Low Carb Osso Bucco In Minutes!

Don't be afraid of using a pressure cooker! In this episode Dr Lucy prepares one of her favourite foods ever, Osso Bucco, which is "beef shank". It is incredibly nutritious as the bone marrow is cooked into the dish, adding gelatin and collagen. Served with cauli mash and delicious salty, buttery green beans which couldn't be easier in the microwave.

Dr Lucy's Favourite Osso Bucco with Cauli Mash & Green Beans:

Serves: 6
Protein: 74g/serve
Carbs: 10g/serve

Ingredients:

• 1.5kg Osso Bucco
• 600mL of passata
• 1 tablespoon of olive oil
• 1 sachet Mingle Spag Bol
• 150g chopped onion
• Salt to taste
• 500g bag frozen cauliflower
  
• 50g of hard cheese (we use parmesan)
• 25g of butter for cauli mash
  
• 10g butter for beans
• 400g green beans

Instructions:

1. Add 1 tablespoon of olive oil to your trusty pressure cooker.

2. Add 150g of frozen onions (or 1 chopped onion).

3. Toss in 1.5 kilograms of osso bucco.

4. Sprinkle in the contents of the Mingle Spag Bol Seasoning.

5. Pour in 600mL of passata.

6. Securely lock the pressure cooker lid and cook on high pressure for 30-40 minutes

7. Now make the cauli mash!

8. Microwave 500g frozen cauliflower covered for 6 minutes (do not add water)

9. Remove the lid and microwave uncovered for another 5 minutes

10. Add 50g of grated parmesan and 25g of butter and salt to taste

11. Blend with stick blender until smooth. It's that easy!

12. Microwave green beans for 3.5 minutes
13. Add salt to taste and 10g of butter to beans and shake through.

14. Release the pressure on the pressure cooker when the time's up.

15. Serve your delicious beans, mash and osso bucco and you're done!

This recipe is truly as easy as it gets. Enjoy an absolutely magnificent, melt in your mouth meal made simply and quickly.