Name: Da Vinci Restaurant / Ristorante Da Vincis OSSOBUCO Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 pieces Veal shank; 2 tablespoons Olive oil; 1 cup Carrot, diced; 1 cup Celery, diced; 1 cup Onion, diced; 4 cloves Garlic, minced; 1 cup Dry white wine; 2 cups Beef stock; 2 pieces Bay leaves; 1 teaspoon Fresh thyme; to taste Salt; to taste Black pepper; 1 cup Arborio rice; 1 small Onion, finely chopped; 2 tablespoons Olive oil; 4 cups Chicken or vegetable stock; 1 cup Dry white wine; 1 cup Parmesan cheese, grated; to taste Salt; to taste Black pepper; 1 bunch Broccoli rabe, trimmed; 2 tablespoons Olive oil; 2 cloves Garlic, minced; to taste Red pepper flakes; to taste Salt

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Olives

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

Garlic Mayo

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Guacamole

Braised veal shank, parmigiano reggiano risotto, sautéed broccoli rabe.

In a large Dutch oven, heat olive oil over medium-high heat. Season the veal shanks with salt and pepper, then sear them on all sides until browned. Remove and set aside.

Searing the Veal

In the same pot, add diced carrot, celery, and onion. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.

Sautéing Vegetables

Pour in the white wine and scrape up any brown bits from the bottom of the pot. Let it simmer for about 2 minutes.

Deglazing

Return the veal shanks to the pot, add the beef stock, bay leaves, and thyme. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2.5 hours until the meat is tender.

Braising

In a saucepan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent.

Sautéing Onion

Add the Arborio rice and stir for 2 minutes. Pour in the white wine and cook until absorbed. Gradually add the stock, stirring frequently until the rice is creamy and al dente, about 18-20 minutes.

Cooking Risotto

Stir in the grated Parmesan cheese, and season with salt and pepper to taste.

Finishing

In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 30 seconds. Add broccoli rabe and sauté until tender, about 5-7 minutes. Season with salt.

Cooking Broccoli Rabe

Veal shank

Olive oil

Carrot, diced

Celery, diced

Onion, diced

Garlic, minced

Dry white wine

Beef stock

Bay leaves

Fresh thyme

Salt

Black pepper

Arborio rice

Onion, finely chopped

Chicken or vegetable stock

Parmesan cheese, grated

Broccoli rabe, trimmed

Red pepper flakes

OSSOBUCO

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PESCATO DEL GIORNO

Braised veal shank, parmigiano reggiano risotto, sautéed broccoli rabe

OSSO BUCO

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Custard cream flavoured with fresh vanilla

CREMA BRUCIATA

Indulge in our Zeppoli Da Vinci, a delightful twist on the classic Italian treat. These pillowy, golden-brown pastries are expertly fried to perfection and delicately dusted with powdered sugar. Each bite reveals a warm, sweet filling that melts in your mouth, offering a symphony of flavors that pays homage to the artistry of Italian cuisine. Perfectly paired with a rich chocolate sauce or a scoop of creamy gelato, this dessert is a true masterpiece that promises to elevate your dining experience.

ZEPPOLI DA VINCI

Make OSSOBUCO Recipe in just 3h . Braised veal shank, parmigiano reggiano risotto, sautéed broccoli rabe.

Ossobuco Recipe

Ingredients

Ossobuco

Parmigiano Reggiano Risotto

Sautéed Broccoli Rabe

Method

Ossobuco Preparation