Osso Buco (Adapted)
Veal shanks braised until spoon-tender in wine and tomatoes, yielding collagen-rich broth that gels when cooled. A remission-phase celebration dish with gut-healing gelatin—save this for when you're feeling strong.
Osso Buco (Adapted)
Veal shanks braised until spoon-tender in wine and tomatoes, yielding collagen-rich broth that gels when cooled. A remission-phase celebration dish with gut-healing gelatin—save this for when you're feeling strong.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- High FODMAP
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Veal
Braising Liquid
Gremolata (Garnish)
Instructions
Preheat oven to 325°F (165°C).
325°F (165°C)Equipment: ovenPat veal shanks completely dry with paper towels.
Equipment: paper towelsTip: Dry meat is essential for a proper sear—moisture creates steam, not browningSeason both sides generously with salt and pepper.
Dredge each shank in rice flour, shaking off excess.
Tip: Shake off excess so only a thin coating remainsHeat garlic-infused oil in a large Dutch oven over medium-high heat until shimmering.
Equipment: Dutch oven (6-quart minimum)Sear shanks 4 minutes per side without moving them, until a deep golden-brown crust forms. Transfer to a plate and set aside.
Tip: Don't move the meat—let it develop a deep golden-brown crustReduce heat to medium. Add carrots and celery to the pot. Cook 5-6 minutes, stirring occasionally, until vegetables soften and edges begin to brown.
Pour in wine, scraping up all the browned bits stuck to the bottom with a wooden spoon. Let wine simmer 2-3 minutes until reduced by about half.
Equipment: wooden spoonTip: Scraping up the browned bits (fond) adds tremendous flavor to the sauceStir in crushed tomatoes, beef broth, bay leaves, thyme, and salt. Bring to a gentle simmer.
Return veal shanks to the pot, nestling them into the liquid so they're at least halfway submerged.
Cover tightly with lid and transfer to oven. Braise 2 to 2.5 hours, until meat is fork-tender and pulls away from the bone easily.
325°F (165°C)Tip: Low and slow is essential—collagen needs 2+ hours at low heat to break down into gelatinWhile shanks rest, mix parsley, lemon zest, and garlic-infused oil in a small bowl to make gremolata.
Plate each shank with a generous spoonful of braising vegetables and sauce.
Sprinkle gremolata over the top just before serving.
Serve with soft polenta, mashed potatoes, or white rice to soak up the rich sauce.
Tip: White rice and soft polenta are both IBD-friendly choices here
Sear the Veal
Build the Braise
Finish and Serve
Notes
Storage
Refrigerate in an airtight container for up to 3 days. The sauce will turn gelatinous when cold—that's the collagen at work. Reheat gently on the stovetop over low heat, adding a splash of broth if needed. Freezes well for up to 3 months.
Veal shanks
Ask your butcher to cut them 1.5 inches thick and evenly sized for consistent cooking. The bone marrow in the center is edible and prized for its rich flavor—spread it on crusty bread if you're feeling celebratory.
Beef shank substitution
If veal is unavailable or you prefer beef, beef shanks work beautifully. They may need an extra 30 minutes of braising time to reach the same tenderness.
No soffritto
Traditional osso buco uses a soffritto of onion, celery, and carrot. We skip onion entirely to reduce FODMAPs and use garlic-infused oil for flavor without the fructans.
Low-FODMAP adaptation
To make this lower FODMAP: reduce celery to 1/4 stalk (10g) for flavor only, or omit and double the carrots. Use a verified FODMAP-friendly beef broth.
Make-ahead
This dish improves overnight as flavors meld. Braise the day before, refrigerate, and reheat gently—the sauce will loosen back up beautifully.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
