This recipe is adapted from The American Heart Association Cookbook and is easy to make, despite the fairly long list of ingredients. I do the browning and cooking all in the same large iron casserole dish, which reduces the cleanup.

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

1. Preheat oven to 350°F.
2. On stove top, over medium high heat, brown veal shanks in 1 tbsp oil, in a large skillet.
3. Remove the veal shanks to a plate.
4. Add remaining oil to the skillet and sauté carrot, onion, celery and garlic until wilted, about 4 minutes.
5. Place vegetables in large heavy casserole dish, and place meat on top of vegetables.
6. Add tomatoes, spreading evenly over the veal.
7. Add bay leaves, thyme, basil, oregano, pepper and lemon zest.
8. Add broth and wine.
9. 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.
10. 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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You can find more information on the gluten free section of my Excel tips website.

If you can’t find gluten-free orzo, you could substitute minute rice.

Avgolemono

• 7½ cups chicken stock (use good quality, gluten free)
• 1/2 cup orzo gluten-free pasta (or any small gluten-free pasta)
• 3 eggs
• juice of 1 large lemon
• salt and ground black pepper
• lemon slices, to garnish (optional)

1. Pour the stock into a large pan, and bring to a boil.
2. Add the pasta and cook for 5 minutes.
3. Beat the eggs until frothy, then add the lemon juice and 1 tbsp cold water.
4. Slowly stir in a ladleful of the hot chicken stock, then add one or two more.
5. Return this mixture to the pan, off the heat and stir well. Do not let the soup boil once the eggs have been added or it will curdle.
6. Season with salt and pepper and serve at once, garnished with lemon slices.

Serves 4-6.

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You can find more information on the gluten free section of my Excel tips website.

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You can find more information on the gluten free section of my Excel tips website.