Ingredients
Units
Scale
Ingredients (Serves 4)
For the Ossobuco:
- 4 veal shanks (about 1.5–2 inches thick)
- 1/4 cup all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1 1/2 cups canned diced tomatoes (or fresh tomatoes, peeled and chopped)
- 1 cup beef or chicken stock
- 1 bay leaf
- 2 sprigs fresh thyme
- 1/4 cup fresh parsley, chopped (for garnish)
For the Gremolata (optional garnish):
- Zest of 1 lemon
- 1 garlic clove, finely minced
- 2 tablespoons fresh parsley, chopped
For the Risotto alla Milanese:
- 1 1/2 cups Arborio or Carnaroli rice
- 1 small onion, finely chopped
- 4 tablespoons unsalted butter (divided)
- 1/4 cup dry white wine
- 4 cups chicken or vegetable stock, kept warm
- 1/4 teaspoon saffron threads, soaked in 2 tablespoons warm water
- 1/2 cup grated Parmigiano-Reggiano
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Cook the Ossobuco
- Prepare the Veal Shanks: Pat the veal shanks dry and tie kitchen twine around them to keep the meat intact during cooking. Lightly dredge in flour, shaking off the excess.
- Brown the Shanks: Heat olive oil and butter in a large Dutch oven over medium-high heat. Sear the veal shanks on both sides until golden brown (about 3-4 minutes per side). Remove and set aside.
- Sauté the Vegetables: In the same pot, sauté the onion, carrot, and celery until softened (about 5-7 minutes). Add garlic and cook for 1 minute.
- Deglaze and Braise: Pour in the white wine and scrape up any browned bits. Let it reduce slightly, then stir in the diced tomatoes, stock, bay leaf, and thyme.
- Simmer: Return the veal shanks to the pot, ensuring they are partially submerged in the liquid. Cover and simmer over low heat for 1.5 to 2 hours, turning the shanks occasionally, until the meat is tender and falling off the bone.
2. Prepare the Risotto alla Milanese
- Sauté the Onion: In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the onion and sauté until softened.
- Toast the Rice: Add the rice and stir for 1-2 minutes until lightly toasted.
- Deglaze: Pour in the white wine and stir until absorbed.
- Cook the Risotto: Add the warm stock, one ladleful at a time, stirring frequently and allowing the liquid to be absorbed before adding the next. After about 10 minutes, stir in the saffron with its soaking liquid.
- Finish with Butter and Cheese: Once the rice is creamy and al dente (about 18-20 minutes total), stir in the remaining butter and Parmigiano-Reggiano. Season with salt and pepper to taste.
3. Make the Gremolata (Optional)
- Combine the lemon zest, minced garlic, and parsley in a small bowl.
4. Serve
- Plate the Risotto alla Milanese as a base and place a veal shank on top. Spoon some of the braising liquid and vegetables over the meat. Garnish with gremolata if desired.
