Keto Osso Buco

Indulge in the rich, hearty flavors of this Keto Osso Buco, a low-carb twist on the classic Italian comfort dish. Tender veal shanks are braised to perfection in a luscious sauce of beef broth, dry white wine, and tomato paste, infused with aromatic vegetables, garlic, and fresh herbs like thyme and parsley. The dish is simmered low and slow, ensuring the meat falls off the bone, while a vibrant gremolata of lemon zest and parsley adds a burst of fresh, zesty flavor. Perfect for ketogenic and gluten-free diets, this elegant yet approachable recipe is ideal for a cozy dinner party or an indulgent weeknight meal. Whether served on its own or atop cauliflower mash, this keto-friendly osso buco is a show-stopping main course that marries depth of flavor with wholesome ingredients.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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

Directions

Step 1

Season the veal shanks generously with salt and pepper on both sides.

Step 2

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.

Step 3

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.

Step 4

Stir in garlic and cook for an additional minute until fragrant.

Step 5

Add tomato paste to the pot, stirring continuously for 1-2 minutes to coat the vegetables.

Step 6

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.

Step 7

Return the veal shanks to the pot and add the beef broth, bay leaf, and thyme. Bring the mixture to a simmer.

Step 8

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.

Step 9

Once cooked, remove the bay leaf and discard. Adjust seasoning with more salt and pepper if needed.

Step 10

In a small bowl, combine chopped parsley and lemon zest to make the gremolata.

Step 11

Serve the osso buco hot, topped with a sprinkle of gremolata for a fresh zest.

Nutrition Facts

Serving size	(1678.8g)

Amount per serving	% Daily Value*
Calories	2109.7

Total Fat 129.4g	0%
Saturated Fat 40.7g	0%
Polyunsaturated Fat 6.1g
Cholesterol 659.8mg	0%
Sodium 7164.8mg	0%
Total Carbohydrate 38.5g	0%
Dietary Fiber 6.8g	0%
Total Sugars 15.6g
Protein 159.8g	0%

Vitamin D 4.5IU	0%
Calcium 226.9mg	0%
Iron 12.1mg	0%
Potassium 3192.7mg	0%

*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.

Source of Calories

Fat: 59.5%

Protein: 32.6%

Carbs: 7.9%