Osso Buco
I made Osso Buco tonight — it’s a great dish for a Sunday, because it takes a while to cook, so you can start it mid-afternoon.
This recipe is adapted from The American Heart Association Cookbook
Osso Buco
- 4 veal shanks (1″ thick) with bone, about 2¾ lbs
- 2 tbsp olive oil
- 1 carrot grated
- ½ large onion, finely chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 19 oz can diced tomatoes
- 2 bay leaves
- 4 sprigs fresh thyme or ½ tsp dried thyme
- ½ tsp basil
- ½ tsp oregano
- freshly ground black pepper
- 2 strips lemon zest, 1½” x ½”
- 1 cup gluten free beef broth
- ½ cup dry white wine
- Rice
- Preheat oven to 350°F.
- On stove top, over medium high heat, brown veal shanks in 1 tbsp oil, in a large skillet.
- Remove the veal shanks to a plate.
- Add remaining oil to the skillet and sauté carrot, onion, celery and garlic until wilted, about 4 minutes.
- Place vegetables in large heavy casserole dish, and place meat on top of vegetables.
- Add tomatoes, spreading evenly over the veal.
- Add bay leaves, thyme, basil, oregano, pepper and lemon zest.
- Add broth and wine.
- Cover and bake 1½ to 2 hours, until meat is tender and sauce is thickened. If necessary, add more water during the cooking, to prevent meat from drying out.
- Serve over rice.
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You can find more information on the gluten free section of my Excel tips website.
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