Osso Bucco


Osso Bucco

A classic, heart-warming dish, Osso Bucco is absolutely delicious. Naturally gluten free and dairy free, I have put a twist in this recipe to make it SIBO friendly as well (use the oil and pork belly). It’s delicious and even worth it if you are not SIBO, gluten or dairy friendly. So, why not give it a try?

Having troubles finding the meat for osso bucco? Try getting it from your local butcher. We got it from Urban Butcher and it was sublime. Such a special dish – if you get the chance, definitely try it.

INGREDIENTS

3-4 osso bucco shanks
1 kabocha squash, chopped into 1.5 in cubes (can sub for potatoes if you want)
1 tbs olive oil
2 large celery, diced
2 medium carrots, diced
1 tbs thyme
1 tbs oregano
125g pancetta (diced) or diced pork belly
2 tbs tomato paste
2 cups beef stock
2 tbs butter (sub for oil for dairy free)
1 cup wine
Salt and pepper to taste
1/4 cup parsley, chopped, or gremolata (mix of 50/50 parsley and lemon zest)

INSTRUCTIONS

Preheat oven to 400F. Toss squash in oil, season with salt and pepper. Roast for 20-30 mins or until soft. Once cooked, set aside to cool. Reduce oven heat to 325F.

Pat dry, season the osso bucco with salt and pepper. Set aside.

Meanwhile, sauté the pancetta or pork belly in a large dutch oven on medium heat until fully rendered. Once cooked, remove and set aside on a paper towel lined plate. Sauté the carrots and celery in the rendered fat left in the dutch oven, 3-4 mins. Set aside on a plate.

Increase the heat of the dutch oven to medium-high. Once up to heat, sear the osso bucco on all side. Once seared, set aside. Add the veggies and pancetta back to the pot, plus the thyme and oregano, wine, stock and tomato paste. Stir until fully combined. Add back osso bucco and nestle them into the veggies and sauce. Cook at 325F for 2 hours.

While the osso bucco is cooking, puree the squash with the butter and season with salt and pepper.

When the osso bucco is fall-off-the-bone tender, you are ready to plate. Scoop some puree squash into the a bowl and top with some of the veggies, osso bucco and sauce. Top with some chopped parsley or gremolata if you wish.

Serves 3-4

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