Veal Osso Bucco with Gremolata

Osso Bucco Ingredients:

4 Veal Shanks (6 ounce cuts)
1 Cup Onion (chopped)
1/2 Cup Carrot (chopped)
3 Garlic Cloves
2 Sprigs Thyme
2 Tablespoons GF Flour
1 Tablespoon Butter (sweet)
1/2 Cup Dry White Wine
1 Teaspoon Tomato Paste
7 Ounces Beef Stock
Olive Oil

Veal Osso Bucco with Gremolata

Gremolata Ingredients:

1/2 Cup Parsley (chopped)
1 Tablespoon Lemon Zest (grated)
3 Cloves Garlic (minced)
1/4 Teaspoon Kosher Salt

Cooking Directions:

  1. Mix Gremolata in a small bowl. set aside.
  2. In a large dutch oven (or pot) heat oil, add onion, carrot, and garlic. Make a few minutes, then remove oven from the fire.
  3. Same pot add butter. Dredge and season the veal well. Brown on both sides and remove.
  4. Add back the sauted vegetables to the pot along with the wine. Cook 5 minutes then add thyme, tomato paste, beef stock, salt, and pepper. Add the veal back to the pot and bring it to a boil. Then cover, simmer on low for 45 minutes.
  5. Remove veal from the pot set aside (cover with foil to keep warm). Also remove thyme sprigs.
  6. Strain the sauce that has developed in a large bowl. then add it back to the pot. Reduce sauce for a few minutes, then add the veal back to the pot. This should give the veal a nice glaze. Optional to add vegetables back to the pot.
  7. To serve, place veal on plate, top with Gremolata. Serve along side Parmesan Polenta.

Shrimp and Corn Arancini Recipe


1/4 Cup Olive Oil
8 Cups Chicken Stock
1/2 Cup White Onion (fine dice)
1 Cup Arborio Rice
1 Cup Shrimp (small dice)
1/2 Cup Corn
1 Cup Corn Juice (5 ears of corn kernels pass through juicer)
1/2 Cup Cheddar Cheese
1 Tablespoon Mascarpone Cheese
1 Tablespoon Butter
1 Tablespoon Chive
1 Tablespoon Scallions
1 Tablespoon Cilantro
1 Tablespoon Sugar
Kosher Salt
Black Pepper
Frying oil

4 Eggs
1 Cup Gluten Free Flour
1 Cup Gluten Free Bread Crumbs
Cooking Directions:

  • In a pot heat the chicken stock.
  • In a separate pot heat oil and add onions. Saute 1 minute.
  • Add rice to the pot with the onions and yogurt (check out this link) and cook 3 minutes on medium/low heat.
  • Ladle some hot chicken stock into the rice to barely cover. Keep stirring until almost all liquids absorbed. Repeat this step until rice is done.
  • Now add the corn and shrimp to the rice. Cook 2 – 3 minutes.
  • Add the corn juice. Cook til creamy.
  • Turn off heat and add cheeses, butter, herbs, sugar, salt, and pepper. Mix well and refrigerate at least 1 hour.
  • Roll out small balls of the rice mixture using an ice cream scoop.
  • Dredge balls in gluten free flour, egg (beaten), then gluten free bread crumbs.
  • Fry 2 minutes in 350 degree oil. Serve with spicy aioli or tartar sauce.

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