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Osso Buco alla Milanese

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 Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 2 servings
Calories: 1419 kcal
Course: Others
Cuisine: Italian

Ingredients

Osso Buco
  • 2 veal shanks 1 inch thick, fascia cut and each tied with twine
  • ¼ cup all purpose flour
  • 2 tsp kosher salt
  • 1 tsp 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 tbsp 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 tbsp olive oil
  • 2 tbsp 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 tsp lemon zest finely grated
  • 1 garlic clove minced

Instructions

Braise Osso Buco
    Cup of Yum
  1. Sprinkle both sides of the veal very generously with salt and pepper, then dredge both sides in the flour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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 1/2 cup of broth.
  5. 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.
  6. 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.
Gremolata
  1. Mash together the chopped parsley, lemon zest, and minced garlic in a mortar and pestle or just mix them together in a small bowl
Serve
  1. 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

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

Nutrition Information

Serving 1g Calories 1419kcal (71%) Carbohydrates 126g (42%) Protein 73g (146%) Fat 70g (108%) Saturated Fat 20g (100%) Polyunsaturated Fat 6g Monounsaturated Fat 38g Trans Fat 0.5g Cholesterol 228mg (76%) Sodium 6502mg (271%) Potassium 2132mg (61%) Fiber 12g (48%) Sugar 18g (36%) Vitamin A 7298IU (146%) Vitamin C 48mg (53%) Calcium 558mg (56%) Iron 13mg (72%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 1419

% Daily Value*

Serving 1g
Calories 1419kcal 71%
Carbohydrates 126g 42%
Protein 73g 146%
Fat 70g 108%
Saturated Fat 20g 100%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 38g 190%
Trans Fat 0.5g 25%
Cholesterol 228mg 76%
Sodium 6502mg 271%
Potassium 2132mg 45%
Fiber 12g 48%
Sugar 18g 36%
Vitamin A 7298IU 146%
Vitamin C 48mg 53%
Calcium 558mg 56%
Iron 13mg 72%

* Percent Daily Values are based on a 2,000 calorie diet.