Keto Osso Buco with Gremolata

Tender, succulent, and rich in flavor, this Keto Osso Buco with Gremolata is a low-carb rendition of the classic Italian dish. With a focus on high-quality, fatty cuts of meat and a bright, zesty gremolata, this dish is perfect for a keto-friendly dinner that doesn't skimp on gourmet taste.

Course Dinner

Cuisine Italian

Keyword Italian Keto Dinner, Keto Gremolata, Keto Osso Buco, Keto Veal Shanks, Low Carb Osso Buco

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 380kcal

Equipment

Oven-proof skillet or Dutch oven
Cutting board
Chef’s knife
Measuring cups and spoons
Aluminum foil (if skillet does not have a lid)

Ingredients

For the Osso Buco

4 veal shanks about 1 inch thick, around 3 pounds total
2 tbsp olive oil
½ cup diced onion
¼ cup diced celery
¼ cup diced carrot
3 cloves garlic, minced
1 cup beef broth
½ cup canned diced tomatoes
½ cup dry white wine optional, can be replaced with more broth
2 tsp fresh thyme leaves
2 bay leaves

For the Gremolata

Zest of 1 lemon
2 tbsp chopped fresh parsley
1 clove garlic, minced

Instructions

Preheat your oven to 325°F (163°C).
Season the veal shanks with salt and pepper on both sides.
In a large oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and sear until they are browned on both sides, about 3-4 minutes per side. Remove the shanks and set aside.
In the same skillet, add the diced onion, celery, and carrot. Sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic and sauté for another minute until fragrant.
Pour in the beef broth, diced tomatoes, and white wine (if using), scraping up any browned bits from the bottom of the pan.
Return the veal shanks to the skillet. Add the thyme leaves and bay leaves, and bring the mixture to a simmer.
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Cook for about 1.5 to 2 hours, or until the meat is tender and pulls away from the bone easily.
While the osso buco is cooking, prepare the gremolata by mixing together the lemon zest, chopped parsley, and minced garlic in a small bowl. Set aside.
Once the meat is tender, remove the skillet from the oven and discard the bay leaves.
Serve the osso buco hot, topped with a generous sprinkle of the fresh gremolata.

Notes

If you are avoiding alcohol, you can substitute the white wine with additional beef broth.

The nutritional information is provided as a courtesy and can vary depending on the exact ingredients used.

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

Nutrition