Osso Buco Gf Recipe

Prep and Season

Pat beef shanks dry with paper towels. Season both sides with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each shank in gluten-free flour, shaking off excess.

Brown the Shanks

Heat 2 tbs olive oil and 1 tbs butter in a large Dutch oven over medium-high heat until shimmering. Working in batches if needed, add shanks and sear 4–5 minutes per side until deep golden brown. Transfer shanks to a plate.

Sweat Aromatics

Reduce heat to medium. Add remaining 2 tbs olive oil and 1 tbs butter. Add diced onion, carrot, and celery. Cook, stirring, until softened and beginning to color, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw flavor.

Deglaze and Build Braising Liquid

Pour in 1 cup dry white wine to deglaze, scraping up browned bits from the bottom. Let wine reduce by half (~3 minutes). Add 4 cups beef stock and 1 cup crushed tomatoes. Nestle browned shanks back into the pot so bones face up. Add thyme sprigs, rosemary if using, and 2 bay leaves. Bring to a gentle simmer.

Braise

Cover the Dutch oven with a tight-fitting lid (or use foil + lid). Transfer to a preheated oven at 325°F (160°C). Braise until meat is very tender and pulls away from the bone, about 2.25–2.5 hours. Check once halfway and spoon some broth over the shanks. If liquid falls below halfway, add a splash of hot stock or water to maintain moisture.

Rest and Reserve Liquid

Remove shanks to a warm plate and tent with foil to rest. Strain braising liquid into a fat separator or skim fat from the surface; reserve 1 cup of reduced braising liquid for the jus (if your liquid is thin, reduce on the stove over medium-high to concentrate flavors until about 1 cup). Keep remaining vegetables and liquid — you can spoon over shanks at service.

Gremolata

In a small bowl combine grated zest of 1 lemon, 1 cup finely chopped flat-leaf parsley, 1 minced garlic clove, 1 tsp olive oil, and a pinch of salt. Mix and set aside to finish the shanks at plating.

Bloom Saffron

Place 1/2 tsp saffron threads in 2 tbs hot water and let bloom for 5–10 minutes to release color and aroma.

Cook Risotto

Warm 5 cups stock in a saucepan and keep at a gentle simmer. In a heavy saucepan, melt 2 tbs butter with 1 tbs olive oil over medium heat. Add the minced shallot and cook until translucent, ~2–3 minutes. Add 1.5 cups Arborio rice and stir to coat about 1–2 minutes until edges of rice look translucent. Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.

Begin ladling hot stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow nearly all liquid to be absorbed before adding the next ladle. After about 10 minutes of stirring and adding stock, pour in saffron with its soaking liquid. Continue adding stock and stirring until rice is al dente and creamy, about 18–20 minutes total from the first addition of stock.

Finish Risotto

Remove from heat. Stir in 3/4 cup grated Parmigiano-Reggiano, 1 tbs butter, 1 tsp salt (adjust to taste), and 1/2 tsp black pepper. Let rest 1 minute, then adjust seasoning. Risotto should be creamy with a slight bite; if too thick, add a splash of hot stock to loosen.

Prep and Grill

Preheat a grill or grill pan to medium-high. Toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper. Grill in a single layer, turning occasionally, until tender-crisp and lightly charred, about 4–6 minutes depending on thickness.

Finish

Transfer to a platter and serve with lemon wedges. Squeeze lemon over just before eating.

Reduce and Mount Jus

Place 1 cup reserved braising liquid in a small saucepan. Bring to a brisk simmer and reduce slightly if needed to concentrate flavor. Off heat, whisk in 2 tbs cold unsalted butter piece by piece to mount and thicken the jus. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste. Keep warm until serving.

Plate

Spoon saffron risotto onto each plate. Place a braised beef shank on the risotto, bones-up if possible. Spoon warm braising jus around and over the meat. Scatter a generous pinch of gremolata over the shank to brighten flavors. Arrange grilled asparagus alongside and serve immediately.