Cooking Time: ~8 - 12 hours
The following only serves as a guide. Actual figures will vary depending on specific ingredients used.
Osso Buco is a vaguely popular cut of meat, to be precise, it’s Veal Shank, the name Osso Buco translates to bone with a hole. It’s also delicious full of marrow, fat, and connective tissue, though because of the amount of that, it does need slightly longer to cook, making it the perfect for the slow cooker, or a great weekend dish.
For this, you’re going to need a decent-sized, oven-safe dish.
Pretty much just this.
This is an easy, yet critical step, in the over all process. Take a pan, cast iron if possible, and turn it up as high as it goes. And like all the best things in life, this too, starts with Bacon Grease.
In a more orthodox recipe, you would lightly dust the meat in flour, but that’s not very Keto at all. Make your cuts look like below before moving on.
With the meat seared, place it in a decently sized dish. Sprinkle some dried herbs, and even some salt and pepper, over the top.
And of course, it’s time for mushrooms
Take a large can of tomatoes and pour over the top, ensuring a level coating.
Cover the dish in foil, and put it in the oven at 100-120º C. You can preheat the oven, but because of the extended cooking time, it isn’t necessary.
Leave it for 8-12 hours, or as long as it takes to be exceptionally tender, but by all means, check it out at the 8 hour mark and take it from there.
When it’s finished, it’ll look a little something like this
Use big plates, add a piece of Osso Buco and spoon out some of the fat, tomato, and mushroom sauce. Because it’s been cooking slowly, it would have reduced slightly, so the tomato should have a certain sweetness to it, as the water and acidity has evaporated away.
Enjoy watching people’s eyes roll back in their head as they eat this.