Osso Buco alla Milanese

4.84 from 6 votes

This Ossobuco alla Milanese recipe is mouthwateringly elevated cozy cooking! Fall-off-the-bone tender braised veal shanks in a savory tomato and white wine sauce, complemented by a punchy gremolata and creamy saffron risotto.

Prep Time15

Cook Time2

Total Time2 15

Course: Comfort Food

Cuisine: Italian

Servings: servings

Calories: 1419kcal

Author: Eden Westbrook

Equipment

Braiser
Saucepan
large skillet

Ingredients

Osso Buco

2 veal shanks 1 inch thick, fascia cut and each tied with twine
¼ cup all purpose flour
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
¼ cup olive oil divided
½ yellow onion small dice
1 carrot small dice
1 celery stalk small dice
3 garlic cloves minced
3 sprigs fresh thyme stripped from stem
1 sprig rosemary leaves minced
2 sprigs oregano leaves minced
2 tablespoon tomato paste
14 oz canned crushed tomatoes
2 cups beef broth
2 bay leaves

Risotto alla Milanese

5 cups chicken broth keep on a stove burner
2 tablespoon olive oil
2 tablespoon butter
½ yellow onion small dice
1 hearty pinch saffron strands
1 cup arborio rice
½ cup parmesan cheese finely shredded
kosher salt and black pepper to taste

Gremolata

⅓ cup fresh Italian parsley chopped finely
2 teaspoon lemon zest finely grated
1 garlic clove minced

Instructions

Braise Osso Buco

Sprinkle both sides of the veal very generously with salt and pepper, then dredge both sides in the flour.
2 veal shanks, ¼ cup all purpose flour, 2 teaspoon kosher salt, 1 teaspoon freshly ground black pepper
Heat half of the olive oil in a large dutch oven or cast iron braiser over medium-high heat. Add the veal shanks to the pot and sear on both sides so it has a brown crust, about 3 minutes each side. Remove the shanks to a plate.
¼ cup olive oil
Turn heat down to medium and add the rest of the olive oil, onion, carrots, and celery. Cook for 8 minutes, until onion is translucent and slightly browned.
¼ cup olive oil, ½ yellow onion, 1 carrot, 1 celery stalk
Stir in the tomato paste and herbs and let that cook for a minute, stirring all the while, before adding the minced garlic and cooking for another minute.
3 garlic cloves, 3 sprigs fresh thyme, 1 sprig rosemary, 2 sprigs oregano, 2 tablespoon tomato paste
Add crushed tomatoes, beef broth, and bay leaves. Stir well, then place the veal in the pot/braiser. Place the lid on and adjust the heat to medium low so the cooking liquid is at a gently bubbling simmer. Flip the veal shanks with tongs or a fish spatula every 30 minutes for 1.5 to 2 hours. You want the veal to be shreddable with a fork.
14 oz canned crushed tomatoes, 2 cups beef broth, 2 bay leaves
At the last 30 minutes, remove the lid, flip the veal shanks again, and simmer to reduce the sauce down. During the last 30 minutes of the osso buco simmering, make the risotto and gremolata.

Risotto alla Milanese

Warm the chicken broth in a saucepan over low heat. Keep it on the burner, we want that broth to stay warm the entire time we use it.
5 cups chicken broth
In a saute pan or large skillet over medium heat, melt the butter with the olive oil and sauté the diced onions for 2-3 minutes, just until golden brown.
2 tablespoon olive oil, 2 tablespoon butter, ½ yellow onion
Add the saffron and arborio rice to the sauteed onions. Stir with a wooden spoon to coat the grains of rice in the butter and oil and fry/toast the rice for a couple of minutes. If you feel your pan is dry, don't be scared to add a little drizzle of oil or another small scoop of butter to help you out.
1 hearty pinch saffron strands, 1 cup arborio rice
Pour ½ cup of the warm chicken broth into the risotto pan. Stir well so there are no dry spots in the pan. Stir well and let sit for a few minutes, until the rice has absorbed most of the liquid, I'd say 90% of it, then stir in another ½ cup of broth.
Repeat the last step until all the broth is used, and the risotto is golden in color with a creamy texture and the rice grains no longer have an opaque center. Taste for doneness, don't be afraid to splash some more broth or water in and let the rice come to your desired doneness.
Once the risotto is cooked, whisk in the shredded parmesan cheese until it's fully incorporated. Taste and season with salt and pepper as needed.
½ cup parmesan cheese, kosher salt and black pepper

Gremolata

Mash together the chopped parsley, lemon zest, and minced garlic in a mortar and pestle or just mix them together in a small bowl
⅓ cup fresh Italian parsley, 2 teaspoon lemon zest, 1 garlic clove

Serve

Spoon a bed of the risotto on your serving plate. Place a piece of Osso Buco on the serving plate, the spoon sauce onto the ossobuco, then sprinkle gremolata over it all. Serve hot!

Notes

Serving Note

This recipe can be used for up to 4 veal shanks for 4 servings!

Nutrition