A beyond perfect Italian dish! This recipe has to be one of my favorite Italian meals. A perfect cold weather family-friendly dish. So full of flavorful herbs; basil, oregano, thyme, bay, and lots of garlic that are so perfect in this vegetarian osso buco. A great olive oil, fresh plum tomatoes – fresh organic vegetables, white wine, and a home-made or organic broth help to make this Italian dish awesome!
I am looking out the window watching the snow melt here in Denver. It was snowy with big beautiful snowflakes for a few days, so on one of those days – I decided to make up this fantastic vegetarian meal. It was such a good day to stay in and watch a movie and to smell something heavenly cooking up on the stove.
I wanted something warm and delicious to eat with a “fresh from the oven” crusty garlic bread, and a salad – that was waiting for some home-made Italian dressing. It’s was the perfect day to stay home and eat an excellent meal!
An Italian meal!
What makes this dish different from a traditional osso buco with veal shanks and pasta or polenta?
By making it an osso buco that is both vegetarian and gluten-free. I choose orzo instead of polenta – and I love the gluten-free Orzo from Delallo® and meat-free chick’n strips from Gardein® I used in this dish.
Making it a bit healthier and wholesome… by no means took away any of the incredible flavors in an osso buco, but in my opinion – enhanced it! The chicken strips are ready in minutes to add to the ease of this meal! Ease is a good thing, right?
Adding asparagus and roasted red peppers were fabulous choices that gave the osso buco even more incredible flavor!
I wonder what everyone else craves when they go Italian. What is your favorite dish? Spaghetti? Lasagna? Have you ever feasted on Osso Buco? Please share with me what Italian food you love!
If you are in the Italian pasta mood, here is another dish from my wholesome dish recipe file. Pasticciata Fettuccine. This Pasticciata is not a vegetarian meal- but one that is a massive hit with those that have tried it!
I think it is a great time to get all the family around the table – and feast on this excellent meal! This osso buco is indeed a family friendly meal and makes enough for everyone!
Saturday they are calling for more snow. Maybe I can talk my eldest, Dylan into flying in from Indy – that would be so much fun! I would make him this dish or any other of his favorites! Of course, he would have to stay through next week – Thanksgiving is almost here! WOW. This year is flying by! Do you want his number? You can tell him his mom is missing him…
Osso Buco. Great for lunch, dinner or anytime you crave Italian! Are you ready for one delicious Osso Buco?
Dig in! I did – and it is a very tasty left over, so you know – all the flavors are so intensified, and it is oh so good! Freeze it? You bet- for another snowy day!
Enjoy!
Teri~
- Serves: 6 servings
- Serving size: 6
- Calories: 590
- 2 Tbsp. olive oil
- 2 Tbsp. unsalted butter/ghee
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced yellow onion
- 1 cup roasted red peppers
- 3 bay leaves, crushed
- 1 Tbsp thyme
- 1 Tbsp fresh basil, chopped fine
- 1 Tbsp oregano
- 1 Tbsp basil
- 1 Tbsp Italian parsley
- 4 cloves garlic, minced
- 1 15-oz. can diced tomatoes
- 1 6-oz. can tomato paste
- 1 13-oz. Pkg. frozen chicken-style meat substitute
- 1 Tbsp gluten-free soy sauce
- 1 Tbsp butter/ghee
- 2 cups organic vegetable broth
- 1 cup white or red wine
- 1 tsp. lemon zest
- Mushroom "Orzo"
- 2 Tbs. olive oil
- 1 Tbs. unsalted butter/ghee
- ½ cup diced onion
- 2 cloves garlic, minced
- 6 oz. white mushrooms, cleaned and sliced
- 10 asparagus spears, trimmed and sliced on the bias into thirds - optional
- 1 cup gluten-free orzo
- 3-4 cups vegetable broth, warmed
- 1 Tbsp. Italian parsley, chopped
- ½ cup grated Parmesan cheese
- Heat olive oil and butter/ghee in a pot over medium heat.
- Add celery, carrots, onion, red peppers, bay leaves, thyme, basil, oregano, and parsley, and cook 10 to 15 minutes.
- Add the frozen chicken to medium size pan over medium heat and add the soy sauce, Cook for 5 minutes until sauce has thickened and chicken is warmed through.
- Mushroom "Orzo" :
- Heat olive oil and butter in a large saucepan over medium heat.
- Add onion and sauté 10 minutes, or until soft.
- Add garlic, and sauté 2 minutes.
- Add mushrooms, and asparagus (optional).
- Sauté 5 to 7 minutes, or until mushrooms start to release their juices.
- Add the orzo and cook 3 to 5 minutes, or until golden brown.
- Stir in the vegetable broth, parsley and simmer 3-6 minutes, or until orzo has absorbed all liquid, and orzo is al dente. Remove from heat, and stir in Parmesan, if desired. Serve with Osso Buco.
I would love to hear from all of you – so please be sure to LEAVE A REPLY! Share your favorite Italian recipe – or your thoughts on this dish! If you do make this recipe, don’t forget to also tag me on Instagram! And be sure to tag your photo #AWHOLESOMEDISH.