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. 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. 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 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, or a single grain flour like a fine grain rice flour. Check labels on prepared ingredients, like beef stock. I used Swansons, my favorite brand as far as flavor and their beef stock is gluten free.
Remove the sausage casings and cut the sausage into small pieces. Add to the skillet with the veggies.
When the sausage starts to brown, push the meat and veggies to the sides of the pan and add the tomato paste in the center.
Let it toast for a few minutes, then stir it into the sausage and veggies.
Add the wine, and saffron water, garlic, basil, oregano and bay leaf.
Let the wine cook off for a few minutes, then add the crushed tomatoes and the tomato sauce. Stir well, and simmer 30-45 minutes with the lid slightly ajar to allow the sauce to thicken as it cooks. Stir the sauce every 10 minutes while it simmers.
Serve this wonderful sauce over your favorite pasta and finish with grated cheese. Pecorino Romano is traditional with this dish, but you can use Parmigiano Reggiano.
Notes ♪
What about gluten?
Wait, no eggs?
Another unique feature.
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Whisk together the flour and salt in the bowl of a stand mixer. Pour in the infused liquid through a sieve, reserving the saffron threads.
Add the remaining water 1 tbsp. at a time until you have a very soft, smooth dough, like this.
Use a spatula to gather the dough into a ball, then cover and let it rest at room temperature for about 20 minutes.
Now roll each piece over the Malloreddus paddle, you can use your fingers or a bench knife. Be sure to keep the paddle generously floured as you work. A 
Arrange the pasta on a lightly floured baking pan in a single layer. I lined mine with wax paper. At this point, you can cover the pasta with plastic wrap and refrigerate it until you are ready to start cooking.
For longer term storage, place the pan in the freezer for a few hours, then transfer the pasta to a freezer safe bag.
Ingredients:
Mist a muffin tin with cooking spray. 
Bake for 15 minutes. Check the center with a toothpick, and if it comes out dry, they are done.
Brush the tops with melted butter, then transfer to a rack to cool.
Muffins can be stored at room temperature for one day, and any leftover after that can be frozen.
Yes, they are gluten free!
You are going to love this recipe! 
This recipe is another of my experiments with blending these 2 flours together. I really think I have hit on the perfect flavor and texture of Italian Bread that I was looking for. You can use all bread flour if preferred.
Ingredients:
No stand mixer? You can combine everything in a large bowl with a 
Now cover the bowl with plastic wrap and leave it on the counter (room temperature) overnight for 12-13 hours. I like to make my dough around 8pm, then shape the rolls while I’m having coffee the next morning, around 9am.
In the morning, preheat the oven to 475º with a 
Flour your work surface and gently roll each section into a torpedo shape (oval with tapered ends). Arrange them on a lightly floured baking sheet lined with parchment or use a 
Place in the oven and spray the rolls and sides of the oven with water to create steam. Bake for 35 minutes at 475º, then remove from the pan and bake directly on the stone during the last 10 minutes.
Rolls are done baking when the internal temperature reaches 210º. The crust should be firm and dry, and you will get that hollow sound when you give the rolls a sharp tap. Remove from the oven and place on a rack to cool.
What would you do with a homemade, hot out of the oven Italian roll like this? Dip it in olive oil, or slather with garlic butter and toast it? Slice it thin for bruschetta? Maybe load it up with veggies, cold cuts and cheese to make a panino (a/k/a sub, hoagie)! And for big appetites, you can serve them as dinner rolls (mop up that sauce!) or sandwich rolls.
However you choose to enjoy them, these rolls are delicious!
Whisk together the dry ingredients (sorghum flour through salt).
Add the dry ingredients to the wet and mix with the paddle attachment for 8 minutes to form a thick batter.
The recipe makes a small batch, breakfast for two. I ended up with 5 full size pancakes and one mini pancake. You can double or triple the recipe for a large family, or if you want extra to freeze for later.
Preparation:
Set up 2 bowls, whisk together the dry ingredients in one bowl (I strongly recommend that you weigh the flour), and the wet ingredients in the other. Stir the wet and dry ingredients together, just until moistened.
Melt butter 1 tbsp. at a time on the griddle. Scoop batter by 1/3 cups and add to the griddle, leaving space in between.
Cook for 5 minutes then flip. Cook 3-5 more minutes. Keep in mind that gluten free pancakes take longer to cook than regular pancakes. Check if they are done by inserting a toothpick in the center. If it comes out dry, they are ready.
If you have a little batter left over at the end, you can make a test pancake, here’s mine. Just one bite!
You can serve the pancakes immediately or freeze for later. I let mine cool completely on a rack, then wrapped them separately and stored in freezer safe bags.
Read on
Preparation:
Next, working with one bowl at a time, add one egg to the bowl of a 
Hint: make the white dough first, so that you don’t have to wash the chopper in between batches.
Lightly flour a large cutting board. Working with one color dough at a time, divide the ball in half and roll each section into a rope. Be patient, if it doesn’t roll easily dust with a little flour and gently press down with your palms as you roll the dough back and forth.
Roll each piece of dough between your palms then use your hand or a bench knife to roll it over a floured gnocchi board to create the ridges.
Place the finished pasta in a single layer on a floured baking sheet. I lined mine with wax paper.
You can keep the pasta in the refrigerator if cooking the same day. Beyond that I recommend freezing it in an airtight container or freezer safe bag. I placed mine in the freezer right on the baking sheet and when they were firmed up, I transferred them to a 
Making the pasta was a little time consuming, but I did it on a Sunday and froze it to have during the week. Freezing did not affect the texture at all, and the pasta cooked perfectly to al dente.