Name: Bis Ristorantes Osso Buco Di Vitello Alla Milanese Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Veal shanks; 1 tsp Salt; 1 tsp Black pepper; 1 cup All-purpose flour; 4 tbs Olive oil; 1 cup Onion, chopped; 1 medium Carrot, chopped; 1 medium Celery stalk, chopped; 3 cloves Garlic cloves, minced; 1 cup White wine; 2 cups Beef stock; 2 tsp Fresh thyme; 2 pieces Bay leaves; 1 tsp Lemon zest; 1 tbs Parsley, chopped (for garnish); 1 cup Arborio rice; 4 cups Chicken broth; 1 pinch Saffron strands; 1 small Onion, finely chopped; 3 tbs Butter; 1 cup Parmesan cheese, grated; 0.5 tsp Salt; 0.5 tsp Black pepper

Any soft Drink + Any of the following pasta: Alici, Carbonara, Ragu. * Swap your soft drink for a glass of house wine or beer for 2.5£

Option 2

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Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Season the veal shanks with salt and pepper. Dredge in flour, shaking off excess.

Prepare the Veal

In a large heavy pot, heat olive oil over medium-high heat. Add the veal shanks and brown them on all sides. Remove and set aside.

Brown the Veal

In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until softened.

Sauté Vegetables

Pour in the white wine and scrape up the browned bits from the bottom of the pot. Let it simmer for a few minutes.

Deglaze the Pot

Return the veal shanks to the pot. Add beef stock, thyme, bay leaves, and lemon zest. Bring to a boil.

Add Liquid and Seasoning

Reduce heat to low, cover, and let it simmer for 1.5 to 2 hours, until the meat is tender.

Simmer

Remove the veal shanks from the pot. Discard the bay leaves. Serve garnished with parsley.

Finish and Garnish

In a saucepan, heat chicken broth and add saffron strands to infuse.

Prepare Broth

In a separate heavy pot, melt butter over medium heat. Add finely chopped onion and sauté until translucent.

Sauté Onion

Add Arborio rice to the pot and stir for 2-3 minutes until the rice is lightly toasted.

Toast Rice

Slowly add the warm chicken broth, one ladle at a time, stirring continuously until absorbed. Repeat until the rice is cooked al dente.

Add Broth Gradually

Stir in grated Parmesan cheese, salt, and pepper. Remove from heat and let it rest covered for a few minutes.

Finish Risotto

Veal shanks

Salt

Black pepper

All-purpose flour

Olive oil

Onion, chopped

Carrot, chopped

Celery stalk, chopped

Garlic cloves, minced

White wine

Beef stock

Fresh thyme

Bay leaves

Lemon zest

Parsley, chopped (for garnish)

Arborio rice

Chicken broth

Saffron strands

Onion, finely chopped

Butter

Parmesan cheese, grated

Osso Buco di Vitello alla Milanese

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PASTA DEL GIORNO

Insalata di Rucola con Parmigiano Reggiano Croccante is a fresh Italian salad made with arugula, cherry tomatoes, and crispy Parmesan cheese. The salad combines the peppery bite of arugula with the sweet acidity of tomatoes, while the crispy Parmesan adds a delightful textural contrast. Here's how to prepare it at home.

Insalata di Rucola con Parmigiano Reggiano Croccante

CAFÈ | THÉ

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GALETTO AL MATTONE

Make Osso Buco Di Vitello Alla Milanese Recipe in just 3h . Veal Shank with Risotto Milanese

Osso Buco Di Vitello Alla Milanese Recipe

Ingredients

Osso Buco

Risotto Milanese

Method

For the Osso Buco