📝 About This Recipe
Transport your senses to the heart of Lombardy with this quintessential masterpiece of Italian Alta Cucina. This dish features cross-cut veal shanks braised to butter-soft perfection in a rich aromatic broth, served alongside a vibrant, velvet-textured Risotto alla Milanese. The addition of a fresh, citrusy gremolata cuts through the richness, creating a harmonious balance of deep umami and bright, herbaceous notes that define fine dining elegance.
🥗 Ingredients
The Veal (Osso Buco)
- 4 pieces Veal shanks (cross-cut, approximately 1.5 inches thick)
- 1/2 cup All-purpose flour (for dredging)
- 3 tablespoons Unsalted butter
- 2 tablespoons Extra virgin olive oil
The Braise
- 1 cup Dry white wine (such as Pinot Grigio or Gavi)
- 2 cups Veal or beef stock (high quality, low sodium)
- 1 cup Onion, carrot, and celery (finely diced (soffritto))
- 2 tablespoons Canned San Marzano tomatoes (crushed or pureed)
- 2 sprigs Fresh thyme and rosemary (tied with kitchen twine)
Risotto alla Milanese
- 1.5 cups Acquerello or Carnaroli rice (high-starch short grain)
- 1/2 teaspoon Saffron threads (steeped in 1/4 cup warm stock)
- 1/2 cup Parmigiano-Reggiano (finely grated, aged 24 months)
- 5 cups Chicken or vegetable stock (kept at a simmer)
Gremolata Garnish
- 1/2 cup Flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from 1 large organic lemon)
- 1 clove Garlic (minced into a paste)
👨🍳 Instructions
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1
Preheat your oven to 325°F (160°C). Tie kitchen twine around the circumference of each veal shank to ensure the meat stays attached to the bone during the long braising process.
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2
Season the veal shanks generously with salt and pepper. Dredge them lightly in flour, shaking off any excess.
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3
In a heavy-bottomed Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat. Sear the shanks until deeply browned on both sides (about 5 minutes per side). Remove and set aside.
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4
In the same pot, add the diced onion, carrot, and celery. Sauté until softened and translucent, about 6-8 minutes, scraping up the browned bits (fond) from the bottom.
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5
Stir in the tomato puree, then pour in the white wine. Let it reduce by half to cook off the alcohol.
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6
Return the shanks to the pot. Add the veal stock and herb bundle. The liquid should come about halfway up the sides of the meat. Bring to a simmer, cover with a tight lid, and transfer to the oven for 2 hours or until the meat is fork-tender.
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7
While the meat braises, prepare the Gremolata by mixing the chopped parsley, lemon zest, and minced garlic in a small bowl. Cover and refrigerate.
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8
Start the risotto 30 minutes before the veal is finished. In a wide pan, melt 1 tablespoon of butter and toast the rice for 2-3 minutes until the edges are translucent.
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9
Add a ladle of hot stock to the rice, stirring constantly. Once absorbed, add another ladle. Continue this process, ensuring the rice is never dry.
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10
Halfway through cooking the risotto (about 10 minutes in), stir in the saffron-infused stock. Continue adding stock until the rice is al dente and creamy.
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11
Remove risotto from heat. Vigorously stir in the remaining butter and Parmigiano-Reggiano (the 'mantecatura' stage) to achieve a wavy, 'all'onda' consistency.
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12
Carefully remove the veal shanks from the oven. If the sauce is too thin, remove the meat and reduce the liquid on the stovetop for 5 minutes.
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13
To serve, place a generous mound of saffron risotto on a warm plate, top with a veal shank, spoon over the braising liquid, and sprinkle liberally with the fresh gremolata.
💡 Chef's Tips
Don't skip the kitchen twine; it's essential for the 'fine dining' presentation so the meat doesn't fall apart. Use a high-quality saffron; if the threads are bright red and aromatic, the risotto will be superior. Always use warm stock for the risotto to maintain a consistent cooking temperature and starch release. For the best gremolata, chop the parsley by hand rather than using a food processor to avoid bruising the leaves. The marrow inside the bone is a delicacy—provide a small spoon for your guests to enjoy it.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Valtellina Superiore or a classic Barolo. Serve with a side of roasted root vegetables or sautéed Cavolo Nero for added texture. A crisp arugula salad with a light lemon vinaigrette can help cleanse the palate between bites. Follow the meal with a light citrus sorbet to complement the lemon notes in the gremolata.