Gluten Free Osso Buco in a White Wine Sauce

Osso buco (also known as ossobuco) is my father’s favorite dish. He orders it whenever he sees it on a menu. It is an Italian recipe and when translated mean “hole of bone”. This is due to its succulent bone marrow. Perhaps this does not sound appealing, but you will have to taste it to appreciate it. The rich flavor of the marrow is what creates its rich sauce. Though you will find osso buco recipes that call for red wine, I chose to use white as it is traditional. If you desire an old school version add a bit of cinnamon. Many assume the tomato based sauce is traditional, but it is actually a modern version. Served over polenta or mashed potatoes and topped with gremolada (parsley, lemon juice, and garlic), this gluten free osso buco is a beautiful dish. (See vegan version in the Tips section below).

Gluten Free Osso Buco in a White Wine Sauce


Yield: Serves 2 - 3.

Gluten Free Osso Buco in a White Wine Sauce

A traditional osso buco recipe simply made made gluten free.


    For the Osso Buco:
  • 2 Tablespoons extra virgin olive oil, divided
  • 2-1/2 to 3 pounds veal shanks (4 - 6 shanks)
  • 4 carrots, diced
  • 1 1/2 - 2 celery stalks, diced
  • 1 medium onion, diced
  • 1 garlic clove, minced, crushed, or grated
  • Fine sea salt and pepper, to taste
  • 1/4 teaspoon ground thyme
  • 1 cup dry white wine (Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling, or Chabils)
  • 1 1/2 cups gluten free low-sodium chicken broth (O Organic, Herb Ox, or Better Than Bouillon) (Imagine for casein-free)
  • 1 fresh or canned whole tomato, pureed (optional)
  • For the Garnish / Gremolada:
  • 1/2 cup flat leaf parsley, coarsely chopped
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced, crushed, or grated


  1. Preheat a heavy skillet with 1 tablespoon oil; add meat and braise on high heat on all sides; transfer to a large pot; and set aside.
  2. Preheat a large skillet; add oil and heat for about 30 seconds; add the carrots and saute for about 5 minutes; add celery and onion; sprinkle with thyme, salt and pepper; saute until onion is translucent.
  3. Add wine, chicken broth; and tomato puree, if using; bring to a boil; add veal shanks; cover and simmer until meat is tender, about 1 hour 15 minutes.
  4. To prepare the garnish, mix the parsley, garlic and lemon juice together; top each shank with a bit of this remolada. (I could not due to my citrus allergies, but it is a necessary part of this recipe.)


In this recipe when using Better Than Bouillon or any low-sodium bouillon use a slightly rounded teaspoon or 1 1/4 cubes per cup of water.

For a vegan version, skip the veal shanks and use large pieces of carrots to substitute. You may substitute the existing carrots in this recipe for other firm vegetables such as parsnips. Please be sure to use a vegetable broth instead of chicken.

You may also be interested in my Creamy Polenta Recipe.

See all Gluten Free Italian Recipes.

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