Gluten-Free Veal Ossobuco
A classic Italian dish with a gluten-free twist, featuring tender veal shanks slow-cooked in white wine and broth.
Ingredients
- ●4-6 Veal shanks
- ●1 cup White wine
- ●2 cups Chicken broth
- ●2 tablespoons Ghee
- ●2 tablespoons Olive oil
- ●1 Onion
- ●2 Carrots
- ●2 stalks Celery
- ●2 tablespoons Tomato paste
- ●1 teaspoon Dried thyme
- ●1 teaspoon Salt
- ●1/2 teaspoon Black pepper
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
Season the veal shanks with salt and black pepper.
- 3
Heat the ghee in a large Dutch oven over medium-high heat. Sear the veal shanks until browned on all sides, about 5 minutes per side. Remove the veal from the pot and set aside.
- 4
Add the olive oil to the pot and sauté the onion, carrots, and celery until the vegetables are tender, about 5 minutes.
- 5
Add the tomato paste and cook for 1 minute, stirring constantly.
- 6
Add the white wine and chicken broth to the pot, scraping up any browned bits from the bottom. Bring the mixture to a simmer.
- 7
Return the veal shanks to the pot and cover with a lid.
- 8
Transfer the pot to the preheated oven and cook for 2 1/2 hours, or until the veal is tender and falls off the bone.
- 9
Remove the pot from the oven and stir in the thyme. Serve the veal shanks with the sauce spooned over the top.