Paleo Osso Buco
Experience the comforting flavors of Italy with this hearty **Paleo Osso Buco**, a wholesome twist on the classic dish that’s perfect for those following a paleo lifestyle. Tender, fall-off-the-bone veal shanks are slow-cooked in a rich, aromatic blend of diced tomatoes, chicken broth, and sautéed vegetables, including onions, carrots, and celery. The dish gets a fresh burst of flavor from vibrant herbs like rosemary and thyme, while lemon zest and parsley add a bright finishing touch. Instead of traditional flour, this recipe uses coconut flour for a paleo-friendly dredge, making it naturally gluten-free and grain-free. With just 20 minutes of prep time and a long, slow simmer to develop its deep, savory flavor, this elegant dish makes a show-stopping yet healthy option for dinner parties or a special family meal. Serve over cauliflower mash or zucchini noodles for a complete paleo meal that’s as satisfying as it is nutritious.
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Recipe Information
Ingredients
- 4 pieces veal shanks
- 0.25 cup coconut flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large, diced onion
- 2 medium, diced carrot
- 2 diced celery stalks
- 4 cloves, minced garlic
- 1 can (14 oz) diced tomatoes
- 2 cups chicken broth
- 1 bay leaf
- 1 tablespoon, chopped fresh thyme
- 1 tablespoon, chopped fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons, chopped parsley
Instructions
Pat the veal shanks dry with paper towels. Season each shank with salt and black pepper.
Dredge each shank in coconut flour, shaking off any excess.
In a large Dutch oven, heat olive oil over medium-high heat. Add the veal shanks and brown on all sides, about 8 minutes total. Remove the shanks and set aside.
Add diced onion, carrot, and celery to the pot. Sauté until the vegetables are soft, about 5 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes and chicken broth. Stir to combine.
Return the veal shanks to the pot. Add bay leaf, thyme, and rosemary.
Bring the mixture to a gentle simmer, cover, and reduce heat to low. Cook for 2 to 3 hours, or until the meat is tender and falling off the bone.
Remove the bay leaf and discard. Adjust the seasoning with additional salt and pepper, if necessary.
Garnish with lemon zest and chopped parsley before serving.
Nutrition Facts
Calories |
1871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.8 g | 125% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 594 mg | 198% | |
| Sodium | 4853 mg | 211% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 36.2 g | ||
| Protein | 172.5 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 565 mg | 43% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 5242 mg | 112% | |
*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.
