Osso Buco is a perfect Sunday afternoon meal and also tops Paleo food.

Meaty goodness surrounding marrow bones slowly braised in bone broth.  What more can one ask for on a Sunday afternoon.

• 6 grass fed beef shanks
• Sea salt and freshly ground black pepper
• Ghee, raw milk butter, or tallow, we prefer tallow!
• 8 Capers (or more if you like)
• 4 cloves of garlic, whole
• 2 Tablespoons tomato paste
• 2 large carrots, 3 celery sticks, 1 onion diced
• 1 1/2 Tablespoons chopped herbs, we use parsley & thyme
• About 100ml lemon juice freshly squeezed.
• 2 cups of Freed Broth, veal or beef.
• 200ml tomato puree
• 2 bay leaves
• 2 Tablespoons of capers, drained
• Fresh flat leave parsley for serving

Preheat the oven to 180C.  In a large heavy based stock or potjie pot, melt 1-2 Tablespoons of your fat of choice over medium heat, covering the bottom of your pot.

Add garlic cloves and sprigs of fresh thyme to the browning fat.

Sprinkle the shanks on both sides with sea salt and pepper. Place the shanks into the pot and brown for 5 minutes on each side.

Put the capers, garlic and tomato paste into a small bowl and smash it together with the back of a fork, and set it aside.

Once browned, remove all the shanks from your pot add in the carrots, onions, and celery and sauté for 5 minutes.

Add in the caper & tomato paste mixture and the chopped herbs. Give it a 1 minute good stir.

Add the lemon juice, tomato puree, bay leaves and your 2 cups of Freed Broth.

Now, add your shanks back into the pot, nestling them into the liquid. Cover your pot and place it in the oven for 1.5 hours.

While the shanks are braising in the oven, make the a mash. Be it a cauliflower (low carbs), potato, sweet potato or pumpkin mash, the choice is yours!

Serve Osso Buco on top of the mash, with a wholesome helping of sauce from the pot, top with fresh parsley.

Sublime!

Ps. This recipe works great with short ribs too!