Gluten-Free Osso Buco

Delight in the rich, comforting flavors of this Gluten-Free Osso Buco, a timeless Italian classic reimagined for gluten-sensitive food lovers. Tender veal shanks are slow-cooked to perfection in a robust medley of savory aromatics, gluten-free beef stock, and juicy diced tomatoes, creating a luxurious dish brimming with comforting warmth. A simple yet vibrant lemon-parsley gremolata offers the perfect finishing touch, adding a burst of freshness to every bite. This easy-to-follow recipe uses gluten-free all-purpose flour for dredging, ensuring the same golden, caramelized crust without compromising on dietary needs. Perfect for an elegant dinner or a hearty family meal, this dish is best served alongside creamy mashed potatoes or gluten-free polenta. With its melt-in-your-mouth meat and exquisite flavor profile, this Gluten-Free Osso Buco is sure to be your next culinary showstopper!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 4

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

Directions

Step 1

Season the veal shanks with salt and pepper on both sides.

Step 2

Dredge the veal shanks in the gluten-free all-purpose flour, shaking off any excess.

Step 3

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.

Step 4

Brown the veal shanks on both sides for about 3-4 minutes each. Remove and set aside.

Step 5

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.

Step 6

Add the minced garlic and cook for another minute until fragrant.

Step 7

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.

Step 8

Stir in the beef stock, diced tomatoes, bay leaf, and thyme sprigs. Bring to a gentle simmer.

Step 9

Return the veal shanks to the pot, ensuring they are submerged in the liquid.

Step 10

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.

Step 11

For the gremolata, mix the lemon zest and fresh parsley in a small bowl. Set aside.

Step 12

Once the veal shanks are cooked, remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper to taste.

Step 13

Serve the osso buco hot, sprinkled with fresh gremolata.

Nutrition Facts

Serving size	2541.4 grams (2541.4g)

Amount per serving	% Daily Value*
Calories	2358

Total Fat 120.00g	154%
Saturated Fat 30.40g	152%
Polyunsaturated Fat 8.90g
Cholesterol 602mg	201%
Sodium 8444mg	367%
Total Carbohydrate 119.50g	43%
Dietary Fiber 19.60g	70%
Total Sugars 31.90g
Protein 165.70g	331%

Vitamin D 0IU	0%
Calcium 431mg	33%
Iron 15mg	81%
Potassium 4218mg	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.

Source of Calories

Fat: 48.6%

Protein: 29.8%

Carbs: 21.5%