Osso Buco #glutenfree #glutenfreerecipe #glutenfreecooking #italianbraise

This Italian braise is a melt in your mouth winter warmer that is sure to be a favourite with your family. Fill your house with the gorgeous comforting aroma of hearty winter cooking. There is nothing that comes close to matching this welcome when you arrive home.

Osso Buco served with Potato Mash and Garlic Shoots

Ingredients:

Pan fry Osso Buco till brown

2kg Osso Buco
1 Onion, diced
1 Carrot, diced
2 Celery Sticks, diced
3 cloves Garlic
2/3 cup Red/White Wine
2 tins Whole Peeled Tomatos (2x400g) crush fine
1 cup water/vegetables stock if necessary*
2 Bay Leaves
Fresh Oregano,Thyme, Rosemary (chopped) or 1 teaspoon dry herbs mix
1 teaspoon Sugar
Salt and Pepper
3 tablespoons gluten-free Plain Flour

Method:

Stir fry vegetables

Preheat oven to 180C
Heat 3-4 tablespoons olive oil in a pan. 
Dust some flour on both side osso buco. 
Pan fry both sides until golden brown.
Remove the osso buco to the baking tray or casserole dish.
Stir fry all the diced vegetables and garlic. 
Add wine and bring to the boil.
Add all another ingredients and bring to the boil again.
Pour the sauce over the osso buco in the baking tray, cover with the aluminium foil and cook for 1 hour in the oven.
Turn over the osso buso and cook another 1 hour or until soft.
Serve with potato mash, or polenta, or gluten-free cous cous, or green vegetables.
Sprinkle with chopped parsley.
Serves 3-4.

* I cook this meal in the oven so I do not add water/vegetables stock. If you cooking in pressure cooker or stock pot on the stove, you will need add some water/stock. If cooking in stock pot on stove make sure it is slow braised and stir well several times. 
Osso buco cooks very well in the oven. If you find there is a lot of oil/fat on the top after cooking, remove it with a spoon or paper towel before serving.