Low-carb osso buco with cauli mash

Low-carb osso buco with cauli mash

This recipe will have you counting down the hours to dinnertime! The deep infusion of flavors and tender osso buco just melt in the mouth. Paired with a creamy cauli-mash, this is the ultimate comfort meal. Even better, the dish literally cooks itself while you work.

Low-carb osso buco with cauli mash

This recipe will have you counting down the hours to dinnertime! The deep infusion of flavors and tender osso buco just melt in the mouth. Paired with a creamy cauli-mash, this is the ultimate comfort meal. Even better, the dish literally cooks itself while you work.
USMetric
6 servingservings

Ingredients

Osso bucco
  • 3 tbsp 3 tbsp olive oil
  • 4 lbs 1.8 kg veal shanks*
  • 11 oz. (2 cups) 300 g (450 ml) yellow onion, finely choppedyellow onions, finely chopped
  • 4 (523 oz.) 4 (160 g) celery stalk, dicedcelery stalks, diced
  • 4 4 garlic clove, finely choppedgarlic cloves, finely chopped
  • 4 4 bay leafbay leaves
  • 4 4 fresh rosemary sprigs
  • 4 4 fresh thyme sprigs
  • 3 cups 700 ml beef broth
  • 2 tbsp 2 tbsp cider vinegar apple
  • 2 tbsp 2 tbsp tomato paste
  • salt, if needed
  • ½ tbsp ½ tbsp ground black pepper
Cauli mash
  • 213 lbs 1.1 kg cauliflower, cut into florets
  • 4 oz. (½ cup) 110 g (110 ml) cream cheese
  • ½ cup (113 oz.) 120 ml (40 g) shredded Parmesan cheese
  • 1 tbsp 1 tbsp butter
  • sea salt and ground black pepper to taste
This recipe has been added to the shopping list.

Instructions

Instructions are for 6 servings. Please modify as needed.

Osso bucco

  1. Pre-heat your oven to 300°F (150°C).
  2. Heat the oil in a large ovenproof pot and brown the veal shanks in batches on all sides.
  3. Remove to a plate while you cook the onion, celery, garlic, and herbs until just softened.
  4. Return the Osso Bucco to the pot add the beef stock, apple cider vinegar, and tomato paste. Cover and cook for 4 hours in the oven. Taste and season with salt if needed.

Cauli mash

  1. Place the cauliflower florets in a large pot. Cover with water and bring it to the boil, then reduce the heat and simmer until the cauliflower is fork-tender. Do not overcook or you will get watery mash.
  2. Place the cooked cauliflower into a strainer over the sink and drain. Let the cauliflower sit in the strainer for about five minutes to dry out slightly. Then put the cauliflower florets into a high-speed blender and then add the cream cheese and parmesan.
  3. Blitz until smooth and creamy. This may take a few minutes and there is always a moment where you think it won’t work, just keep going, scrape down the sides a couple of times if you need to. Once the mash is smooth and creamy, season to taste with salt and pepper.

I can't find veal shanks, what to do?

If you can’t easily find veal shanks cuts, then any slow cooking beef such as cheeks, chuck or prime rib will work perfectly. If boneless estimate about 8 oz per serving.

Use the slow cooker

Alternatively, brown your osso bucco and then add it with all of the other ingredients to your slow cooker and cook on low for 8 hours.

Recommended special equipment

Blender or food processor, strainer, large ovenproof pot or slow cooker

You might also like

DD+ MEMBERSHIP

💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

2 comments

  1. Gentiann
    When do you add the tomato paste ? It's in the ingredients list but not in the recipe instructions.
    Reply: #2
  2. Kerry Merritt Team Diet Doctor

    When do you add the tomato paste ? It's in the ingredients list but not in the recipe instructions.

    Thanks for pointing that out. I will let our recipe team know!

Leave a reply

Reply to comment #0 by