Easy Osso Buco
I first had Osso Buco when I spoke at The Low Carb Universe in Spain and it was absolutely delicious! I never knew how amazing Osso Buco could be!
My recipe for Easy Osso Buco is designed to make a large batch because it makes such great leftovers and will feed you throughout the week! You can also freeze the extra Osso Buco.
HOW TO MAKE EASY OSSO BUCO
I understand that life gets busy and sometimes we need to find shortcuts! This is why I LOVE easy recipes like this! I once always made my own bone broth and marinara sauces, but that’s because there weren’t any good store-bought options. Now I find myself making my Easy Osso Buco with Primal Kitchen Marinara Sauces! They are delicious, organic and they do not have any sugar nor vegetable oils in the ingredients!
Primal Kitchen Marinara Sauces are not only filled with top quality ingredients, it is also delicious! I love that I can easily open a jar and use it to make my Easy Osso Buco in an instant!
Primal Kitchen is SO generous that they are doing a special discount for all of my readers! Use code: Maria for 20 % off!
Click HERE to get Primal Kitchen Marinara Sauces!
Easy Osso Buco
Ingredients
- 3 1-pound cross-cut veal shanks
- 2 teaspoons Redmond Real salt
- 1½ teaspoons fresh ground black pepper
- 1 small onion cut into ½-inch pieces
- 2 cups Primal Kitchen Tomato Basil Marinara or Roasted Garlic Marinara
- 2 cups chicken bone broth
- ½ cup apple cider vinegar
Instructions
- Season the shanks with the salt and pepper. Place the onion pieces in a 4-quart slow cooker. Place the tied shanks on top of the onions. Add the Primal Kitchen Marinara, broth, and vinegar. Make sure that the liquid is three-quarters up the sides of the shanks. If needed, add more broth.
- Cover and cook on low until the meat is fork-tender, about 6 hours. Gently remove the shanks and place them on a serving platter. Pour the liquid from the pot over the shanks and serve.
- Store extras in an airtight container in the fridge for up to 6 days. To reheat, place a shank into a cast iron skillet with a cup of leftover sauce. Place in a 350 degree F oven for 5-10 minutes or until heated through.
TESTIMONY OF THE DAY
“Well, I didn’t expect to feel emotional over this but here we are!
In two years, I have gotten sober, lost a baby, had a beautiful daughter who was in the NICU for the first 2 months of her life, and stopped taking care of myself due to pandemic life. 3 months ago I decided it was enough, and thanks to the delicious recipes and unwavering guidance of Maria Emmerich my life has changed.
I go for a walk every day with my daughter, I eat foods I love, and the PTSD and anxiety I have lived with since a serious accident in my early 20’s has become much more manageable. I am grateful!” Helen
