Osso Buco with Risotto Milanese
What can you say about osso buco that hasn’t been said before? It ticks every single box. Cook the osso buco the day before you’re planning to serve it to develop the flavour. We would also suggest doubling this recipe for the best pasta sauce a few days later.
Ingredients 19
Osso Buco
1 kg veal shank, cut into 2 cm (¾ in) thick slices
50 g plain flour (all-purpose flour)
1 tbsp olive oil
40 g unsalted butter, divided
1 onion, finely diced
2 garlic cloves, finely chopped
1 stalk celery, finely diced
1 carrot, finely diced
2 anchovy fillets
1 tbsp baby capers, rinsed and squeezed dry
1 bay leaf
200 ml white wine
1 l chicken stock
Gremolata
1 garlic clove, finely chopped
1 lemon, zested, finely grated
3 tbsp flat-leaf parsley leaves (italian flat-leaf parsley), finely chopped
Risotto Milanese Saffron Risotto
700 ml chicken stock, good-quality
80 g unsalted butter, diced
1 tbsp olive oil
1⁄2 onion, finely diced
200 g vialone nano rice
Splash white wine
Pinch saffron
90 g grana padano, grated
salt, to season
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 16
To Make The Osso Buco
Preheat the oven to 140°C (285°F).
Dredge the pieces of by rolling them in the , then shake each piece with vigour to remove any excess flour.
Melt the and half of the in a large heavy-based, ovenproof saucepan over a medium heat.
Add the in batches and seal on each side, cooking until light golden. Set aside.
Using the same pan, cook the , and remaining over a medium heat until soft, for about 2–3 minutes.
Add the , , , , and and bring to a simmer. Cook until the wine has reduced by half, for about 3–4 minutes.
Return the to the pan and add enough to cover (if there isn’t quite enough stock, add some water so the veal is covered). Bring to a simmer, then place a piece of baking paper, large enough to cover, on the surface of the liquid.
Transfer to the oven and cook for up to 2 hours or until the meat is just falling off the bone.
Remove from the oven and rest for 30 minutes (this is the best time to cook the risotto if you’re making this whole meal on the same day).
To Make The Gremolata
While the osso buco is cooking, mix the , lemon zest, and together and set aside.
To Make The Risotto
Heat the in a saucepan.
Melt half the with the in a different saucepan over a medium-low heat, then add the and cook until soft. Stir in the until coated with the hot oil.
Add the , stirring as it reduces, then add 250 ml (8½ fl oz/1 cup) of the hot stock and the . Stir the frequently as it continues to cook and absorb the stock, adding more stock as it absorbs.
Once most of the has been added, taste the ; it should be al dente, but if you prefer a softer grain, keep adding the stock until it is all used.
Remove from the heat and add the remaining and , stirring well to melt the butter. Season with salt to taste. The risotto should be quite wet at this stage, like porridge, but if not, you can use a little hot water to loosen it up.
To Serve
If you prepared the osso buco in advance, return it to the oven for 15 minutes to heat through. Sprinkle the gremolata over the osso buco and serve with the risotto.
Meatsmith's tips
Vialone nano is medium-grain rice variety that originates from lowlands of Veneto, Italy. It is perfect for risotto – during cooking, its high starch levels provide the dish with its signature creaminess, while its low water absorption allows the grains to hold their shape and retain some firmness.
Rate this recipe
Notes
1
