Whole30 Osso Buco
Immerse yourself in the hearty, slow-cooked flavors of Whole30 Osso Buco, a clean-eating twist on the classic Italian dish. Perfectly seasoned veal shanks are browned in ghee, creating a rich base for a fragrant medley of onions, carrots, celery, and garlic. Simmered in a savory blend of crushed tomatoes, chicken broth, and white wine vinegar, this Whole30-approved recipe is layered with aromatic bay leaves, thyme, and a zesty pop of fresh parsley and lemon zest. With just 15 minutes of prep and a tender, melt-in-your-mouth result after oven-braising, this comforting meal is ideal for cozy dinners or special occasions. Serve it alongside cauliflower rice or roasted vegetables for a wholesome, nutrient-packed meal that’s as delicious as it is guilt-free. Perfect for Whole30 enthusiasts seeking bold flavors and satisfying comfort food!
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Recipe Information
Ingredients
- 4 pieces veal shanks
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons ghee
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 4 minced garlic cloves
- 14.5 ounces canned crushed tomatoes
- 2 cups chicken broth
- 2 tablespoons white wine vinegar
- 2 whole bay leaves
- 3 sprigs fresh thyme
- 0.25 cup, chopped fresh parsley
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 350°F (175°C).
Pat the veal shanks dry with paper towels and season them with salt and pepper on both sides.
In a large Dutch oven or oven-safe pot, heat the ghee over medium-high heat.
Once the ghee is hot, add the veal shanks and brown them on all sides, about 2-3 minutes per side. Remove the shanks and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened and the onion is translucent.
Add the minced garlic and cook for another minute, until fragrant.
Pour in the crushed tomatoes and chicken broth, stirring to combine.
Add the white wine vinegar, bay leaves, and thyme sprigs to the pot.
Return the veal shanks to the pot, ensuring they are submerged in the sauce.
Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
Bake for 1.5 to 2 hours, or until the veal is extremely tender and almost falling off the bone.
Remove the pot from the oven. Carefully take out the bay leaves and thyme sprigs and discard them.
Sprinkle the dish with fresh parsley and lemon zest before serving.
Serve the Whole30 Osso Buco with a side of your favorite Whole30-compliant vegetables or cauliflower rice.
Nutrition Facts
Calories |
1660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 4904 mg | 213% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 39.6 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5796 mg | 123% | |
*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.
