About
This Keto dish is the ultimate Osso Buco recipe! Beef shank is seasoned with salt and pepper and then simmered in a mixture of white wine, tons of garlic, carrots, celery, and onion to make the most delicious, fatty, tender, fall-off-the-bone meat. While this dish takes some time to cook, it is relatively easy to do. Once the meat is in the oven, you can forget about it until the timer goes off. Osso buco is a very cost-effective dish at home, but it is restaurant-level food!
What is osso buco?
Osso buco is the cross-section of a beef shank that is traditionally used in Italian cooking. The taste and texture of beef shank are very much like oxtail when appropriately cooked; it is very tender and full of gelatinous collagen, perfect for any Keto-dieter!
What kind of wine can I use?
Feel free to use any dry wine (that is Keto and Low Carb-friendly), whether white or red. A bottle of cheap wine is all you need; no need to splurge on anything costly.
Do I have to use the oven to make osso buco?
No, you could very well simmer the pot over a flame, but the oven allows the food to cook low-and-slow at a very controlled temperature. This cooking method is the number one way to make the most flavorful and tender piece of meat. It will be well worth the wait!
Serving suggestions
Serve Keto Osso Buco with Low Carb Cauliflower Mash for an incredible Low Carb experience
*Note*
2 tsp bay leaves = 2 whole leaves
3 tbsp fresh rosemary = 1 sprig
Ingredients
- 3 ½ lb beef shank crosscuts separable lean only trimmed to 1/4" fat choice raw
- ½ teaspoon black pepper
- 1 medium – 6" to 7" long carrots
- 2 medium – stalk – 7 1/2" to 8" long celery
- 1 small onion
- 10 clove garlic
- ¼ cup extra virgin olive oil
- 1 teaspoon peppercorns
- 2 teaspoon kosher salt
- 2 teaspoon bay leaf
- 3 tablespoon rosemary, fresh
- 2 ½ cup white wine
- 2 cup water
Instructions
- Preheat an oven to 300 F. In the meantime, prepare the beef shanks by drying them off with a paper towel. Sprinkle them on both sides with 1 tsp kosher salt and ½ tsp black pepper. Try to use freshly cracked black pepper; if you can, it makes all the difference in flavor.
- Peel the carrot and cut them into larger pieces. Wash and slice the celery into 2 ½” pieces. The garlic cloves can stay whole. Slice the onion in half and remove the skin. Cut the onion into quarters and break apart the layers. Set all the vegetables aside for now.
- Heat a 5-quart Dutch oven over medium heat until very hot. Add in the olive oil. There should be enough oil to coat the bottom of the pan. Turn the heat up to medium-high for 30 seconds. Add the shanks and allow them to sear for several minutes, about 5-7 minutes per side. Searing the meat will allow for the most delicious browning and flavor.
- Once both sides are seared, remove the shanks to a clean plate and set them aside.
- Pour in all the vegetables, including the garlic cloves, and saute them in the residual beef fat and olive oil until browned, about 2-3 minutes.
- Place the beef shanks on top of the vegetables and add in the wine, water, bay leaves, and rosemary sprig. Cover the pot with a lid and bring the mixture to a boil. Once at a boil, place the pot into the oven. Allow the meat to cook in the oven for 2 ½-3 hours or until the meat is so tender it is starting to fall off the bone. Patience is key here. Serve the beef hot with a great Keto side.
Nutrition Facts
- Servings: 6
- Calories: 519.5kcal/2172.5kJ (per serving)
- Fat: 19.3g (per serving)
- Carbs: 7.2g (per serving)
- Protein: 58.3g (per serving)
