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prep time
30 min
cook time
2 h 15 min
ready time
2 h 45 min
Keto Osso Buco with Gremolata
Osso Buco is a classic Italian dish made typically with a veal shank containing the marrowbone. Here we have used a beef shank as it is more readily available, but feel free to use veal. The meat is gently simmered in broth and a mixture of finely diced onion, celery, and carrots. Usually, there is an addition of tomatoes, but we have omitted them to make this recipe nighshade free. You will also love that this recipe is Low Carb and Paleo. The dish is great for meal prepping and batch cooking as the meat reheats nicely over subsequent days. The final dish is seasoned with gremolata, made with lemon zest, minced garlic, and chopped parsley.
Can I cook everything in the Instant Pot?
Yes! If you don’t want to sear the meat in a skillet, you can sear the meat directly in the Instant Pot. Depending on the size of the soup bones, you will more than likely need to sear the meat pieces separately if you use an Instant Pot. If you don’t mind dirtying an extra pan, we recommend searing the meat and cooking the vegetables in the skillet first, deglazing the pan afterward, and transferring everything to the Instant Pot. Not only is this quick and easy to do, but it also allows you to achieve more browning on the ingredients.
What is the best beef to use?
We recommend using pasture-raised organic beef, if this is within your budget. You can also substitute the beef with elk.
Net Carbs
4.4 g
Fiber
1.5 g
Total Carbs
6.1 g
Protein
66.9 g
Fats
34.1 g
617 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Beef Shank Crosscuts Separable Lean And Fat Trimmed To 1/4" Choice Raw
4 lb
Coarse Kosher Salt
2 tsp
Butter
1 tbsp
White onion
0.5 medium - 2 1/2" diameter
Carrots, raw
1 cup, diced
Celery
2 cup, diced
Garlic
3 clove
Coarse Kosher Salt
0.5 tsp
Chicken broth, bouillon or consomme, homemade
4.5 cup
Fresh thyme
4 Sprig
Bay Leaf
1 leaf
Lemon Peel Or Zest Raw
1 tbsp
Parsley
2 tbsp, chopped
Garlic
5 clove
Salt, sea salt
0.13 tsp
Recipe Steps
steps 6
2 h 45 min
Step 1
Take the beef shanks and dry them on all sides with paper towels. Season them with two teaspoons of salt. Tie a piece of butcher’s twine around both shanks to hold them together (optional, but it helps them keep their shape). Set them aside while you heat a skillet. Alternatively, you can use the Saute function on the Instant Pot to sear the meat and cook the vegetables.Step 2
Preheat a large 12” skillet over medium-high heat until very hot. Add butter and swirl the pan to coat it. Add the shanks and brown them on both sides for several minutes or until nicely golden brown. Transfer them to a plate.Step 3
Add finely chopped onion, garlic, celery, and carrots to the same skillet. Stir the vegetables around continuously until they are nicely browned. If the pan gets too dry, you can splash in some broth to deglaze the pan and then continue browning the vegetables. Season the vegetables with ½ teaspoon of kosher salt once the vegetables are browned. Add in all the broth to thoroughly deglaze the pan.Step 4
Then transfer the mixture to the Instant Pot. Add the meat into the Instant Pot. Add in the stock. The broth should come up slightly past the meat. If you need more liquid, add water to make up the difference. Add in the bay leaf and thyme sprigs. Place the lid on the pot and set the pot on high pressure for 2 hours and 15 minutes.Step 5
While the meat is cooking, prepare the gremolata. Combine chopped parsley, minced garlic, and lemon zest, which has been grated on a Microplane. Add in ⅛ tsp sea salt and stir to combine. If lemon is a trigger for you, omit and combine only the parsley and garlic.Step 6
Once the meat is cooked, remove it from the pot and top it with fresh gremolata. Serve immediately.
