Low Carb Osso Buco

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    3 h 0 min

  • ready time

    ready time

    3 h 20 min

Low Carb Osso Buco

5 ratings

This Keto dish is the ultimate Osso Buco recipe! Beef shank is seasoned with salt and pepper and then simmered in a mixture of white wine, tons of garlic, carrots, celery, and onion to make the most delicious, fatty, tender, fall-off-the-bone meat. While this dish takes some time to cook, it is relatively easy to do. Once the meat is in the oven, you can forget about it until the timer goes off. Osso buco is a very cost-effective dish at home, but it is restaurant-level food!

What is osso buco?

Osso buco is the cross-section of a beef shank that is traditionally used in Italian cooking. The taste and texture of beef shank are very much like oxtail when appropriately cooked; it is very tender and full of gelatinous collagen, perfect for any Keto-dieter!

What kind of wine can I use?

Feel free to use any dry wine (that is Keto and Low Carb-friendly), whether white or red. A bottle of cheap wine is all you need; no need to splurge on anything costly.

Do I have to use the oven to make osso buco?

No, you could very well simmer the pot over a flame, but the oven allows the food to cook low-and-slow at a very controlled temperature. This cooking method is the number one way to make the most flavorful and tender piece of meat. It will be well worth the wait!

Serving suggestions

Serve Keto Osso Buco with Low Carb Cauliflower Mash for an incredible Low Carb experience https://www.carbmanager.com/recipe/low-carb-cauliflower-mash.


2 tsp bay leaves = 2 whole leaves

3 tbsp fresh rosemary = 1 sprig

  • Net Carbs

    6 g

  • Fiber

    1 g

  • Total Carbs

    7.2 g

  • Protein

    4.4 g

  • Fats

    9.8 g

202 cals

Low Carb Osso Buco

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Beef Shank Crosscuts Separable Lean Only Trimmed To 1/4" Fat Choice Raw

    Beef Shank Crosscuts Separable Lean Only Trimmed To 1/4" Fat Choice Raw

    3-½ lb

  • Black Pepper

    Black Pepper

    ½ teaspoon

  • Carrots


    1 medium - 6" to 7" long

  • Celery


    2 medium - stalk - 7 1/2" to 8" long

  • Onion


    1 small

  • Garlic


    10 clove

  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    ¼ cup

  • Peppercorns


    1 teaspoon

  • Kosher Salt

    Kosher Salt

    2 tsp

  • Bay Leaf

    Bay Leaf

    2 teaspoon

  • Rosemary, Fresh

    Rosemary, Fresh

    3 tablespoon

  • White Wine

    White Wine

    2-½ cup

  • Water


    2 cup

Recipe Steps

steps 6

3 h 20 min

  • Step 1

    Preheat an oven to 300 F. In the meantime, prepare the beef shanks by drying them off with a paper towel. Sprinkle them on both sides with 1 tsp kosher salt and ½ tsp black pepper. Try to use freshly cracked black pepper; if you can, it makes all the difference in flavor.
    Step 1
  • Step 2

    Peel the carrot and cut them into larger pieces. Wash and slice the celery into 2 ½” pieces. The garlic cloves can stay whole. Slice the onion in half and remove the skin. Cut the onion into quarters and break apart the layers. Set all the vegetables aside for now.
    Step 2
  • Step 3

    Heat a 5-quart Dutch oven over medium heat until very hot. Add in the olive oil. There should be enough oil to coat the bottom of the pan. Turn the heat up to medium-high for 30 seconds. Add the shanks and allow them to sear for several minutes, about 5-7 minutes per side. Searing the meat will allow for the most delicious browning and flavor.
    Step 3
  • Step 4

    Once both sides are seared, remove the shanks to a clean plate and set them aside.
    Step 4
  • Step 5

    Pour in all the vegetables, including the garlic cloves, and saute them in the residual beef fat and olive oil until browned, about 2-3 minutes.
    Step 5
  • Step 6

    Place the beef shanks on top of the vegetables and add in the wine, water, bay leaves, and rosemary sprig. Cover the pot with a lid and bring the mixture to a boil. Once at a boil, place the pot into the oven. Allow the meat to cook in the oven for 2 ½-3 hours or until the meat is so tender it is starting to fall off the bone. Patience is key here. Serve the beef hot with a great Keto side.
    Step 6

Comments 19

  • FabulousCauliflower801393

    FabulousCauliflower801393 3 years ago

    So delicious! Definitely making it again and again

    • RoseT

      RoseT 3 years ago

      I make a variation of this recipe using a small onion, 2 cloves of garlic, salt and pepper to taste along with Italian seasoning. Sear both sides, then add I can of diced tomatoes and more seasoning to taste. Simmer on the stove for a couple of hours and then eat with Konjak noodles. 1 shank and about 4 tablespoons of sauce. I love it with red wine and without. Your choice. I'm not sure of the carb count but it's amazingly good! My guess is about 6 net carbs per serving if you don't use wine and approx 2 tbsp of cooked onion.

      • Gma

        Gma 3 years ago

        What if you don’t want to use wine?

        • Gail

          Gail 3 years ago

          I was completely amazed at the difference there is in flavor between using broth and using wine. I will never go back to just broth.

        • France

          France 3 years ago

          There is no alcohol in cooked wine. Just good flavour.

        • Morning2glory

          Morning2glory 3 years ago

          I used beef broth because I am not drinking wine right now.

        • JoPi

          JoPi 3 years ago

          Don't skip the wine! It is the base of flavour and au jus.

      • Bward

        Bward 3 years ago

        This makes one serving? Explain Omad day please.

        • kays3272a78

          kays3272a78 3 years ago

          OMAD is the term for one meal a day. Some ketoers who fast follow this regime.

      • Vartip

        Vartip 3 years ago

        Classic osso buco is made with bell peppers instead of celery, thyme instead of rosemary and always red wine. All vegetables are discarded and the meat is served on top of a starch of some sort and drenched in the au jus. My "starch" is cauliflower rice or mashed celery root. I cook it in the Instapot and is ready in 60 minutes total, including the saute time. The fiber and half the carbs from the vegetables should be subtracted since they are discarded before consuming. And last - I would never cook with wine I would not drink, so "cheap wine" is not the way to go for a true restaurant style dish.

        • France

          France 3 years ago

          Agree for the wine.

        • Carbycat

          Carbycat 3 years ago

          Wholeheartedly agree! Well said!

        • Krabklaws

          Krabklaws 3 years ago

          I wana more Vartip recipes.

        • VJN

          VJN 3 years ago

          Useful tips especially the Instant Pot. Thanks!

      • JenM

        JenM 3 years ago

        Classic dish! Very yummy.

        • DaMamaLlama

          DaMamaLlama 3 years ago

          Yeah sure.. might as well use my entire protein and fat macros for the whole day on one dish....smh

          • Mamalouise

            Mamalouise 3 years ago

            Divide the net carbs by 6 servings. That’s 2.7 carbs per serving.

          • NaNaOpps

            NaNaOpps 3 years ago

            Isn’t it great you’re not required to eat it? I on the other hand appreciate the variety of recipes and on my Omad days will absolutely give this a try. That’s the great thing about choice! Thank you for this fabulous recipe!

          • TinaChic

            TinaChic 3 years ago

            Yep! Omad!