Italian Keto Pork Osso Buco

This Italian Keto Pork Osso Buco is a hearty and rich dish that brings the classic Milanese specialty into your keto lifestyle. With tender pork shanks braised in a flavorful tomato and herb sauce, it's the perfect low-carb comfort food.

Course Dinner

Cuisine Italian

Keyword Braised Pork Keto, Italian Keto Pork Osso Buco, Keto Osso Buco, Low Carb Pork Shank

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 560kcal

Equipment

Oven-proof pot or Dutch oven
Tongs
Knife
Cutting board
Measuring cups and spoons

Ingredients

4 pork shanks about 1 lb or 450g each
2 tbsp olive oil 30ml
1 medium onion finely chopped, about 1 cup or 150g
2 celery stalks finely chopped, about 1/2 cup or 75g
1 large carrot peeled and finely chopped, about 1/2 cup or 75g
3 garlic cloves minced
1 cup dry white wine 240ml
1 can crushed tomatoes 14 oz or 400g
2 cups beef broth 480ml
1 tsp fresh thyme leaves
2 bay leaves
Salt and pepper to taste
1 lemon zest of
2 tbsp chopped fresh parsley 30ml
¼ cup grated Parmesan cheese for garnish, 20g

Instructions

Preheat your oven to 325°F (163°C).
Season the pork shanks with salt and pepper on all sides.
In a large oven-proof pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork shanks and sear them until they are browned on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
In the same pot, add the onion, celery, and carrot. Sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
Stir in the crushed tomatoes and beef broth. Add the thyme and bay leaves, then bring the mixture to a simmer.
Return the pork shanks to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid or foil.
Transfer the pot to the preheated oven and braise for about 2 hours, or until the meat is tender and falls off the bone.
Carefully remove the pot from the oven and take out the pork shanks. Tent them with foil to keep warm.
Place the pot over medium heat and simmer the sauce for an additional 10 minutes to reduce and thicken it slightly.
Mix in the lemon zest and adjust seasoning with salt and pepper as needed.
Serve the pork shanks with the sauce spooned over the top, garnished with chopped parsley and grated Parmesan cheese.

Notes

For a more traditional touch, gremolata—a mix of lemon zest, garlic, and parsley—can be sprinkled over the dish before serving.

The white wine can be substituted with additional beef broth for a non-alcoholic version.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition