I just got my hands on a brand new book from a friend and fellow food blogger Dr. Karen Lee. She’s my personal go to resource when I have a question about the Instant Pot and I am in love with her new keto cookbook, Keto Cooking with your Instant Pot. Last year for our Christmas party she helped guide me on cooking 6 pounds of beef brisket in my Instant Pot, and it came out perfectly, she knows her stuff!
Today I am excited because she has let me pick one of her awesome recipes to share to help you get a feel for her new book! I picked Affordable Osso Buco because, if there is one thing we all need more of, it’s affordable easy meals!
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dried bay leaf
- 2 whole cloves
- 3 (1-1½ lb [0.45 kg to 0.68 kg] each) whole soup bone shanks
- 1 tsp sea salt
- 1 tsp black pepper
- ¼ cup (60 ml) extra virgin olive (EVOO)
- 1 small onion, diced into ½” (13 mm) cubes
- 3 cloves garlic, crushed
- 1 small carrot, diced into ½“ (13 mm) cubes
- 1 stalk celery, diced into ½” (13 mm) cubes
- 2 tbsp (32 g) tomato paste
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef stock
- 2 tbsp (30 ml) Worcestershire sauce
- 3 tbsp (12g) fresh flat leaf parsley, finely chopped for garnish
- 1 tbsp (9 g) lemon zest
Place the rosemary, thyme, bay leaf, and cloves into cheesecloth and secure with kitchen twine. This will be the bouquet garni. Pat dry the soup bones with paper towel
to remove any excess moisture. Tie the meat to the bone with the kitchen twine. Season each shank with sea salt and black pepper.
Turn on the Instant Pot by pressing “Sauté” and set to “More.” Insert the inner pot and wait until the panel says “Hot.” Add 2 tbsp (30 ml) EVOO and when it’s hot, brown all sides of the beef shanks, about 2 minutes per side. Remove browned shanks and set aside.
Add 2 tablespoons (30 ml) EVOO to the inner pot, add the onion, carrot, and celery sauté for 3 minutes or until onion is soft and translucent. Add the tomato paste and mix well.
Return browned shanks to the inner pot, add wine, the bouquet garni, and beef stock. Close the lid tightly and move the steam release handle to “Sealing.”
Press “Cancel, then,” “Pressure Cooker/Manual” button and set the timer for 35 minutes on HIGH pressure. When the timer ends, you will hear a beeping sound. Allow the Instant Pot to cool down naturally until the float valve drops down. Press “Cancel” and then “Sauté.” Open the lid and carefully remove the cooked shanks from the pot and put them on a serving platter.
Remove and discard bouquet garni from the pot. Simmer for about 5 minutes and reduce the sauce by half. Press “Cancel.”
Remove the kitchen twine from the soup bones and discard. Pour the reduced sauce
from the pot over the shanks. Garnish with chopped parsley and lemon zest. Serve with vegetable of your choice or with Nourishing Cauli Mash (P.164)
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Serving Size:1/4th recipe
Amount Per Serving: Calories: 929 Total Fat: 51g Carbohydrates: 8g Fiber: 1g Protein: 92g
A little bit more about the Author in her own words…
“I am a retired Chiropractor, cookbook author, and food blogger with emphasis on holistic health and real food recipes to help working moms with busy families. While I enjoyed working with patients one-on-one, reaching people across the globe via blogging has been amazing.
And to be able to publish a cookbook to share healthy recipes so you can have fun cooking is even beyond exciting.”
Recipe reprinted with permission from Keto Cooking With Your Instant Pot by Dr. Karen S. Lee, Page Street Publishing Co. 2018. Photo Credit: Donna Crous.
Struggling with your macros on keto?- here’s a link to my favorite macro calculator .”
Looking for more affordable keto recipes? You’re in luck I have an entire meal plan written up for you! Check it out here!
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