Dinner/ Fodmap

Lazy Mans Osso Buco

Lazy Mans Osso Bucco

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Serves: 2 Cooking Time: 30 min


  • 2 Osso Buco shanks
  • 1/8 cup Bob's Mill all purpose gluten Free flour (plus extra for sauce)
  • 2 tbsp Mihoko's Oat Butter (or regular butter)
  • 3 organic Roma tomatoes, roughly chopped
  • 1/2 head cilantro, roughy chopped
  • salt and pepper
  • 1/2 tbsp oregano
  • 1 tsp red chili flakes
  • 1/2 cup water
  • 4 tbsp tomato paste
  • 1/4 cup vermouth
  • 4 oz linguine



You need to get your pressure cooker ready, at least the pot has to be out. The veal can be made in advance (like the morning) and lay it ontop of your sauce into the pressure cooker until your ready to eat as it goes fast.


Salt your meat the day before and get ready to cook it by taking it out 30 minutes before your going to sear it. Heat up the oat butter in a non stick pan and add half of the flour to a plate. Lightly press each osso bucco into the flour to drege it and lightly coat it with the flour before placing it into the pan. Let it sear until nicely browned for about 3 minutes per side before removing with tongs and setting aside to another plate.


In the same pan, pour in the vermouth, chili flakes, oregano, pepper, water and tomato paste. Use a whisk to bring it all together before adding the roma tomatoes and cilantro. Taste and season with salt and pepper.


Transfer the sauce to the pressure cookers pot and lay the osso bucco shanks on top. Season with more salt and pepper before making sure it is airtight and sealing the lid. Hit the meat button and let it cook while you make your pasta.


Boil heavily salted water, add the linguine and cook for 4 minutes until al dente. Drain and season with 2 tbsp of extra virgin olive oil and dish out to plates.


Finish plating by topping the pasta with 1 osso bucco shank per plate and pour 1/2 of the sauce over the osso bucco and pasta accordingly.


Grate lemon zest, add some fresh pepper over the entire plate and serve!


No pressure cooker? Bake covered for 4 hours at 300F. Also make sure once the tomato sauce and osso bucco are done in the pressure cooker that the sauce is not too liquid. If it is, before serving, heat it in a bowl and whisk in 1 tbsp of flour at a time then

Awesome all star food ready in 30 minutes? I’ll take it. Impressive my friends. This meal comes together quickly thanks to the aide of a pressure cooker. Mine is the Mueller pressure cooker thats idiot proof but if you have a stove top version and want to go that way, by all means. Coming from a trip to visit my mom in CT, I always stop at my favorite store Stew Leonards and couldn’t resist when I saw the milk fed Osso Buco pieces, its hard to come by in my neck of the woods so I jumped all over it.

The meat is lightly floured and cooked in my new favorite plant based treat, oat butter, the pan gets de glazed and the rest of the sauce added to it before the entire batch gets put under pressure. The pressure will result in a super tender and flavorful meat. It still leaves that beautiful marrow in tact for those of us who need to have it, like cavemen it must be eaten with vigor and scraping and slurping to get all the marrow out.

The sauce is onion and garlic free, and the flour is gluten free so unless your allergic to deliciousness, then this is a no judgement all round meal for everyone. Boil up some water, add your pasta of choice ( or mash up some potatoes or rice or anything carby to soak up the sauce) and serve the shanks over the side of the pasta and plate. Top it all off with the thickened and hearty tomato sauce and a sparkling wine. Add candles and your romantic evening is off to the best start ever, even if its a table for one. Self love and self care my friends!

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