Low-Carb Instant Pot Osso Buco

Step 1Peel and chop the onion and garlic. Dice the carrot and slice the celery. Set aside.

Step 2Using a paper towel, pat dry the meat. Season with salt and pepper from both sides.

Step 3Set 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 4Remove from the Instant Pot and set aside on a plate.

Step 5Grease 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.

Step 6Add the carrot and celery and cook for another 1-2 minutes.

Step 7Add the tomatoes, bay leaves, thyme, lemon juice and water.

Step 8Add back the browned meat and cover with the sauce.

Step 9Cover 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 10Remove 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 11Serve with low-carb sides such as Cauli-Mash or Cauli-Rice