Justin’s Gluten Free Osso Bucco Recipe

If you love osso bucco, this recipe is an authentic, satisfying meal. This recipe was always one of the most popular items on their menu.

Justin's Osso Bucco with mashed potatoes on a plate

Here is “the” recipe from Justin’s in Santa Clara, CA. When I interviewed Justin’s to learn more about their safe gluten handling procedures, I knew they had an incredible menu full of naturally gluten free dishes. (**Note, Justin’s restaurant has closed, but the DID keep their catering division open. The restaurant building is their event space and it would be a beautiful venue for a large party.)

When my family went in for a small celebration, I knew I wanted to try the Osso Bucco. The veal they use is grass fed and free range, and the way it was prepared just looked incredible. I was not disappointed at all. The meat was incredibly tender, it just melted off the bone. The cabernet demi-glace gave the meat depth and many layers of flavors.

This recipe will take a little bit of work. There are a lot of steps when creating the flavors in this dish. I do hope you will give it a try. This is one of those show stopper recipes that would be incredible for a dinner party. Tomorrow I will post the saffron risotto recipe that accompanies this dish.

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Justin’s Osso Bucco
Prep Time
20 mins
Cook Time
3 hr
Total Time
3 hr 20 mins
 

Rich and tender osso bucco recipe.

Course: Main Course, Main Dish
Cuisine: American
Servings: 5 people
Calories: 336 kcal
Author: Justin's Catering
Ingredients
  • 5 large 1 ½” thick veal shanks
  • Butcher’s twine
  • Kosher salt
  • Cracked black pepper
  • 2 cups red wine
  • 2 cups water
  • Canola/olive oil blend 90/10
Instructions
Must do day before:
  1. Begin by tying each shank with the butcher’s twine in a criss-cross fashion to hold the meat together as it braises.
  2. Salt and pepper the shanks.
  3. Pour oil into large bottom sauce pan and heat. The pan should be large enough to fit all of the shanks lying on the bottom.
  4. When oil begins to smoke, lay each shank onto the bottom of the pan, searing each side until golden brown and a little crispy.
  5. Do not let burn.
  6. Leave shanks in pan and add wine and water, bring to a boil, reduce heat to medium and cover. Braise (slow moist-heat cooking method using a small amount of liquid with a tight-fitting lid) the meat until tender and meat is falling off the bone, 2 – 2 ½ hours.
  7. (Meat will stay together because of the string.)
  8. Remove meat from liquid and let cool overnight.
Nutrition facts per serving (1plate)
336kcal | Fat: 7g | Saturated fat: 2g | Polyunsaturated fat: 2g | Monounsaturated fat: 4g | Cholesterol: 169mg | Sodium: 198mg | Potassium: 831mg | Carbohydrates: 2g | Protein: 43g | Calcium: 5.6% | Iron: 12%

Justin’s

1285 Homestead Rd

Santa Clara, CA

(408) 638-5300

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Comments

  1. G’day! Looked very yum!
    View as part of #GetHimFed party!
    Cheers! Joanne

  2. A very nice review and great recipes. Thank you so much for sharing your special post with Full Plate Thursday. Hope you have a great week and come back soon!
    Miz Helen

  3. This Ossu Bucco looks fantastic. It looks heavenly and I can only imagine how good this is. Thanks so much for sharing it with us at the Let’s Get Real Friday Link Party. I hope you’ll bring more of your recipes to the party this week.

  4. Hi there! I’m stopping in from Let’s Get Real today. This dish looks delicious. I’ll have to try it a few times so I get good at it. Then…………I can invite some friends over because I know they will be impressed.

  5. This looks amazing! We visit the Bay Area every couple of months so I will definitely put it on our list. Even better though….make your recipe!!!

Trackbacks

  1. […] If you like this recipe, try it with Justin’s Restaurant’s Osso Bucco recipe! […]

  2. Justin's Restaurant and Catering Offers Delicious, Creative Gluten Free Options - Fearless Dining says:

    […] Another of our favorites was the Osso Bucco. The veal was as soft as butter and the flavors of the pasture raised veal (very important to me, otherwise I would not eat veal) and the cabernet demi-glace pairing were one of more outstanding meals I have had the pleasure to eat. An even better news, Chef Perez shared this Osso Bucco recipe with us so you can try it at home as well!! (Click here for the Osso Bucco recipe.) […]

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