Osso Buco is a classic Italian dish of Milanese origin. Traditionally made with veal shanks, slowly braised in an aromatic wine sauce, it is the perfect dish for a Sunday afternoon. Serve it over risotto, polenta or pasta for a 5-star meal. This would be an amazing dinner for 2, that will really impress your special someone! Or, you can double or triple the recipe for a dinner party.
Dinner for 2
Ingredients:
- 2 veal shanks
- 1/4 cup gluten free flour
- 1/4 cup olive oil
- 1/2 sweet onion, diced
- 2 celery stalks, diced
- 2 small carrots, diced
- 3 garlic cloves, minced
- 1/2 cup red wine
- 1-1/2 cups beef stock
- 1 can (14.5 oz.) diced tomatoes
- fresh rosemary, thyme and bay leaf
- salt and pepper, to taste
- Italian parsley for garnish
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Preparation:
Preheat the oven to 325º.
Pat the veal shanks dry with paper towels. Tie them with twine, then sprinkle both sides with salt and pepper.
Add the flour to a bowl or breading tray [1]. Dredge the veal shanks to coat both sides with the flour.
Heat olive oil in an ovenproof deep skillet with cover. I used a stainless-steel everyday pan [2]. Brown the veal shanks on both sides then remove to a plate.
Next add the carrots, celery, onion and garlic to the skillet with salt and pepper to taste. Stir frequently for 2-3 minutes.
Add the wine, stir well and simmer a few minutes, to let some of the alcohol evaporate.
Finally, add the beef stock and tomatoes to the skillet and nestle the veal shanks in the center. Top with the fresh herbs.
Cover and place in the oven for 2 ½ hours.
To serve, transfer the veal shanks to dinner size bowls, one shank per person and keep warm. Remove the herbs from the skillet and puree the veggies into a sauce. Simmer with the cover off to thicken.
Spoon sauce over the veal shanks and garnish with Italian parsley.
I served mine with Taste Republic Gluten Free Tortellini [3] and this dinner was amazing! You can serve the veal with regular pasta or risotto and don’t forget to bring grated cheese to the table.
Notes ♪♫ This is another great Italian recipe that is easily converted to gluten free. The only ingredient that I had to change was the flour. Use any gluten free all-purpose flour [4], or a single grain flour like a fine grain rice flour [5]. Check labels on prepared ingredients, like beef stock. I used Swansons [6], my favorite brand as far as flavor and their beef stock is gluten free.