Low-Carb Osso Bucco with Gremolata

Tender, fall-off-the-bone veal shanks braised in a rich, flavorful broth and topped with a zesty, herby gremolata. This Low-Carb Osso Bucco with Gremolata is a sumptuous Italian classic reimagined for the keto diet, delivering robust flavors without the carbs.

Course Dinner

Cuisine Italian

Keyword Gremolata, Keto Italian Recipe, Keto Osso Bucco, Low-Carb Dinner, Low-Carb Osso Bucco

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 380kcal

Equipment

Oven-proof skillet or Dutch oven
Aluminum foil
Knife
Cutting board
Measuring cups and spoons

Ingredients

Veal Shanks

4 veal shanks about 1 inch thick, approximately 3 lbs / 1.36 kg

Seasoning

sea salt to taste
black pepper to taste
2 tbsp olive oil 30 ml

Vegetables

1 small onion finely chopped, approximately 100g
2 stalks celery finely chopped, approximately 100g
2 small carrots finely chopped, approximately 100g
3 cloves garlic minced, approximately 15g

Liquids

1 cup beef broth 240 ml
½ cup dry white wine 120 ml, optional, can be replaced with additional broth

Other Ingredients

1 can diced tomatoes 14 oz / 400g, drained
2 bay leaves
1 tsp fresh thyme leaves 1g
2 tsp lemon zest 4g
¼ cup fresh parsley chopped, 15g
1 clove garlic minced, for gremolata, 5g

Instructions

Preheat your oven to 325°F (163°C).
Season the veal shanks with salt and pepper on both sides.
Heat olive oil in a large, oven-proof skillet or Dutch oven over medium-high heat. Sear the veal shanks until they are browned on both sides, about 3-4 minutes per side. Remove the shanks and set aside.
In the same pan, add the onion, celery, and carrots. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Pour in the beef broth and white wine (if using), scraping up any browned bits from the bottom of the pan.
Add the diced tomatoes, bay leaves, and thyme. Bring to a simmer.
Return the veal shanks to the pan, spooning some of the liquid and vegetables over them.
Cover the pan with a lid or aluminum foil and transfer to the preheated oven. Braise for about 1.5 to 2 hours, or until the meat is tender and easily pulls away from the bone.
While the osso bucco is cooking, make the gremolata by mixing together lemon zest, chopped parsley, and minced garlic. Set aside.
Once the osso bucco is cooked, remove from the oven and let it rest for a few minutes.
Serve the veal shanks with a generous sprinkle of the gremolata on top.

Notes

If you prefer not to use wine, simply replace it with the same amount of beef broth to maintain the liquid ratio.

Garnishing with gremolata just before serving ensures a burst of fresh flavor.

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

Nutrition