Gluten-Free Osso Buco with Risotto

By Gluten Free Recipes team · Updated October 24, 2026

Tender, slow-braised veal shanks are bathed in a rich, aromatic sauce, creating a deeply satisfying main course. This classic Italian dish is elevated with a creamy, perfectly cooked gluten-free risotto, offering a comforting and elegant meal.

Medium gluten free

Prep: 20 min Cook: 145 min Total: 165 min Serves: 4

At a glance: This medium dinner recipe yields 4 servings in about 2h 45m (20 min prep, 145 min cook). It uses 24 ingredients — including veal osso buco, olive oil, onion — and walks through 9 steps. Updated October 24, 2026. Browse more dinner recipes or return to all gluten-free recipes.

Gluten-free osso buco with risotto made with veal osso buco, olive oil and onion

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Osso Buco with Risotto: When preparing this dinner recipe, when preparing this dish, use stock and tamari labeled gluten-free. Always ensure your cooking surfaces, utensils, and equipment are thoroughly cleaned to prevent cross-contamination with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Gluten-Free Notes for Gluten-Free Osso Buco with Risotto: This recipe is naturally gluten-free, relying on naturally gluten-free ingredients like Arborio rice and gluten-free stocks and tamari. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Pat the veal osso buco dry with paper towels and season generously on all sides with salt and black pepper, about 1 teaspoon of salt and 0.5 teaspoon of pepper in total. This initial seasoning will build a flavorful crust.
2 Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Carefully add the seasoned veal osso buco pieces and sear them for about 3-4 minutes per side, until a deep golden-brown crust forms. Remove the seared veal to a plate and set aside.
3 Reduce the heat to medium and add the finely chopped onion, carrots, and celery to the same pot, scraping up any browned bits from the bottom. Sauté these vegetables for about 8-10 minutes, stirring occasionally, until they have softened and the onion is translucent, releasing their sweet aroma.
4 Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Pour in the 1 cup of dry white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
5 Add the 2 cups of GF beef or vegetable stock, the can of diced tomatoes (with their juice), the rosemary sprig, thyme sprigs, and 1 tablespoon of GF tamari. Bring the liquid to a gentle simmer, then return the seared veal osso buco to the pot, ensuring they are mostly submerged in the liquid. Cover the pot tightly, reduce the heat to low, and let it braise for about 1.5 to 2 hours, or until the veal is fork-tender and falling off the bone. The kitchen will fill with a rich, savory scent.
6 While the osso buco is braising, prepare the risotto. In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped small onion and sauté for about 5-7 minutes until softened and translucent. Stir in the Arborio rice and toast it for about 1-2 minutes until the edges of the grains appear slightly translucent, releasing a nutty aroma.
7 Pour in the 0.5 cup of dry white wine and stir continuously until it is completely absorbed by the rice, about 2-3 minutes. Begin adding the hot GF stock, one ladleful at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente, with a slight bite. The risotto should have a flowing, not stiff, consistency.
8 Once the osso buco is tender, carefully remove the veal pieces to a warm plate. In a small bowl, whisk together the 1 tablespoon of cornstarch or arrowroot starch with 2 tablespoons of cold water to create a slurry. Stir this slurry into the simmering sauce in the pot and cook for about 2-3 minutes, stirring constantly, until the sauce has thickened to a glossy consistency. Remove and discard the herb sprigs.
9 Stir the optional Parmesan cheese and butter (or dairy-free alternative) into the finished risotto until melted and creamy. Season the risotto with salt and pepper to taste. Serve the tender osso buco immediately over the creamy risotto, spooning plenty of the rich sauce over the top. Garnish with fresh chopped parsley for a burst of color and freshness.

Tips & Notes

Tie each shank around its middle with kitchen twine before searing so the meat stays on the bone through the long braise. Snip the twine off before serving.
Wine is naturally gluten-free. The labels to check most closely are the stock and tamari, since stock can hide flavorings made from gluten grains. If you use pre-grated Parmesan, check that label too.
Finish with a quick gremolata: chop the parsley garnish with lemon zest and a little garlic and scatter it over the shanks just before serving. It cuts the richness of the braise.

Common questions

How do you keep the osso buco meat on the bone during the braise?

Tie each veal shank around its middle with kitchen twine before searing, then sear it 3 to 4 minutes per side. Braise the shanks covered over low heat for about 1.5 to 2 hours, mostly submerged in the stock, tomatoes and wine, until fork-tender. Snip the twine off before serving.

How do you get the risotto creamy rather than stiff?

Toast the Arborio rice for 1 to 2 minutes, stir in 0.5 cup dry white wine until absorbed, then add hot stock one ladleful at a time, stirring constantly and waiting until each addition is almost absorbed. After 18 to 20 minutes the rice should be creamy and al dente with a flowing consistency. Stir in the optional Parmesan and butter last.

What cross-contamination risk is specific to Gluten-Free Osso Buco with Risotto?

Check veal osso buco, olive oil, onion, finely chopped before they go into Gluten-Free Osso Buco with Risotto. When preparing this dish, use stock and tamari labeled gluten-free. Always ensure your cooking surfaces, utensils, and equipment are thoroughly cleaned to prevent cross-contamination with gluten. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Which gluten-free swaps does Gluten-Free Osso Buco with Risotto use?

Gluten-Free Osso Buco with Risotto relies on 1 tbsp gf tamari or coconut aminos and 1 tbsp cornstarch or arrowroot starch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

Learn More

The Complete Cross-Contamination Guide

Keep your kitchen and meals safe from gluten cross-contamination.

Hidden Sources of Gluten You Never Knew Existed

Discover surprising foods and products that contain hidden gluten.

Share on X Save to Pinterest

Gluten Free Recipes team

Editorial team for Gluten Free Recipes

Pages on Gluten Free Recipes are published under the byline "Gluten Free Recipes team". That is the name of the site's editorial team. Recipes are written with AI tools and automation, and the team reviews flagged items. We check each page before it is published. How we make our recipes.

Recipes and images on this site are AI-assisted. They pass automated checks, and the team reviews flagged items.