Free of: All top allergens and gluten-free

Ingredients

• 4 beef osso buco cuts from the shank (be sure to ask for the osso buco cut, or you will end up with a very large whole shank)
• 1 cup (250 mL) tapioca flour (or all-purpose wheat flour)
• 1 tbsp (15 mL) fresh ground pepper
• 1 tbsp (15 mL) salt
• 2 tbsp (30 mL) olive oil
• 1 cup (250 mL) red pearl onions
• 4 cloves garlic, thinly sliced
• 2 cups (475 mL) diced carrots
• 1 cup (250 mL) celery, diced
• Rind from 1 orange – remove peel with peeler
• 2 bay leaves
• 1 bunch fresh thyme (whole)
• 4 cups (950 mL) beef stock [Look for allergen-free, g-f brands]
• 2 cups (475 mL) red wine (if not using wine, replace with more stock)

Method

1. Pre-heat oven to 350º F. Season flour with salt and pepper. In a large bowl, toss shanks gently in seasoned flour to coat.
2. Heat olive oil in a large, oven-proof Dutch oven, over medium-high heat. Brown shanks. Remove and set aside.
3. Add onions, garlic, carrots and celery to the pot. Cook 5 minutes. Add orange peel strips, bay leaves, thyme, stock and wine (if using). Stir.
4. Now add beef shanks and submerge in the liquid. Cover tightly with Dutch oven lid. Place in oven for 2-2½ hours, until shanks are tender.
5. Skim off excess fat from pan. Remove orange peel and herbs.
6. Serve one beef shank per person, with some vegetables and aromatic broth.

Recipe by Simon Clarke

First published in Allergic Living magazine.
To order an issue or to subscribe, click here.

Free of: All top allergens, except egg (alternative suggested) and gluten-free.

Ingredients

• 2 tbsp (30 mL) vegetable oil
• 1 sweet onion, minced
• 2 cloves garlic, minced
• 3 lbs (1.4 kg) raw ground turkey
• 2 eggs (or equivalent egg replacer)
• 1 cup (250 mL) rice cereal
• 1 cup (250 mL) fresh basil, chopped
• 1 cup (250 mL) fresh parsley, chopped
• Pinch of each salt and pepper

Method

1. Preheat oven to 350°F.

2. In a skillet, sauté onions and garlic in vegetable oil until golden brown. Set aside to cool.

3. In a large bowl, combine all ingredients including cooled onion and garlic. Mix well with your hands and divide into 6 equal portions. Mould into dome-shaped rounds and place on a parchment-lined baking sheet.

4. Place in oven for 25-30 minutes or until cooked through.

5. Serve with cabbage bundles and Quick Tomato Sauce (below).
Quick Tomato Sauce
Free of: All top allergens.

Ingredients

• 2 tbsp (30 mL) vegetable olive oil
• 1 sweet onion, diced
• 2 cloves garlic, minced
• 2 19 oz (540 mL) cans diced tomatoes [look for sulphite-free brands]
• 2 tbsp (30 mL) tomato paste [look for sulphite-free brands]
• 2 tbsp (30 mL) fresh basil, chopped
• Salt and pepper to taste

Method

1. Heat oil in a large saucepan over medium heat. Add onion and garlic, sauté until soft.
2. Add tomatoes, tomato paste, basil, salt and pepper and cook for a further 10 minutes.
3. Let cool and, in a food processor, purée until smooth.
4. Ladle over meatloaf.

Recipe by Simon Clarke
Food photography, Chris Gonzaga

First published in Allergic Living magazine, Winter 2008. To order that issue or to subscribe, click here.