Paleo Osso Buco

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This Paleo Osso Buco recipe is packed with flavor and uses fresh herbs for an extra boost. Perfect for a healthy and hearty meal!

Course Main Course

Cuisine American

Keyword osso bucco, paleo, veal

Prep Time 35

Cook Time 1 30

Total Time 2 5

Servings

Calories 255kcal

Cost $50

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

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.