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Osso Buco with Risotto Alla Milanese recipe

Osso Buco with Risotto alla Milanese.

Osso buco is classic Italian comfort food,an oven-braised stew with fork-tender veal shanks and a gremolatatopping, accompanied with creamy risotto, Milano-style.

Recipe: Osso Buco with RisottoAlla Milanese

6 veal shank cross cuts, cut 2-inchesthick (3 to 3 1/2 pounds)
2 tablespoons olive oil
1/2 cup dry white wine
1 (16-ounce) can whole tomatoes, undrained
1 (6-ounce) can tomato paste
2 teaspoons each dried basil and dried rosemary
1/4 teaspoon each ground black pepper and ground red pepper
2 tablespoons butter
1 large onion, finely chopped
1 medium carrot, finely chopped
1 rib celery, finely chopped
2 cloves garlic, minced
Risotto alla Milanese (recipe follows)Gremolata:
1/4 cup finely chopped fresh parsley, 1 teaspoon grated lemonpeel and 1 finely chopped garlic clove

  • Heat oil in large skillet over mediumheat until hot. Brown veal cross cuts, 1/3 at a time; removefrom skillet. Season with salt. Pour off drippings.
  • Add wine; cook and stir until brownedbits attached to skillet are dissolved. Stir in tomatoes, tomatopaste, basil, rosemary and black and red peppers; bring to aboil. Reduce heat; simmer 10 minutes.
  • Melt butter in Dutch oven over mediumheat. Add onion, carrot, celery and 2 cloves garlic; cook andstir until vegetables are crisp-tender. Add veal and tomato sauce;bring to a boil. Reduce heat; cover tightly and simmer 2 hoursor until veal is fork-tender. Combine gremolata ingredients;sprinkle over veal and tomato sauce. Let stand, covered, 2 minutes.Serve with risotto.

    Makes 6 servings.

    Risotto Alla Milanese:
    2 tablespoons butter
    1 small onion, finely chopped
    2 cups uncooked arborio rice
    1/2 cup dry white wine
    1 teaspoon salt
    1/8 teaspoon crushed saffron
    1 (14 1/2-ounce) can ready-to-serve beef broth
    4 1/2 to 5 cups water
    1/3 cup freshly grated Parmesan cheese
    2 tablespoons finely chopped fresh parsley

  • Melt butter in large skillet over mediumheat. Add onion; cook and stir 2 minutes or until tender. Addrice; cook and stir 2 to 3 minutes. Add wine, salt and saffron;cook and stir until all liquid is absorbed.
  • Gradually add broth and water, 1/2 cupat a time, and continue cooking 55 minutes or until all liquidis absorbed and rice is tender, but still firm, stirring frequently.Risotto should be creamy, not dry or runny. Remove from heat;stir in cheese and parsley.

    Recipe and photograph provided courtesyof the Beef Industry Council. – Ossobuco alla Milanese

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  • Comments

    1 Comment


    While it would be unfair to say that this is the risotto after which all others are derived—the Venetians provide plenty of competition—its lovely simplicity is hard to match. If you’re uneasy about risotto, this is a good recipe to start with because it’s simple and requires so few ingredients.

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