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Delivery Days : Monday - Wednesday & Friday

Delivery Days : Monday - Wednesday & Friday

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Gluten Free Osso Bucco

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This Gluten-Free Osso Bucco is perfect for nights that you want to stay in and have a hearty meal or when you just want to impress yourself with your cooking skills.
1 x 1kg of Osso Bucco which is about 3 to 4 pieces
1 tsp Sea Salt
1/2 tsp Black Pepper
3 Tbsp Arrowroot Powder or corn flour
1 Tbsp Organic Butter
2 Tbls of Organic Tomato paste
2 whole Yellow Onion, medium, diced
2 whole Carrots, medium, chopped into small pieces
2 whole potatoes
1 whole zucchini, chopped into small pieces
4 pieces Garlic cloves minced
2 x 400g tin organic chopped or crushed tomatoes
A handful of local vine-ripened fresh tomatoes
2 tsp dried Thyme
2 tsp of Rosemary
1 cup of red wine
Step 1: Turn on an oven to 170℃ and allow to heat up. Lightly grease a baking dish. Ensure you use a baking dish with a lid. Take the tomato paste and put a little in the base of the dish. Crush 1 clove of garlic and place it on top of the tomato paste.

Step 2: Cut all the vegetables. Lightly sweat the onions in a non-stick frying pan with a little butter and garlic. Once done place into the base of the baking dish.

Step 3: Prepare the Osso Bucco by seasoning it with the arrowroot or corn powder, sea salt and pepper. Coat the shanks in the powder, shaking off any excess. Ensure that you coat the shanks evenly.

Step 4: Heat a large, non-stick fry pan on moderate-high heat, then add the butter. Once the oil has melted, add the shanks and season with a little thyme and rosemary and cook until they are browned on all sides (approximately 6 minutes). Then remove the shanks from the pan and place in the baking dish.

Step 5: Add the onion, garlic, potatoes, carrot, vine-ripened tomatoes and zucchini into the baking dish. Then pour in the tomato cans into with the red wine so that all the vegetables and meat are covered.

Step 6: Cook until the meat is tender and is practically falling off the bone which is about 3 hours. To serve, spoon the osso bucco into bowls and top with the baby spinach, parsley and lemon zest and steamed green beans
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