We first discovered osso bucco when we received it in our Mount Moriac beef box. We had never cooked with it before, but really enjoyed experimenting with making a keto osso bucco stew. Since discovering this cut of meat, we have tried several keto versions of the osso bucco and we have definitely perfected it. This keto osso bucco recipe is so rich and decadent and by cooking it in the oven, creates a thick and rich sauce. The meat in this beef osso bucco is so soft and tender it just falls away from the bone.
This is a sponsored post by Low Carb Emporium, Australia’s leading online shop for our favourite keto friendly products. All products recommended in this post are based on our personal favourites.
Keto Osso Bucco
This keto osso bucco is the perfect meal for a cold winter’s evening. It’s so hearty and warming that is the perfect winter comfort food. We have fallen in love with this keto osso bucco and have even pleased our non keto friends with this delicious dish.
Keto osso bucco is an excellent meal to cook ahead. it stores really well in the fridge and even tastes better the next day as the flavour has had time to enhance. We also love storing this in the freezer for a quick and easy weekday meal. You will be definitely adding this beef osso bucco recipe to your weekly meal prep.
Osso bucco originates from Milan in Italy. It translates to mean bone with a hole, referring to the marrow hole in the centre. Traditionally, osso bucco, uses veal shanks. In most Australian supermarkets, you will find the cut is actaully called osso bucco and is readily available at most Australian butchers and supermarkets.
In researching osso bucco, we discovered there are two versions. The older version and the more modern version. The older version used is flavoured with cinnamon, bay leaf, and gremolata. The modern version uses tomatoes, carrots, celery and onions; gremolata is optional. We have based our version of keto osso bucco on the modern version.
The best thing about osso bucco is it is generally a cheaper cut of meat that is readily available in most supermarkets. The osso bucco cut is traditionally from the top of the shin, which usually has more bone than other cuts of veal. The shank is then cross cut into portions of roughly 3cm thick. The meat is normally quite tough and is the perfect braising cut.
Low Carb Emporium
Low Carb Emporium is the premium online low carb website in Australia. They launched in October 2017 and have grown to be the stockists of the best low carb products Australia has to offer. We love Low Carb Emporium and place an order with them every couple of months. Although at the moment it feels like we are ordering more like every couple of weeks.
Jack and Yvonne have gone from shipping products out of their garage to now needing a warehouse to distribute all our favourite products. We were lucky enough to be invited to check out their new premises and were impressed by all the wonderful products they have in stock now.
For this recipe you can purchase the below ingredients from Low Carb Emporium using our code for a discount HAVEBUTTER5 on your first order.
- We used our favourite Le Creuset cast iron pan to make this recipe as it is oven proof and also works on our induction cook top. If you don’t have an oven proof pan, just use a frying pan and then transfer to an oven proof dish to cook in the oven.
- The bone broth from Low Carb Emporium is our favourite as it’s full of flavour and has clean ingredients. If you can’t access the Low Carb Emporium bone broth, stock will work just as well.
- Ghee is readily available at most supermarkets. We have found it usually in the Indian section.
- Our favourite way to serve this keto osso bucco is with our creamy cauliflower mash.
- Pair with your favourite keto vegetable like steamed broccoli, wilted spinach orcauliflower rice.
- If you really want to take this dish up a level serve it with this delicious cauliflower bake.
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You may need –
Keto Osso Bucco Stew
Keto osso bucco stew is the perfect winter warming dish. The slow cooked meat is fall of the bone and is so soft and tender. The reduced sauce is so rich and full of flavour with the tomato sauce and the stock adding a fullness of flavour. The mushrooms add texture and a richness.
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- Pre heat oven to 180C/350F.
- In a large ovenproof pan, melt 1 tbsp of ghee on medium high heat.
- Season the osso bucco generously with salt and pepper on both sides.
- Once the ghee has melted and the pan has heated, add the osso bucco. Cook for 3-4 minutes on each side, or until the meat has browned on both sides. Remove from the pan and set aside. You may need to do this in 2 batches depending on the size of your meat and the size of your pan.
- Reduce the heat to medium, Add 1 tbsp of ghee to the pan, once melted add onions to the pan and cook for 2-3 minutes. Add mushrooms to the pan and cook for a further 5-6 minutes. Once this mixture is cooking, use a wooden spoon to scrape any bits off the bottom of the pan.
- Reduce the heat to low, add in the bone broth and pasta sauce and stir to combine all of the mixture together.
- Place the osso bucco back into the pan, add any juices from the meat into the pan. Spoon the liquid mixture over the osso bucco, cover with a lid and place in the oven. Cook for 2 hours. Remove from oven, stir and place back in oven without the lid for a further 15-20 minutes. This will reduce the liquid and create a rich thick sauce.
- Once cooked, meat should fall off the bone. Remove bones, break up meat with tongs or 2 forks. Stir to combine and serve.