Osso Bucco alla Milanese
The Italian classic and a winter favourite, Osso Bucco alla Milanese features slow-braised pieces of Osso Bucco browned in olive oil before simmering for hours in a rich ragu sauce made from celery, carrots, onion, herbs, tomatoes, red wine, and stock. The dish is paired with a creamy Milanese Risotto, infused with saffron, parmesan, and lemon zest, resulting in a hearty and aromatic meal ideal for cold weather.
Ingredients 21
Osso Bucco And Ragu Sauce
osso bucco pieces
olive oil
celery
carrots
onion
salt
pepper
thyme
rosemary
chilli
1 can italian tomatoes
1 cup red wine
1 cup stock
Milanese Risotto
onion
oil
1 cup Arborio rice
1 cup white wine
1 cup stock
saffron threads
water, as necessary
1 tbsp butter
Handful grated parmesan
lemon zest
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Method 11
Start by unpacking, drying and salting your Osso Bucco pieces.
Place pieces onto a hot pan with a thin layer of olive oil and brown. 5 minutes on each side.
Take off and set aside.
Make a ragu sauce by cutting celery, carrots and onion. Place into a large saucepan adding salt, pepper, thyme, rosemary, chilli (cause why not), a , 1 cup of , 1 cup of .
Place the Osso Bucco pieces in, lower to a simmer and cook covered for 5 hours, adding more liquid as required.
For the last 30 minutes, take the lid off and keep temperature at a simmer to allow the sauce to thicken.
Make your Milanese Risotto by adding an onion into a pot with oil and frying off - 5 minutes.
Add 1 cup of Arborio rice and crisp - 2 minutes.
Add 1 cup of white wine, 1 cup of stock and saffron threads. Simmer and stir for 20 minutes or until al dente, adding water as necessary.
Off heat add 1 tbsp butter, a handful of grated parmesan and lemon zest. Stir until thick and creamy.
Serve, dribble, thank me later.
Luka Tanfara's tips
Add chilli to the ragu (cause why not) for extra flavour.
Cook covered for 5 hours, adding more liquid as required.
For the last 30 minutes, take the lid off and keep temperature at a simmer to allow the sauce to thicken.
Add water as necessary to the risotto while simmering and stirring until al dente.
