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Osso Buco with a side of steamed green beans

average rating is 3 out of 5, based on 150 votes

Discover a delectable and health-conscious twist on the classic Osso Buco recipe. Tender veal shanks simmered in a savory tomato broth, paired with vibrant steamed green beans. This low-carb, high-protein dish is perfect for those seeking a delicious and nourishing meal.

Serving Suggestions/Tips:

Serve the Osso Buco over a bed of cauliflower rice or mashed cauliflower for a low-carb alternative to traditional accompaniments.

Sprinkle freshly grated lemon zest over the green beans for a refreshing twist.

Pair this hearty dish with a crisp green salad dressed with a light vinaigrette to complete the meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

Low-carb high-protein diabetic-friendly veal recipe Osso Buco tomato-based gluten-free low-sodium weight loss-friendly Mediterranean-inspired nutrient-rich satisfying meal Italian cuisine steamed vegetables balanced diet low-calorie grain-free primal clean eating

Ingredients

200g veal shanks
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 celery stalk, finely chopped
1 carrot, finely chopped
1 can (400g) diced tomatoes
1 cup beef or vegetable broth (preferably low-sodium)
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Ingredients for Steamed Green Beans:

400g green beans, trimmed
1 tablespoon butter (optional)
Salt and pepper to taste

Directions

Preheat your oven to 350°F (175°C).
In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Season the veal shanks with salt and pepper, then sear them in the pot until browned on all sides. Remove the veal shanks from the pot and set aside.
In the same pot, add the chopped onion, garlic, celery, and carrot. Sauté until the vegetables are softened and lightly browned.
Add the diced tomatoes, beef or vegetable broth, tomato paste, dried oregano, and dried thyme to the pot. Stir well to combine.
Return the veal shanks to the pot, nestling them into the tomato mixture. The liquid should come about halfway up the sides of the veal shanks. If needed, add more broth or water.
Cover the pot and transfer it to the preheated oven. Let it cook for about 2 hours or until the veal is tender and easily pulls apart with a fork.
While the Osso Buco is cooking, prepare the steamed green beans. Fill a large pot with water and bring it to a boil. Add the green beans and cook for about 3-4 minutes or until they are crisp-tender. Drain the beans and transfer them to a serving dish. Toss with butter (optional) and season with salt and pepper.
Once the Osso Buco is ready, remove it from the oven. Serve the veal shanks over a bed of the tomato mixture, garnished with fresh chopped parsley. Serve the steamed green beans on the side.