Dairy-Free Osso Buco

Transform your dining experience with this rich and hearty Dairy-Free Osso Buco, a comforting Italian classic reimagined for those avoiding dairy without sacrificing flavor. Tender veal shanks are slow-braised in a luscious medley of aromatic vegetables, dry white wine, stock, and tangy crushed tomatoes, infusing the dish with layers of bold, robust taste. A vibrant gremolata of fresh parsley, zesty lemon, and garlic finishes the dish, providing a bright, citrusy contrast to the savory sauce. Perfect for special occasions or an elevated weeknight dinner, this dairy-free osso buco pairs beautifully with creamy polenta, risotto, or crusty bread to soak up every last drop of the flavorful sauce. Ready in just under 2.5 hours, this show-stopping gluten-free adaptation of the traditional recipe harmonizes complex flavors with ease.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 4 pieces veal shanks
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup all-purpose flour
• 3 tablespoons olive oil
• 1 diced medium onion
• 2 diced carrots
• 2 diced celery stalks
• 3 minced garlic cloves
• 1 cup dry white wine
• 1 cup canned crushed tomatoes
• 1.5 cups beef or chicken stock
• 2 leaves bay leaves
• 2 sprigs fresh thyme
• 1 tablespoon lemon zest
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice

Directions

Step 1

Season the veal shanks with salt and black pepper.

Step 2

Dredge the seasoned shanks in flour, shaking off any excess.

Step 3

Heat olive oil in a large Dutch oven over medium-high heat.

Step 4

Sear the veal shanks in the hot oil until they are golden brown on both sides, about 3-4 minutes per side. Remove and set aside.

Step 5

In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Step 6

Add the minced garlic and cook for another minute until fragrant.

Step 7

Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom.

Step 8

Stir in the crushed tomatoes and stock. Add bay leaves and thyme sprigs.

Step 9

Return the veal shanks to the pot, submerging them in the liquid.

Step 10

Bring to a gentle simmer, cover, and reduce heat to low. Cook for 1.5 to 2 hours or until the meat is tender and falling off the bone.

Step 11

Remove the bay leaves and thyme sprigs before serving.

Step 12

Mix the lemon zest, chopped parsley, and lemon juice in a small bowl to make gremolata.

Step 13

Serve the osso buco hot, topped with a spoonful of gremolata.

Nutrition Facts

Serving size	(2316.9g)

Amount per serving	% Daily Value*
Calories	2137.6

Total Fat 95.1g	0%
Saturated Fat 26.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 601.5mg	0%
Sodium 4876.5mg	0%
Total Carbohydrate 117.2g	0%
Dietary Fiber 21.2g	0%
Total Sugars 33.5g
Protein 169.9g	0%

Vitamin D 0IU	0%
Calcium 480.6mg	0%
Iron 16.5mg	0%
Potassium 5158.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 33.9%

Carbs: 23.4%