Dinner/ Recipes

Easy (fall off the bone) Osso Bucco with tomato

Gluten-free, Dairy-free

Osso Bucco is a classic Italian (Milanese) dish, that traces its origins to the Lombardy region of Italy, where it first emerged in the 19th century as a way to celebrate the rich, slow-cooked flavors of cross-cut veal shanks, braised with vegetables, white wine, and broth. The classic recipe uses veal shanks with white wine and broth, however I use canned or jarred tomatoes instead since I never have white wine in my house and always have tons of tomatoes!
You’d be surprised at how easy this elegant dish is to make, as most of the time goes into the braising and cooking.

Infusing the dish with tomatoes not only enriches its flavor profile but also allows for a delightful pairing with pasta, such as the gluten-free chickpea pasta I’ve chosen here, crafting a nutritious and complete meal for dinner. The magic of braising transforms the dish, bringing an unparalleled depth of flavor and rendering the meat so tender it achieves melt-in-your-mouth perfection. While the process requires the meat to simmer longer than usual, the oven does the lion’s share of the work, sparing you from additional prep or active cooking! This, my friends, is a true culinary boon, culminating in the ultimate winter feast – warm, comforting, robust, and rich with earthy undertones,

Four Veal or Beef Shanks: (note: the traditional recipe calls for veal, which is soft and tender, but not everyone likes the idea of eating veal, and I have found that beef shanks work just as well!)
I have been able to find the shanks at most supermarkets, if not head to your local butcher.
A Dutch Oven: A Dutch oven is a heavy-duty pot with a tight-fitting lid that is used for braising, stewing, baking, and a variety of cooking methods. Traditionally made from cast iron, Dutch ovens are known for their ability to retain and evenly distribute heat, making them ideal for slow-cooking recipes. They can be used on the stovetop or in the oven, and modern versions may be coated with enamel to prevent sticking and rust, and to eliminate the need for seasoning
Flavor base: using a mirepoix of celery, carrots and onions, along with fresh rosemary and sage, you boost your flavor profile enormously
Canned or jar Tomatoes: using a can of tomatoes, ensure you choose crushed or puree. This works best for this recipe. You can also buy jars of tomatoes called “passata” but the key here is to make sure you don’t use a tomato sauce- read the ingredients and ensure there are ONLY tomatoes in the jar- no flavored sauces!!
Don’t be shy with the salt: salt is what gives flavor to our food, so don’t be shy or scared. Many people often under salt their meals, believing this to be healthier, and unless you have underlying conditions, it often is not. So don’t be shy and salt away! But there is a fine line to oversalting too. Therefore the rule for salting is always start less, taste, and add more until you feel the dish tastes good.

This osso bucco really is so easy to make! You will be shocked.

  • Clean and dry your veal or beef shanks
  • Add flour and salt & pepper to a flat bowl. Fully coat the shanks in the flour mixture
  • Cut the vegetables into very small cubes, all roughly the same size
  • Sear the meat in your dutch oven, remove
  • Cook veggies on low heat in dutch oven
  • Add tomatoes of choice, stir well and bring to a boil. Add shanks on top, cover dutch oven
  • Place in heated oven to braise for two hours

The delicious, earthy smell will fill your kitchen and you will hardly be able to wait the two hour braising time to eat you dinner.

To keep this recipe gluten-free, I use Bob’s Red Mill 1-1 baking flour for dusting, and serve this dish on top of Chickapee Pasta and IT.IS.DELICIOUS. After cooking it in the oven for 2 hours look at how yummy this comes out:

Serve one piece of meat with some of the braising sauce on top of the cooked pasta and away you go!!!
Enjoy xoxox

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Easy (Fall off the bone) Osso Bucco

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dinner Italian
By Nadia Zanini Serves: 4
Prep Time: 35 mins Cooking Time: 2 hr Total Time: 2 hr 35min

Easy osso bucco made with tomato instead of wine and broth. Great for serving on top of pasta!!


  • 4 veal or beef shanks
  • 1 cup GF flour
  • 2 small carrots
  • 1/2 small onion
  • 2 ribs of celery
  • 4 garlic cloves
  • 1 sprig rosemary
  • 6 leaves fresh sage
  • 3 cups of jarred or canned tomatoes (crushed or puree)
  • 1/4 cup olive oil
  • Salt & Pepper



Pre-heat oven to 300 degrees Celsius


Rinse and pat dry the veal shanks and dredge in flour and a generous amount of salt & pepper


Finely chop up your carrot, celery, onion and herbs


Add half of the olive oil to your dutch oven and heat up well to med-high heat. Sear both sides of the veal shanks, turning once, approximately 4 minutes per side. Remove from dutch oven and set aside.


Add the rest of the olive oil to your pot and add in the chopped vegetables and herbs. Season again with a generous amount of salt & pepper. Fry until it is fully cooked.


Add in the crushed tomatoes or tomato sauce, stir well and bring to a boil. Set you veal shanks on top, trying not to layer the shanks so they have room to cook


Cover the dutch oven and put it in the oven. Cook for 2 hours. Remove and serve over pasta

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