Whole30 Osso Bucco
Elevate your dinner table with this mouthwatering Whole30 Osso Bucco, a health-conscious twist on the traditional Italian classic. Made with tender, flavor-packed veal shanks slow-braised to perfection in a rich tomato and bone broth sauce, this recipe is fully compliant with Whole30 guidelines and bursting with wholesome, nutrient-dense ingredients. Aromatic fresh herbs like rosemary and thyme infuse the dish with depth, while garlic, onion, and carrot add layers of savory sweetness. Finished with a vibrant garnish of lemon zest and parsley, this hearty yet elegant meal is perfect for family gatherings or special occasions. Ready in just over two hours, this comforting recipe is paleo-friendly, gluten-free, and sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces veal shanks
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons ghee
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 2 medium carrot, chopped
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 2 cups bone broth
- 1 leaf bay leaf
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, minced
Instructions
Preheat your oven to 325°F (160°C).
Season the veal shanks on both sides with salt and black pepper.
In a large Dutch oven, heat ghee and olive oil over medium-high heat.
When the fats are hot, add the veal shanks and sear on both sides until browned, about 3-4 minutes per side. Remove the shanks from the pot and set them aside.
Add the chopped onion, carrot, and celery to the same pot. Sauté the vegetables until they are softened, about 6-8 minutes.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Pour in the crushed tomatoes and bone broth, stirring to combine with the vegetables and deglaze the pot.
Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid.
Add the bay leaf, thyme, and rosemary to the pot.
Cover the pot with a lid and transfer it to the preheated oven.
Braise the osso bucco in the oven for about 1.5 to 2 hours, or until the meat is very tender and pulls away easily from the bone.
Remove the pot from the oven. Discard the bay leaf and season the sauce with additional salt and pepper to taste if needed.
Serve the veal shanks hot, topped with a sprinkle of fresh parsley and lemon zest for a burst of freshness.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 3180 mg | 138% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 24.7 g | ||
| Protein | 173.5 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 4258 mg | 91% | |
*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.
