Osso Buco and Risotto alla Milanese
Osso Buco and Risotto alla Milanese
Ingredients
For the Osso Buco
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 veal shanks, about 1 1/2 to 2 inches thick
- 1 1/2 teaspoons kosher salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 2 cups beef stock
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 bay leaves
For the Risotto alla Milanese
- 3 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/2 teaspoon saffron threads, steeped in 1/4 cup hot chicken or vegetable stock for 10 minutes
- 4 cups chicken or vegetable stock, hot
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325
- 2
Prepare the mirepoix by chopping the onion, carrots, and celery into roughly 1/2-inch pieces.
⏱️ 10 min
- 3
Generously season the veal shanks on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 4
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once shimmering, add the seasoned veal shanks and sear heavily on both sides until deeply browned, about 4-5 minutes per side. Remove the seared veal shanks from the pot and set them aside.
⏱️ 10 min
- 5
Reduce the heat to medium. Add the chopped mirepoix to the same pot and sweat, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
⏱️ 10 min
- 6
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 3 min
- 7
Pour in the chicken stock and beef stock, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
⏱️ 5 min
- 8
Return the seared veal shanks to the pot. Add the fresh rosemary sprigs, thyme sprigs, and bay leaves. Ensure the veal is mostly submerged in the liquid.
⏱️ 2 min
- 9
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2 hours, or until the veal is fork-tender.
⏱️ 120 min•🌡️ 325
- 10
Once the osso buco is cooked, carefully remove the veal shanks from the pot and set them aside on a plate. Strain the cooking liquid and vegetables through a fine-mesh sieve into a separate container, pressing on the solids to extract as much liquid as possible. Discard the solids.
⏱️ 10 min
- 11
Return the strained liquid to a clean pot or saucepan. Bring it to a simmer over medium-high heat and reduce by half, until it forms a rich, slightly thickened glaze. This will take about 10-15 minutes.
⏱️ 15 min
- 12
While the glaze is reducing, begin the risotto. In a separate medium-sized pot or deep skillet, melt 2 tablespoons of unsalted butter over medium heat.
⏱️ 2 min
- 13
Add the finely diced onion to the melted butter and sweat until softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 14
Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
⏱️ 3 min
- 15
Deglaze the pot with the dry white wine and the saffron-infused stock (saffron tea). Stir until the liquid is almost completely absorbed.
⏱️ 3 min
- 16
Begin adding the hot chicken or vegetable stock to the rice, one ladleful (about 1/2 cup) at a time. Stir continuously and allow each addition of stock to be almost completely absorbed by the rice before adding the next.
⏱️ 20 min
- 17
Continue adding stock and stirring for about 18-20 minutes, or until the rice is creamy and cooked al dente (tender with a slight bite in the center). Season with freshly ground black pepper.
⏱️ 20 min
- 18
Remove the risotto from the heat. Stir in the remaining 1 tablespoon of unsalted butter and 1/2 cup of freshly grated Parmesan cheese. Stir vigorously until the butter and cheese are melted and well combined, creating a creamy, emulsified risotto.
⏱️ 2 min
- 19
To serve, spoon a generous portion of Risotto alla Milanese onto each plate. Top with a piece of Osso Buco and drizzle generously with the reduced glaze. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Osso Buco and Risotto alla Milanese
For the Osso Buco
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 veal shanks, about 1 1/2 to 2 inches thick
- 1 1/2 teaspoons kosher salt, or to taste
- 1 teaspoon black pepper, freshly ground, or to taste
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 2 cups beef stock
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 bay leaves
For the Risotto alla Milanese
- 3 tablespoons unsalted butter
- 1/2 yellow onion, finely diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 1/2 teaspoon saffron threads, steeped in 1/4 cup hot chicken or vegetable stock for 10 minutes
- 4 cups chicken or vegetable stock, hot
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 10 min•🌡️ 325 - 2
Prepare the mirepoix by chopping the onion, carrots, and celery into roughly 1/2-inch pieces.
⏱️ 10 min - 3
Generously season the veal shanks on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min - 4
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once shimmering, add the seasoned veal shanks and sear heavily on both sides until deeply browned, about 4-5 minutes per side. Remove the seared veal shanks from the pot and set them aside.
⏱️ 10 min - 5
Reduce the heat to medium. Add the chopped mirepoix to the same pot and sweat, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes.
⏱️ 10 min - 6
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 3 min - 7
Pour in the chicken stock and beef stock, scraping up any browned bits from the bottom of the pot. Bring the liquid to a simmer.
⏱️ 5 min - 8
Return the seared veal shanks to the pot. Add the fresh rosemary sprigs, thyme sprigs, and bay leaves. Ensure the veal is mostly submerged in the liquid.
⏱️ 2 min - 9
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Cook for 2 hours, or until the veal is fork-tender.
⏱️ 120 min•🌡️ 325 - 10
Once the osso buco is cooked, carefully remove the veal shanks from the pot and set them aside on a plate. Strain the cooking liquid and vegetables through a fine-mesh sieve into a separate container, pressing on the solids to extract as much liquid as possible. Discard the solids.
⏱️ 10 min - 11
Return the strained liquid to a clean pot or saucepan. Bring it to a simmer over medium-high heat and reduce by half, until it forms a rich, slightly thickened glaze. This will take about 10-15 minutes.
⏱️ 15 min - 12
While the glaze is reducing, begin the risotto. In a separate medium-sized pot or deep skillet, melt 2 tablespoons of unsalted butter over medium heat.
⏱️ 2 min - 13
Add the finely diced onion to the melted butter and sweat until softened and translucent, about 5-7 minutes.
⏱️ 7 min - 14
Add the Arborio rice to the pot and toast for 2-3 minutes, stirring constantly, until the edges of the grains become translucent.
⏱️ 3 min - 15
Deglaze the pot with the dry white wine and the saffron-infused stock (saffron tea). Stir until the liquid is almost completely absorbed.
⏱️ 3 min - 16
Begin adding the hot chicken or vegetable stock to the rice, one ladleful (about 1/2 cup) at a time. Stir continuously and allow each addition of stock to be almost completely absorbed by the rice before adding the next.
⏱️ 20 min - 17
Continue adding stock and stirring for about 18-20 minutes, or until the rice is creamy and cooked al dente (tender with a slight bite in the center). Season with freshly ground black pepper.
⏱️ 20 min - 18
Remove the risotto from the heat. Stir in the remaining 1 tablespoon of unsalted butter and 1/2 cup of freshly grated Parmesan cheese. Stir vigorously until the butter and cheese are melted and well combined, creating a creamy, emulsified risotto.
⏱️ 2 min - 19
To serve, spoon a generous portion of Risotto alla Milanese onto each plate. Top with a piece of Osso Buco and drizzle generously with the reduced glaze. Garnish with fresh chopped parsley.
⏱️ 5 min