Gluten-Free Osso Buco
Indulge in the hearty elegance of Gluten-Free Osso Buco, a flavorful twist on the classic Italian dish that's perfect for those seeking a gluten-free upgrade. Tender veal shanks are seasoned, lightly dredged in gluten-free flour, and browned to perfection before simmering in a rich medley of dry white wine, gluten-free beef stock, and fragrant aromatics like onion, garlic, and thyme. A vibrant gremolata of lemon zest and parsley adds a fresh, citrusy finish to this slow-cooked masterpiece. Ideal for a comforting yet refined dinner, this dish pairs beautifully with gluten-free sides like polenta or mashed potatoes, making it an irresistible centerpiece for your table.
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Recipe Information
Ingredients
- 4 pieces Veal shanks
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 4 tablespoons Olive oil
- 0.5 cup Gluten-free all-purpose flour
- 1 large Onion
- 2 large Carrots
- 2 Celery stalks
- 3 Garlic cloves
- 1 cup Dry white wine
- 3 cups Gluten-free beef stock
- 1 14-ounce can Canned diced tomatoes
- 1 Bay leaf
- 3 Thyme sprigs
- 1 tablespoon Lemon zest
- 0.25 cup Fresh parsley
Instructions
Season the veal shanks with salt and pepper on both sides.
Dredge the veal shanks in the gluten-free all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Brown the veal shanks on both sides for about 3-4 minutes each. Remove and set aside.
Add the remaining 2 tablespoons of olive oil to the same pot. Add the chopped onion, carrots, and celery, cooking until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Pour in the white wine, scraping up any browned bits from the bottom. Let it simmer for about 5 minutes until the wine reduces by half.
Stir in the beef stock, diced tomatoes, bay leaf, and thyme sprigs. Bring to a gentle simmer.
Return the veal shanks to the pot, ensuring they are submerged in the liquid.
Cover the pot and reduce the heat to low. Simmer for 1.5 to 2 hours, or until the meat is tender and nearly falling off the bone.
For the gremolata, mix the lemon zest and fresh parsley in a small bowl. Set aside.
Once the veal shanks are cooked, remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper to taste.
Serve the osso buco hot, sprinkled with fresh gremolata.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 8444 mg | 367% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 31.9 g | ||
| Protein | 165.7 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 4218 mg | 90% | |
*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.
