📝 About This Recipe
Hailing from the heart of Lombardy, this Italian classic features cross-cut veal or beef shanks braised until the meat is succulent and literally falling off the bone. By swapping traditional flour for a light sear and omitting starchy thickeners, we’ve crafted a keto-masterpiece that preserves the rich, marrow-infused depth of the original. The finishing touch of bright, citrusy gremolata cuts through the decadence, making every bite a perfect balance of earthy and fresh.
🥗 Ingredients
The Meat
- 4 pieces Veal or Beef Shanks (approx. 1.5 inches thick, tied with kitchen twine)
- 1 teaspoon Sea Salt (more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Avocado Oil (for high-heat searing)
The Braising Base (Soffritto)
- 2 tablespoons Butter (grass-fed preferred)
- 1/2 cup Onion (finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato Paste (no sugar added)
- 1/2 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
- 2 cups Beef Bone Broth (unsalted)
- 1/2 cup Canned Crushed Tomatoes (San Marzano preferred)
- 3 sprigs Fresh Thyme
- 2 pieces Bay Leaf
The Gremolata Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 tablespoon Lemon Zest (from one large lemon)
- 1 clove Garlic (grated or microplaned)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Pat the shanks completely dry with paper towels; moisture is the enemy of a good sear.
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2
Tie a piece of kitchen twine around the center of each shank. This prevents the meat from falling off the bone during the long braise.
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3
Generously season both sides of the shanks with salt and pepper. Do not use flour; the natural proteins will caramelize beautifully on their own.
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4
Heat avocado oil in a large Dutch oven over medium-high heat. Once shimmering, sear the shanks for 5-6 minutes per side until a deep golden-brown crust forms.
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5
Remove the shanks from the pot and set aside on a plate. Lower the heat to medium and add the butter.
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6
Add the onion and celery to the pot. Sauté for 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
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7
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it turns a dark rust color. This 'caramelizing' of the paste adds incredible depth.
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8
Pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up all the brown bits (the fond) from the bottom of the pot.
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9
Add the bone broth, crushed tomatoes, thyme, and bay leaves. Bring the liquid to a gentle simmer.
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10
Place the shanks back into the pot. The liquid should come about halfway up the sides of the meat. If too low, add a splash more broth.
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11
Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise for 2 to 2.5 hours, or until the meat is fork-tender.
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12
While the meat braises, prepare the gremolata by mixing the parsley, lemon zest, and grated garlic in a small bowl. Set aside.
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13
Once the meat is tender, carefully remove the shanks. If the sauce is too thin, simmer it on the stovetop for 5-10 minutes to reduce and thicken.
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14
Snip the twine off the shanks. Plate the meat, ladle the rich sauce over the top, and sprinkle generously with the fresh gremolata.
💡 Chef's Tips
Always tie your shanks with kitchen twine; otherwise, the meat will detach from the bone and the marrow might fall out prematurely. Don't skip the deglazing step with wine; the acidity is crucial for balancing the fattiness of the beef marrow. If you prefer a thicker sauce without using flour, blend a small portion of the braised vegetables and stir them back into the liquid. For the best flavor, make this dish a day in advance; the flavors deepen significantly after a night in the refrigerator. Ensure you use a heavy-bottomed pot like a cast-iron Dutch oven to maintain a consistent temperature throughout the long braise.
🍽️ Serving Suggestions
Serve over a bed of creamy cauliflower mash seasoned with parmesan and butter. Pair with sautéed garlic spinach or roasted asparagus spears for a hit of green. Accompany with a glass of dry Italian red wine like a Chianti or Nebbiolo (in moderation for keto). Provide small spoons for your guests so they can scoop out the buttery, nutrient-dense marrow from the center of the bones.