thickens.
Stir in the chopped parsley and lemon zest to the sauce.
Serve the veal shanks with the sauce generously ladled over the top. Enjoy your low carb Osso Bucco!
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 5127 mg | 223% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 19.3 g | ||
| Protein | 160.6 g | 321% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 299 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3418 mg | 73% | |
*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.
