Keto Osso Buco
3.5g
Net Carbs
43.6g
Protein
12.0g
Fat
0.7g
Fiber
330
Calories
Ingredients:
- 2 tablespoons Light Olive Oil
- 8 fluid ounces Sauvignon Blanc Wine
- 1 small (5-1/2" long) Carrots
- 1 tablespoon Unsalted Butter Stick
- 1 small Onion
- 3 teaspoons Lemon Zest
- 1 1/2 teaspoons Garlic
- 36 ounces Veal Shank
- 1/4 cup Parsley
- 8 tablespoons Parmesan Cheese, grated
- 1 teaspoon Salt
- 1 cup Diced Tomato
- 1 teaspoon leaf Oregano
Directions:
Note: Omit or do not eat the carrots if you are in Phase 1.
- In a large, heavy-bottomed pot, heat oil over medium heat. Pat shanks dry, sprinkle with salt and pepper. Brown in oil, two or three at a time. Transfer to a plate. Return pan to the stove and add the butter over medium heat.
- Dice the onion and carrot, thinly slice the garlic and add all along with the salt to the pan with the butter and cook 5 minutes, until tender. Add tomatoes, wine, lemon peel (use a single long strip of peel) and oregano. Return veal to pot.
- Bring to a boil, reduce heat to low. Simmer until veal is very tender, about 1 1/2 hours. Transfer veal to a serving platter.
- Cook sauce, uncovered 10 minutes more, until slightly thickened; remove lemon peel. Add parsley. Pour sauce over shanks and sprinkle Parmesan over them just before serving.
