Step 1

Peel and chop the onion and garlic. Dice the carrot and slice the celery. Set aside.

Step 2

Using a paper towel, pat dry the meat. Season with salt and pepper from both sides.

Step 3

Set your Instant Pot to Sauté and grease with 2 tablespoons of ghee (use 6 or 8-quart/L Instant Pot). Add the beef chunks and season with salt and pepper. Cook for 2-3 minutes per side, or until browned and caramelised. This step is important as it will add flavour!

Step 4

Remove from the Instant Pot and set aside on a plate.

Step 5

Grease the Instant Pot with the remaining 1 tablespoon of ghee. Add the onion and cook for just 3 minutes, until fragrant and then add the minced garlic. Cook for another 30 seconds.Add the carrot and celery and cook for another 1-2 minutes.

Step 6

Add the tomatoes, bay leaves, thyme, lemon juice and water.Add back the browned meat and cover with the sauce.

Step 7

Cover with a lid and set to Manual. Cook on high pressure for 40 minutes. When the program has finished, let the steam release naturally for 15-20, and then turn the valve to venting to release the remaining steam.

Step 8

Remove the lid once the pressure has dropped and the lid released. Season to taste and drizzle with olive oil and serve. Optionally, you can transfer the content of the Instant pot into a large shallow casserole dish and brown under a broiler preheated to high for about 10 minutes.

Step 9

Serve with low-carb sides such as Cauli-Mash or Cauli-Rice

Step 10

If you don't have an Instant Pot, you can use a large casserole dish or Dutch oven and prepare your Osso Buco in the oven. To do that, preheat the oven to 160 °C/ 325 °F. Brown the meat and cook the aromatics in the casserole dish — just like you would using the Sauté program on the Instant Pot. Add the browned veal shanks and the remaining ingredients. Cover with a lid and bake in the oven for 75 to 90 minutes.