Osso bucco is an Italiian classic dish that I love to make. It’s easy, flavourful and fun! The classic recipe uses veal shanks with white wine and broth, however I use a plain, unflavoured tomato sauce instead since I never have white wine in my house and always have lots of tomato sauce! Be sure to use a good quality tomato sauce, or even just a can of crushed tomatoes. I am lucky to always have jars of tomatoes from our parents that they make homemade every September. By making it with tomato, it also allows me to serve it over some pasta, like gluten-free chickpea pasta as I did here, making a healthy full meal for dinner.
I love to braise because it gives the dish so much flavour and tenderizes the meat so that it is melt-in-your-mouth perfection. The process itself takes some time, as the meat has to cook for longer than normal. But the time is spent in the oven and not on addtiional preparation or cooking for you! And that my friends, is a bonus, while ending up with a perfect winters meal- warm, cozy, hearty and earthy
For this recipe you require 4 veal or beef shanks, usually found at most supermarkets, and a dutch oven pot for braising in the oven. The shanks need to be coated lightly with flour then seared in the pot, locking in the perfect flavour. Then you need to fry up all your veggies and herbs (after the shanks have been removed), add in the tomato sauce (or can crushed tomatoes), return your shanks on top and in the oven it goes! How easy was that?? 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.
Below are the pics of the steps found in the recipe:
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!!!
dinner View All
October 20, 2023
February 6, 2022
January 26, 2022
Easy (Fall off the bone) Osso Bucco
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 tomato crusshed tomato
- 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 generous 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