Gluten-Free Osso Bucco

Savor the rich, comforting flavors of Gluten-Free Osso Bucco, a classic Italian dish reimagined for those who are gluten-sensitive or simply looking for a wholesome twist. Tender, fall-off-the-bone veal shanks are seared to perfection and braised low and slow in a medley of aromatic vegetables, dry white wine, and savory chicken stock, creating a deeply flavorful sauce. Dredged in cornstarch instead of traditional flour, this recipe ensures a silky, gluten-free finish. Topped with a zesty gremolata of fresh parsley and lemon zest, this hearty dish is perfect for impressing guests or treating your family to a special dinner. Pair it with creamy gluten-free risotto or fluffy mashed potatoes for a meal that's as satisfying as it is elegant.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

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

Directions

Step 1

Season the veal shanks with salt and black pepper on both sides. Dredge each shank lightly in cornstarch, shaking off any excess.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Serve the gluten-free osso bucco hot, with your choice of side dish such as gluten-free risotto or mashed potatoes.

Nutrition Facts

Serving size	3110.4 grams (3110.4g)

Amount per serving	% Daily Value*
Calories	3505

Total Fat 158.00g	203%
Saturated Fat 49.50g	248%
Polyunsaturated Fat 6.10g
Cholesterol 1398mg	466%
Sodium 4267mg	186%
Total Carbohydrate 108.60g	39%
Dietary Fiber 15.60g	56%
Total Sugars 26.30g
Protein 371.00g	742%

Vitamin D 0IU	0%
Calcium 484mg	37%
Iron 26mg	146%
Potassium 6114mg	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.

Source of Calories

Fat: 42.6%

Protein: 44.4%

Carbs: 13.0%