Italian Osso Buco

Unleash the Flavors: How to Make a Delicious Low-Carb Osso Buco

Osso Buco, a staple of Lombard cuisine, is an Italian specialty that traditionally embodies the wholesome richness of Italian culinary traditions. This dish, hailing from the Northern region of Italy, typically features braised veal shanks cooked slowly in a mixture of wine, broth, onions, carrots, celery, and tomatoes. However, for those following a low-carbohydrate diet, it's essential to modify this classic recipe while maintaining its authentic taste and texture.

Italian low-carb Osso Buco retains the essence of its traditional counterpart by featuring veal shanks as the star of the dish, seasoned with salt and pepper and then seared to golden perfection. The twist lies in optimizing the other elements in the dish to ensure a lower carbohydrate content. Replacing regular serving options like risotto or polenta with cauliflower rice or mashed cauliflower makes this classic Italian dish a delectable, low-carb alternative, allowing everyone to enjoy it.

Recipe

Ingredients:

  • 4 veal shanks, about 1 1/2 pounds each

  • Salt, to taste

  • Black pepper, to taste

  • 2 tablespoons olive oil

  • 1 cup onion, finely chopped

  • 1/2 cup carrots, finely chopped

  • 1/2 cup celery, finely chopped

  • 4 cloves garlic, minced

  • 1 cup dry white wine

  • 1 cup chicken or beef broth

  • 1 can (14 oz) diced tomatoes, no sugar added

  • 2 tablespoons tomato paste, no sugar added

  • 2 teaspoons fresh thyme leaves

  • 2 bay leaves

  • 1 tablespoon fresh parsley, chopped, for garnish

  • Zest of 1 lemon, for garnish

Instructions:

Preheat the Oven: Preheat your oven to 350°F (180°C).

Season Veal Shanks: Pat the veal shanks dry and season them with salt and pepper on both sides.

Sear Veal Shanks: 

  • In a large, oven-safe pan or Dutch oven, heat olive oil over medium-high heat. 

  • Add the veal shanks and sear on both sides until browned. 

  • Remove the shanks from the pan and set them aside.

Prepare Vegetables: 

  • In the same pan, add chopped onion, carrot, and celery. 

  • Sauté the vegetables for about 5-7 minutes or until softened. 

  • Add the minced garlic and sauté for an additional 1-2 minutes.

Deglaze the Pan: 

  • Pour in the white wine, scraping up any browned bits from the bottom of the pan. 

  • Allow the wine to simmer and reduce by half.

Add Remaining Ingredients: 

  • Stir in the tomato paste, diced tomatoes, and broth. 

  • Add thyme and bay leaves and bring the mixture to a simmer.

Braise Veal Shanks: 

  • Return the veal shanks to the pan, nestling them into the liquid. 

  • Cover the pan with a lid or foil and transfer it to the preheated oven. 

  • Braise the osso buco for about 2-2.5 hours or until the meat is tender and falling off the bone.

Final Steps: Once the osso buco is cooked, carefully remove the pan from the oven and discard the bay leaves. Check the seasoning and adjust salt and pepper if necessary.

Serve: Serve the osso buco hot, garnished with fresh parsley and lemon zest.

Estimated Nutritional Values (per serving): Assumed servings of 4.

  • Calories: 450

  • Proteins: 51g

  • Fats: 18g

  • Carbohydrates: 12g

  • Fiber: 3g

  • Net Carbs: 9g