Gluten-Free Osso Bucco
Indulge in the rich, comforting flavors of Gluten-Free Osso Bucco, a classic Italian dish reimagined to suit gluten-free diets without compromising on taste. This recipe features tender veal shanks simmered to perfection in a vibrant blend of dry white wine, chicken stock, and canned tomatoes, infused with aromatic herbs like thyme and bay leaves. A light cornstarch coating ensures a luxurious, gluten-free sauce that clings beautifully to the meat. Finished with a zesty gremolata of fresh parsley and lemon zest, this dish delivers depth and complexity in every bite. Perfect for special occasions or hearty family dinners, pair this savory masterpiece with gluten-free risotto or creamy mashed potatoes for a memorable meal that satisfies every palate.
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Recipe Information
Ingredients
- 4 pieces (about 12 ounces each) Veal shanks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 cup Cornstarch
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 2 medium Carrot, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 1 14-ounce can Canned diced tomatoes
- 2 cups Chicken stock
- 3 sprigs Thyme sprigs
- 2 leaves Bay leaves
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
Instructions
Season the veal shanks with salt and black pepper on both sides. Dredge each shank lightly in cornstarch, shaking off any excess.
Heat olive oil in a large Dutch oven over medium-high heat. Add the veal shanks and sear them on all sides until browned, about 4 minutes per side. Remove from the pot and set aside.
In the same pot, add the diced onion, carrot, and celery. Sauté the vegetables over medium heat until they begin to soften, about 8 minutes. Add the minced garlic and cook for another minute.
Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer and reduce by half, about 4 minutes.
Stir in the canned diced tomatoes and chicken stock. Add the thyme sprigs and bay leaves. Nestle the browned veal shanks back into the pot, making sure they are mostly submerged in the liquid.
Bring the mixture to a gentle simmer. Cover the pot with a lid and transfer it to a preheated oven at 350°F (175°C). Cook for 1.5 to 2 hours or until the meat is tender and easily pulls away from the bone.
Carefully remove the pot from the oven. Discard the bay leaves and thyme sprigs. If desired, skim off any excess fat from the surface of the sauce.
Before serving, mix the lemon zest and chopped fresh parsley in a small bowl to make a gremolata. Sprinkle over the osso bucco for garnish.
Serve the gluten-free osso bucco hot, with your choice of side dish such as gluten-free risotto or mashed potatoes.
Nutrition Facts
Calories |
3505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1398 mg | 466% | |
| Sodium | 4267 mg | 186% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 26.3 g | ||
| Protein | 371.0 g | 742% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 6114 mg | 130% | |
*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.
