Osso buco is a very tasty meal, so it can be tempting to overeat! And if you eat too much protein, it will take you out of ketosis. To ensure that you do not overeat protein, I suggest that you serve this dish over Zoodles to soak up the delicious sauce and pair it with a tasty side salad with lots of keto dressing. As a bonus, enjoy the marrow from the shanks.
This elegant yet simple recipe uses a bouquet garni. Don’t let those words cause you to skip this recipe. It refers to a packet of herbs and spices that infuses amazing flavor into this dish. When the dish is finished, you just pick up the bundle of herbs and remove it; this saves you the time of fishing around for and removing each sprig of thyme, clove, and bay leaf one by one.
Ingredients
Bouquet Garni
- 2 whole cloves
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 3 (1-pound) cross-cut veal shanks
- 2 teaspoons fine sea salt
- 1½ teaspoons fresh ground black pepper
- ½ cup coconut oil (or unsalted butter, if not dairy-sensitive)
- 1 small onion, cut into ½-inch pieces
- 1 tomato, diced
- 2 tablespoons tomato paste
- 2 cups chicken bone broth, store-bought or homemade, plus more if needed
- ½ cup coconut vinegar or apple cider vinegar
How to Make It
-
To Make the Bouquet Garni
- Lay out a 6-inch square piece of cheesecloth or paper coffee filter. Place the cloves, thyme, rosemary, and bay leaf in the center and tie shut with twine.
- Using twine, tie the meat to the bone. This dish is so tender that it will fall off otherwise.
- Season the shanks with the salt and pepper. Place the coconut oil and onion pieces in a 4-quart slow cooker. Place the tied shanks on top of the onions. Add the diced tomato, tomato paste, broth, vinegar, and bouquet garni. Make sure that the liquid is three-quarters up the sides of the shanks. If needed, add more broth.
- Cover and cook on low until the meat is fork-tender, about 6 hours. Gently remove the shanks and place them on a serving platter. Remove and discard the twine.
- Take the bouquet garni out of the pot and discard it. Pour the liquid from the pot over the shanks and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 347 kcal Calories from Fat: 153 kcal |
|
% Daily Value*
|
| Total Fat 17 g 49% |
Trans Fat 0.0 g |
carbohydrates 2.4 g 2% |
Dietary Fiber 0.8 g 2% |
Protein 44.6 g 89% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |