Jul 14 2026
Restaurants›Columbus Park Trattoria›Osso Buco Recipe

Osso Buco Recipe

Inspired by Columbus Park Trattoria
Time3h
Serves4

Braised veal shank served with risotto.

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Ingredients

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Osso Buco

Risotto

Method

Osso Buco

  1. 1

    Prepare the Veal

    Pat the veal shanks dry with paper towels and season with salt and black pepper on both sides.

  2. 2

    Sear the Meat

    In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and sear until browned on all sides, about 4-5 minutes per side. Remove the shanks and set aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

  4. 4

    Deglaze the Pot

    Pour in the dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 3 minutes.

  5. 5

    Add Remaining Ingredients

    Stir in the beef or chicken stock, diced tomatoes, lemon zest, fresh thyme, bay leaves, and return the veal shanks to the pot.

  6. 6

    Braise the Meat

    Cover and reduce the heat to low. Let the osso buco braise for about 1.5 to 2 hours, or until the meat is tender and falling off the bone.

Risotto

  1. 7

    Sauté Onion and Garlic

    In a separate pan, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent, about 3-4 minutes.

  2. 8

    Toast the Rice

    Add the Arborio rice to the pan and stir for about 2 minutes to toast the rice lightly.

  3. 9

    Add Wine

    Pour in the white wine and stir until it is mostly absorbed by the rice.

  4. 10

    Cook the Risotto

    Gradually add the stock, one ladle at a time, stirring frequently. Allow the rice to absorb the stock before adding more. This process should take about 18-20 minutes.

  5. 11

    Finish the Risotto

    Once the rice is creamy and al dente, remove from heat and stir in the Parmesan cheese, butter, salt, black pepper, and fresh parsley.

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