Osso Buco Milanese Gluten Free Lasagne

Two traditional Italian recipes are fused together to make one delicious dish – guaranteed to impress.

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Prep Time: 20 mins
Cook Time: 3 hrs
Serves: 6


Osso Buco

  • 2 tbsp tomato paste
  • 1 can plum tomatoes, chopped
  • 3 veal (shanks), each about 1-1/4 inch thick
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 cup rice flour
  • 3 tbsp oil
  • 1 onion, finely chopped
  • 2 carrot(s), finely chopped
  • 2 celery stalk, finely chopped
  • 4 clove garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1/2 cup red wine
  • 1 cup beef broth (low sodium)
  • 1/4 cup fresh parsley, chopped


  • 2 tbsp butter
  • 2 tbsp rice flour
  • 1 1/2 cups whipping cream (35%)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pinch saffron threads
  • 1 cup Buffalo Mozzarella Cheese, sliced
  • 2 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan Cheese, grated
  • 1/4 cup fresh parsley, chopped
  • 1 tsp lemon zest, finely grated


Osso Buco

  • Season veal shanks all over with salt and pepper. Coat in rice flour; shake off excess. Heat oil in large, straight-sided skillet set over medium-high heat; cook shanks for 3 to 5 minutes per side or until golden brown. Transfer to plate.
  • Reduce heat to medium; add onion, carrots, celery, garlic, rosemary and thyme to skillet. Cook for about 10 minutes or until tender and fragrant. Stir in tomato paste; cook for 2 minutes or until deep red.
  • Stir in wine, scraping up browned bits; simmer for 2 to 3 minutes or until reduced by half. Stir in tomatoes and broth; bring to boil. Return shanks and any juices to skillet.
  • Cook, covered, on medium-low heat, for about 1 1/2 hours or until meat is falling off the bone. Remove shanks from skillet. Use a fork to shred meat; discard bones. Simmer sauce for about 20 minutes or until thickened. Stir in shredded meat and parsley. Let cool slightly.


  • Meanwhile, melt butter in saucepan set over medium heat. Stir in rice flour; cook for about 2 minutes or until bubbling. Whisk in whipping cream, a splash at a time, until smooth. Stir in salt and pepper. Cook, stirring constantly, for 5 to 7 minutes or until thickened; remove from heat and stir in saffron.
  • Preheat oven to 350°F (180°C). Grease baking dish. Ladle 1/4 of the veal mixture into bottom of dish. Top with 1/3 of the lasagne noodles, breaking noodles to fit snuggly. Top with 1/4 of the veal mixture, 1/3 of the buffalo mozzarella and 1/4 of the shredded mozzarella. Repeat layers twice. Pour cream sauce over top. Sprinkle with remaining shredded mozzarella, Parmesan, parsley and lemon zest.
  • Cover with foil; bake for 30 minutes. Remove foil; bake for about 15 minutes or until noodles are tender and sauce is bubbling. Let stand for 10 minutes before serving.


The osso buco sauce can be made up to 3 days in advance, then warmed gently before layering in the lasagne the day of serving.
Serve with a good-quality Chianti for a truly authentic Italian experience.

Nutritional Analysis

Calories: 980kcal | Carbohydrates: 52g | Protein: 60g | Fat: 59g | Saturated Fat: 31g | Cholesterol: 275mg | Sodium: 1640mg | Fiber: 4g | Sugar: 6g