If you're looking for a hearty, paleo-friendly meal that's full of flavor, then this recipe for Osso Buco is sure to become a favorite. Made with tender, succulent veal, this dish is perfect for any occasion.
Osso Buco
Veal has a unique flavor profile that is both rich and delicate. It is a lean meat that is perfect for paleo diets, as it is low in fat and high in protein. To keep the veal tender, it is important to cook it slowly and at a low temperature. This is where the slow-cooking process of Osso Buco comes in, allowing the meat to cook until it is falling off the bone and melt-in-your-mouth delicious.
One of the great things about Osso Buco is the variety of traditional sides that can be served with it. Some of the most popular choices include creamy mashed potatoes, cauliflower mushroom risotto, or roasted or grilled mixed vegetables. These sides are the perfect complement to the rich, savory flavors of the Osso Buco.
Fresh herbs, such as rosemary and thyme, add an extra layer of flavor to this dish, making it a standout at any meal. When combined with the tender veal and the richness of the sauce, the result is a dish that is both satisfying and nourishing.
Ingredients
Osso Buco is a well-known Italian braised veal shank dish. Simply tell your butcher that you’re making Osso buco and he’ll know what you need.
Serves: 6 Prep Time: 35 minutes Cook Time: 1 hour 30 minutes
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 bay leaf
- 2 garlic cloves
- 3 veal shanks, approximately 1 pound each
- 1 small onion, diced into ½" pieces
- 1 small carrot, diced into ½" pieces
- 1 celery stalk, diced into ½" pieces
- 1 tablespoon tomato paste
- 1 cup white wine
- 3 cups chicken stock
- 3 tablespoon fresh parsley, chopped
- 1 tablespoon lemon zest
- 3 tablespoon cooking fat, bacon grease, beef tallow, or lard
- Sea salt and freshly ground black pepper, to taste
How to Make Osso Buco
Begin by making an herb bouquet. Place the rosemary, thyme, and bay leaf into a piece of cheesecloth, then tie off creating a sachet or pouch.
Now, pat the veal shanks dry, and use the butcher's twine to wrap the meat tightly around the bone so it stays together during the cooking process.
In a large heavy-bottom stockpot or Dutch oven, melt the cooking fat over medium-high heat. Then, brown the veal shanks for about 3 minutes per side. Remove from the Dutch oven and set them aside, leaving any excess fat in the Dutch oven.
Now, add in the diced onion, carrot, and celery. Season with salt and black pepper, then cook, stirring regularly, for 7 minutes.
Once the vegetables are tender, add the tomato paste and stir together with the white wine. Then return the veal shanks to the pot. Bring this mixture to a boil, and cook for 5 minutes, to reduce the liquid by half.
To the pot, add the 2 cups of chicken stock, along with the bouquet of herbs you made earlier. Bring the mixture back up to a boil, then let it simmer, covered, for 1 ½ hours. If needed, add additional chicken stock as it simmers, to keep the veal shanks at least 75% covered.
Once the meat is fork tender, remove the veal shanks from the Dutch oven, along with the bouquet of herbs.
Discard the herb bundle, and serve the veal shanks with some of the cooking liquid, fresh parsley, and lemon zest.
More Veal Recipes
Veal is one of those meats that aren't often on the menu, but when it is, you will love every bite. Below are a few more great recipes using this star protein. Take a moment to check them out, print out the recipes you like, bookmark them, or pin them to Pinterest so they are handy.
- Veal Chops With Rosemary Recipe
- Easy Veal Rolls With Zucchini Recipe
- Veal Stuffed Bell Peppers Recipe
- Roasted Veal Chops and Red Grapes
- Veal Paupiettes Recipe
This Paleo Osso Buco recipe is perfect for those who want a flavorful and healthy meal that is both easy to prepare and incredibly delicious. With tender veal, a rich sauce, and the perfect traditional sides, this dish is sure to impress any guest or family member. Give it a try and let us know what you think in the comments below!
📖 Recipe
Paleo Osso Buco
Equipment
- 1 Dutch oven or stockpot
Ingredients
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 bay leaf
- 2 garlic cloves
- 3 veal shanks approximately 1 pound each
- 1 small onion diced into ½" pieces
- 1 small carrot diced into ½" pieces
- 1 celery stalk diced into ½" pieces
- 1 tablespoon tomato paste
- 1 cup white wine
- 3 cups chicken stock
- 3 tablespoon fresh parsley chopped
- 1 tablespoon lemon zest
- 3 tablespoon cooking fat bacon grease, beef tallow, or lard
- Sea salt and freshly ground black pepper to taste
Instructions
- To infuse the flavors of rosemary, thyme, garlic, and bay leaf, use a cheesecloth and butcher's twine to make a bouquet garni. If cheesecloth is not available, directly place the spices in the cooking liquid and remove them later.1 sprig of fresh rosemary, 1 sprig of fresh thyme, 1 bay leaf, 2 garlic cloves
- Pat the veal shanks dry and wrap them tightly around the bone with twine. Season with salt and black pepper. Brown the shanks on all sides in a pot or dutch oven with cooking fat. Remove the shanks and keep the cooking fat in the pot.3 veal shanks, 3 tablespoon cooking fat, Sea salt and freshly ground black pepper
- Add the onion, carrot, and celery, and cook until onion is soft. Mix in tomato paste and add the shanks back to the pot along with white wine. Boil and reduce the wine.1 small onion, 1 small carrot, 1 celery stalk, 1 tablespoon tomato paste, 1 cup white wine
- Add chicken stock and bouquet garnis, and let simmer for 1 ½ hours. Add more chicken stock during the simmering process if needed.3 cups chicken stock
- Once fork tender, remove the shanks and bouquet garnis, and serve with cooking liquid as a sauce. Garnish with fresh parsley and lemon zest.3 tablespoon fresh parsley, 1 tablespoon lemon zest
Notes
- If veal shanks are not available, you can use this method to prepare beef shanks.
- For richer flavor in the sauce, minced the garlic and add to the onion, celery, and carrot mixture, rather than into the bouquet garni bag.
- A Dutch oven is a better option for preparing as it has a thick bottom, even heating of cast iron, and has a well-fitting lid.
- While it simmers, occasionally stir and add chicken broth if needed to keep the meat mostly covered.
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