Osso Buco de Bison Canadien, Purée de Céleri-rave
Canadian Bison Osso Buco with Celery Root Puree (Keto)
Yes, with a tweak: ensure braising liquid contains minimal high-carb vegetables and no added sugar or thickeners. About 12g net carbs per serving, on the higher side for Canadian food, so watch the portion.
What it is
Slow-braised Canadian bison osso buco (cross-cut shank) in a rich, savory broth, served over a creamy celery root puree.
Key ingredients
Bison osso buco, beef broth, red wine (dry), carrots (minimal, for flavor), celery, onion (minimal, for flavor), garlic, tomato paste (minimal), fresh herbs (rosemary, thyme), celery root, heavy cream, butter, olive oil, salt, black pepper.
How to make it keto
Ensure braising liquid contains minimal high-carb vegetables and no added sugar or thickeners. Substitute traditional polenta or risotto with celery root puree. Confirm no sugary glazes on the meat.
Watch out for
Carrots/onions/tomato paste in braising liquid, traditional carby sides (polenta, risotto), hidden sugars in sauce.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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