Gluten-Free Osso Buco with Risotto

Ingredients

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• 4 pieces veal osso buco
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 2 cups GF beef or vegetable stock Shop
• 1 can (14.5 oz) diced tomatoes, undrained Shop
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 tbsp GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 2 tbsp cold water
• 1 tsp salt
• 0.5 tsp black pepper
• 1.5 cups Arborio rice Shop
• 4-5 cups hot GF chicken or vegetable stock Shop
• 0.5 cup dry white wine
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 0.5 cup grated Parmesan cheese (optional, for dairy-free omit)
• 2 tbsp butter or dairy-free alternative (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. 1 Pat the veal osso buco dry with paper towels and season generously on all sides with salt and black pepper, about 1 teaspoon of salt and 0.5 teaspoon of pepper in total. This initial seasoning will build a flavorful crust.
2. 2 Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully add the seasoned veal osso buco pieces and sear them for about 3-4 minutes per side, until a deep golden-brown crust forms. Remove the seared veal to a plate and set aside.
3. 3 Reduce the heat to medium and add the finely chopped onion, carrots, and celery to the same pot, scraping up any browned bits from the bottom. Sauté these vegetables for about 8-10 minutes, stirring occasionally, until they have softened and the onion is translucent, releasing their sweet aroma.
4. 4 Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Pour in the 1 cup of dry white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
5. 5 Add the 2 cups of GF beef or vegetable stock, the can of diced tomatoes (with their juice), the rosemary sprig, thyme sprigs, and 1 tablespoon of GF tamari. Bring the liquid to a gentle simmer, then return the seared veal osso buco to the pot, ensuring they are mostly submerged in the liquid. Cover the pot tightly, reduce the heat to low, and let it braise for about 1.5 to 2 hours, or until the veal is fork-tender and falling off the bone. The kitchen will fill with a rich, savory scent.
6. 6 While the osso buco is braising, prepare the risotto. In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped small onion and sauté for about 5-7 minutes until softened and translucent. Stir in the Arborio rice and toast it for about 1-2 minutes until the edges of the grains appear slightly translucent, releasing a nutty aroma.
7. 7 Pour in the 0.5 cup of dry white wine and stir continuously until it is completely absorbed by the rice, about 2-3 minutes. Begin adding the hot GF stock, one ladleful at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente, with a slight bite. The risotto should have a flowing, not stiff, consistency.
8. 8 Once the osso buco is tender, carefully remove the veal pieces to a warm plate. In a small bowl, whisk together the 1 tablespoon of cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the simmering sauce in the pot and cook for about 2-3 minutes, stirring constantly, until the sauce has thickened to a glossy consistency. Remove and discard the herb sprigs.
9. 9 Stir the optional Parmesan cheese and butter (or dairy-free alternative) into the finished risotto until melted and creamy. Season the risotto with salt and pepper to taste. Serve the tender osso buco immediately over the creamy risotto, spooning plenty of the rich sauce over the top. Garnish with fresh chopped parsley for a burst of color and freshness.

Tips & Notes

• Tie each shank around its middle with kitchen twine before searing so the meat stays on the bone through the long braise. Snip the twine off before serving.
• Wine is naturally gluten-free. The labels to check most closely are the stock and tamari, since stock can hide flavorings made from gluten grains. If you use pre-grated Parmesan, check that label too.
• Finish with a quick gremolata: chop the parsley garnish with lemon zest and a little garlic and scatter it over the shanks just before serving. It cuts the richness of the braise.

Common questions