Whole30 Osso Bucco

Indulge in the comforting, slow-cooked flavors of Whole30 Osso Bucco, a hearty and nutrient-packed meal that’s as wholesome as it is delicious. This classic Italian dish gets a Whole30 makeover with tender, braised veal shanks simmered in a rich, aromatic sauce made from bone broth, crushed tomatoes, and a medley of fresh herbs like thyme and rosemary. The recipe starts with a golden sear on the shanks to lock in flavor, followed by slow-cooking in a Dutch oven for melt-in-your-mouth perfection. Sautéed onions, carrots, and celery create a savory base, while a finishing touch of fresh parsley and zesty lemon zest brightens up each bite. Perfect for dinner parties or an elegant Whole30-approved weeknight meal, this dish is sure to impress while keeping you on track. Pair it with a side of roasted vegetables or cauliflower mash for a complete, nourishing feast!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

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

Step 3

In a large Dutch oven, heat ghee and olive oil over medium-high heat.

Step 4

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.

Step 5

Add the chopped onion, carrot, and celery to the same pot. Sauté the vegetables until they are softened, about 6-8 minutes.

Step 6

Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.

Step 7

Pour in the crushed tomatoes and bone broth, stirring to combine with the vegetables and deglaze the pot.

Step 8

Return the veal shanks to the pot, ensuring they are mostly submerged in the liquid.

Step 9

Add the bay leaf, thyme, and rosemary to the pot.

Step 10

Cover the pot with a lid and transfer it to the preheated oven.

Step 11

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.

Step 12

Remove the pot from the oven. Discard the bay leaf and season the sauce with additional salt and pepper to taste if needed.

Step 13

Serve the veal shanks hot, topped with a sprinkle of fresh parsley and lemon zest for a burst of freshness.

Nutrition Facts

Serving size	(1776.8g)

Amount per serving	% Daily Value*
Calories	1716.3

Total Fat 92.4g	0%
Saturated Fat 39.1g	0%
Polyunsaturated Fat g
Cholesterol 674mg	0%
Sodium 3180.1mg	0%
Total Carbohydrate 51.9g	0%
Dietary Fiber 13.2g	0%
Total Sugars 24.7g
Protein 173.5g	0%

Vitamin D 0IU	0%
Calcium 297.2mg	0%
Iron 12.7mg	0%
Potassium 4258.5mg	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: 48.0%

Protein: 40.0%

Carbs: 12.0%