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Goat, lamb, or veal  Osso Buco Milanese style (gluten-free, dairy-free)

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Ingredients

Adjust Servings:
1 or 1.5 kg of Goat meat round-bone shin
3 tbsp. of Extra Virgin olive oil
to taste Salt
to taste Grounded black pepper
Vegetables:
2 Onion
2 Carrot
70 g of Celery root
70 g of Fennel bulb optionally
2 cloves of Garlic
1 lemon Lemon zest
3 tbsp. of Extra Virgin olive oil
Liquid:
200 g of White wine
200 g of Beef stock
400 g of Italian canned tomatos
Spices:
2 Bay leaf
5 sprigs of Thyme
3 peppercorns of Pimento
to taste Salt
to taste Grounded black pepper
2 or 3 sprigs of Parsley leaves

Goat, lamb, or veal Osso Buco Milanese style (gluten-free, dairy-free)

  • 2 h 30 min
  • Serves 8
  • Medium

Ingredients

  • Vegetables:

  • Liquid:

  • Spices:

Directions

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It’s a classic recipe for the famous Italian dish, minimally adjusted to be gluten- and dairy-free, plus with a broader look at the choice of meat. If the traditional classic is made with veal, we also make Osso buco with lamb or goat, which is insanely delicious! The main thing is to get the pieces of meat just right!

Osso Buco in Italian or Oss Bus in the Milanese dialect means bone with a hole. The name refers precisely to the part of the meat used to make the dish, the shin of the hind leg, sliced across the bone in plates. This slicing produces beautiful slices with the bone in the middle surrounded by meat and with the marrow inside the bone. While cooking, the meat becomes tender and will melt in your mouth and the marrow is cooked and falls out of the bone forming the literal bone with a hole.

It’s a fragrant, tender and the most delicious dish!

Bon Appétit!

P.S. For Osso Buco, you will need a large pan with a thick bottom and a lid that you can put in the oven.

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Steps

1
Done

Dice the carrots, celery and onions into small three by three mm dice. In a pan, in which you will put the Osso Buco in the oven, pour the oil and put the carrots, onions and fennel. Over medium heat, while stirring, cook the vegetables for 10 minutes until the onions are transparent and the carrots with the celery are somewhat soft.

2
Done

Chop the garlic medium and add it to the sauteed vegetables. Along with the garlic, add lemon zest, peeled with a vegetable peeler into long wide strips. Stir and cook all of them together for 2 or 3 minutes more. At this point, you will feel the divine, incomparable flavor and realize that cooking Osso Buco is a real pleasure.
Spread the cooked vegetables in an even layer on the bottom of the pan and set them aside.

3
Done

Preheat the oven to 180 degrees Celsius.

4
Done

Pour olive oil into another pan and place it on medium heat on the stove. Wash the pieces of meat and dry them with a kitchen towel. Then, season them with salt and pepper on all sides and brown the meat until it's lightly browned. Place the prepared pieces of meat in a single layer over vegetables.

5
Done

From the pan where you browned the meat, pour out almost all the oil, leaving only a little. Place it back on medium heat and pour in the white wine. It will start to boil vigorously and the alcohol will evaporate. After about one or two minutes, add the broth to it. Then, bring it to a boil and pour the wine and broth mixture over the meat and vegetables in a large pan.

6
Done

Pour tomatoes with all their juice on top. Then add thyme, bay leaf, salt, pepper and parsley, straight whole sprigs. Check that the liquid covers two-thirds of the meat. If there is not enough liquid, add a little broth to bring it to the right level. Bring Osso Buko to a boil on the stove, cover it with a lid and put it in the oven for at least 2 hours.

7
Done

The cooking time will depend on the meat. If it is a goat, lamb, or veal, 2 hours will be enough. The meat of adult animals will take longer to cook. The cooked meat should be very tender and easy to separate into fibers.
Classically, Osso Buco is served with polenta, but you can also use whole-grain rice, buckwheat and millet to taste as a side dish.
Bon Appétit!

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