Name: Osso Buco
Ingredients: 4 veal shanks 2-inch (5-cm thick slices); 2 tablespoons gluten free flour; ½ teaspoon salt; ¼ teaspoon pepper; Olive oil spray; 2 onions (chopped); 1 1/2 cups 375 ml dry white wine; 4 Roma tomatoes (peeled and diced); 1 celery stalks (chopped); 1 carrot (chopped); 4 cloves garlic (finely chopped); 2 tablespoons 30 ml tomato paste; 1 cup 250 ml chicken broth; 1 tablespoon fresh thyme (chopped); 2 bay leaves; 1 teaspoon 5 ml dried thyme; Salt and pepper

I’ve prepared this as the recipe indicates, but I’ve also done it in the electric pressure cooker (I love my electric pressure cooker). Traditionally served with saffron risotto, I also serve it with lemon scented risotto (there’s a recipe for that under Paella & Risotto).

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Osso Buco

Servings

Ingredients

4 veal shanks 2-inch 5-cm thick slices
2 tablespoons gluten free flour
½ teaspoon salt
¼ teaspoon pepper
Olive oil spray
2 onions chopped
1 1/2 cups 375 ml dry white wine
4 Roma tomatoes peeled and diced
1 celery stalks chopped
1 carrot chopped
4 cloves garlic finely chopped
2 tablespoons 30 ml tomato paste
1 cup 250 ml chicken broth
1 tablespoon fresh thyme chopped
2 bay leaves
1 teaspoon 5 ml dried thyme
Salt and pepper

Instructions

Preheat the oven to 350°F.
Dredge the veal slices in flour. In a large saucepan, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pan and set aside. Add more oil if needed and cook the onions until soft, without browning. Deglaze with the white wine. Add the tomatoes, meat and remaining ingredients. Lightly season with salt and pepper.
Bring to a boil, cover and bake for 45 minutes. Reduce the oven’s temperature to 325 °F and bake for about 1 hour. Adjust the seasoning. Or put in pressure cooker for 40 minutes and use slow release.