Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Dice the carrot, onion, and celery.
Heat 2 tablespoons of olive oil in a large oven-safe pot or roasting dish over medium heat on your stove top (needs to have a lid). Preheat your oven to 325 F.
Remove the osso buco from the refrigerator, and season liberally with Himalayan pink salt and black pepper on all sides.
Saute the carrots, onion, and celery over medium heat until they begin to get golden brown edges. Add the smashed and minced garlic, and saute for 2 more minutes.
Remove the vegetables from the pan, add another 2 tablespoons of olive oil. Swirl the oil around the pan, then sear the shanks for 3-4 minutes per side over medium heat.
Once the osso buco is seared, remove from the pot, and deglaze with 1/2 cup of chicken stock. Use a spoon or spatula to scrape the browned bits off the bottom of the pot, which will become a lovely and flavorful stock for the dish.
Return half of the vegetables to the bottom of the pan, adding half of the diced tomatoes with it.
Liberally season the shanks on both sides with Primal Palate Garlic and Herb Seasoning. Place the shanks on top of the vegetables. Add the remaining vegetables to the dish, including the remainder of the tomatoes.
Cover the pot, and place in a 325 F oven for 2-2.5 hours. After an hour and a half, flip the shanks over, and check for tenderness. When it easily parts with a fork and falls off the bone, it's done.
Garish with a bit of parsley, and serve alongside your favorite side dish. We love serving this dish with mashed cauliflower.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.