Osso Buco - Oven-Braised Veal Shank with homemade chicken stock – Gluten-free version

👨‍🍳 Method

For the homemade chicken stock ✓ Homemade · or skip – back to store-bought

1. 1
   Put the chicken, the onion, carrot, celery, parsley, bay leaves and peppercorns and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.

   StovePot
2. 2
   Turn down and simmer gently 2.5–3 hours.

   Stove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3. 3
   Strain the stock.

   Colander

To assemble

1. 4
   Preheat the oven to 160°C (320°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 5
   Mix the gluten-free flour blend, salt and black pepper on a plate and roll slice the veal shank in it on all sides, to a thin, even layer.

   Plate
3. 6
   Heat the oil in a wide pot that can go in the oven and brown slice the veal shank on all sides. Remove to a plate.

   StoveCast-iron pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 7
   Add the onion, celery and carrot to the oil left in the wide pot and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   StoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 8
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   Stove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
6. 9
   Add the wine and cook 3 minutes, until the alcohol evaporates.

   Stove

   💡Reduce the wine before the tomatoes: the harsh alcohol evaporates, leaving the concentrated flavor of the wine.
7. 10
   Add the tomatoes and stock and bring to a boil.

   Stove
8. 11
   Return slice the veal shank to the pot.
9. 12
   Cover the pot and put it in the oven for 1.5–2 hours, until slice the veal shank very soft.

   OvenCast-iron pot

   💡In the oven, heat reaches the pot from all sides, not just from below: a large cut cooks slowly and evenly for hours without sticking to the bottom.
10. 13
    In a small bowl, mix the parsley, lemon zest and garlic.

    Bowl
11. 14
    Sprinkle the gremolata over the meat before serving.