Dairy-Free Osso Buco
Indulge in the rich and comforting flavors of this *Dairy-Free Osso Buco*, a vibrant twist on the Italian classic that's perfect for those avoiding dairy without compromising taste. Tender veal shanks are carefully seared and slow-braised in a savory medley of aromatic vegetables, dry white wine, and crushed tomatoes, enhanced with the earthy notes of bay leaves and thyme. This luxurious dish is finished with a zesty gremolata made with fresh parsley, lemon zest, and lemon juice, adding a burst of freshness to every bite. Perfect for a cozy dinner or an impressive meal for guests, this recipe pairs beautifully with a side of creamy polenta or mashed potatoes. With its lengthy simmering time yielding fall-off-the-bone tenderness, this dairy-free version of osso buco is a crowd-pleaser that packs both flavor and sophistication.
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Recipe Information
Ingredients
- 4 pieces veal shanks
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 3 tablespoons olive oil
- 1 diced medium onion
- 2 diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 cup dry white wine
- 1 cup canned crushed tomatoes
- 1.5 cups beef or chicken stock
- 2 leaves bay leaves
- 2 sprigs fresh thyme
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
Instructions
Season the veal shanks with salt and black pepper.
Dredge the seasoned shanks in flour, shaking off any excess.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the veal shanks in the hot oil until they are golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.
Stir in the crushed tomatoes and stock. Add bay leaves and thyme sprigs.
Return the veal shanks to the pot, submerging them in the liquid.
Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours or until the meat is tender and falling off the bone.
Remove the bay leaves and thyme sprigs before serving.
Mix the lemon zest, chopped parsley, and lemon juice in a small bowl to make gremolata.
Serve the osso buco hot, topped with a spoonful of gremolata.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.1 g | 122% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 602 mg | 200% | |
| Sodium | 4876 mg | 212% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 33.5 g | ||
| Protein | 169.9 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5158 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
