Low Carb Osso Bucco

Indulge in the comforting flavors of this Low Carb Osso Bucco, a wholesome twist on the classic Italian dish that delivers all the richness without the added carbs. Tender, fall-off-the-bone veal shanks are slow-braised in a savory medley of aromatic vegetables, dry white wine, and robust beef broth, creating a deeply flavorful and satisfying meal. Accented with a vibrant garnish of fresh parsley and lemon zest, this dish offers a harmonious balance of hearty and bright flavors. Perfect for a keto-friendly dinner or an elegant weekend meal, this Osso Bucco pairs beautifully with cauliflower mash or steamed greens for a low-carb feast that’s both nutritious and decadent. Easy to make with simple ingredients, it’s a timeless recipe that’s sure to impress!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 4 pieces (about 1.5 inches thick) Veal shanks
• 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

Directions

Step 1

Season the veal shanks evenly with salt and black pepper.

Step 2

In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat.

Step 3

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.

Step 4

In the same pot, add chopped onion, carrot, and celery. Sauté until the vegetables soften, about 5-7 minutes.

Step 5

Add minced garlic to the pot and cook for an additional minute until aromatic.

Step 6

Stir in the canned diced tomatoes, beef broth, and dry white wine, scraping the bottom of the pot to release any browned bits.

Step 7

Return the browned veal shanks to the pot along with the bay leaf and fresh thyme. Bring the mixture to a simmer.

Step 8

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.

Step 9

Once cooked, remove the veal shanks and set them on a serving platter. Discard the bay leaf.

Step 10

Increase the heat to medium-high and simmer the sauce for another 10-15 minutes until it slightly thickens.

Step 11

Stir in the chopped parsley and lemon zest to the sauce.

Step 12

Serve the veal shanks with the sauce generously ladled over the top. Enjoy your low carb Osso Bucco!

Nutrition Facts

Serving size	(1891.6g)

Amount per serving	% Daily Value*
Calories	1938.9

Total Fat 108.7g	0%
Saturated Fat 38.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 664.6mg	0%
Sodium 5127.0mg	0%
Total Carbohydrate 41.1g	0%
Dietary Fiber 10.5g	0%
Total Sugars 19.3g
Protein 160.6g	0%

Vitamin D 4.5IU	0%
Calcium 298.6mg	0%
Iron 12.7mg	0%
Potassium 3418.1mg	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: 54.8%

Protein: 36.0%

Carbs: 9.2%