Low-carb osso buco with cauli mash

Directions

1. 1
   1 Pre-heat your oven to 300°F (150°C).
2. 2
   Heat the oil in a large ovenproof pot and brown the veal shanks in batches on all sides.
3. 3
   Remove to a plate while you cook the onion, celery, garlic, and herbs until just softened.
4. 4
   4 Return the Osso Bucco to the pot add the beef stock and the apple cider vinegar. Cover and cook for 4 hours in the oven. Taste and season with salt if needed.
5. 5
   Cut the cauliflower into florets and place them in a large pot. Cover with water and bring it to the boil, then reduce the heat and simmer until the cauliflower is fork-tender. Do not overcook or you will get watery mash.
6. 6
   Place the cooked cauliflower into a colander over the sink and drain.
7. 7
   Let the cauliflower sit in the colander for about five minutes to dry out slightly. Then put the cauliflower florets into a high-speed blender and then add the cream cheese and parmesan.
8. 8
   7 Blitz until smooth and creamy. This may take a few minutes and there is always a moment where you think it won’t work, just keep going, scrape down the sides a couple of times if you need to. Once the mash is smooth and creamy, season to taste with salt and pepper.