Osso Buco Milanese Recipe

Cooking Instructions

1. 1

   Prepare the Veal

   Season the veal shanks with salt and black pepper. In a large, heavy pot, heat the olive oil over medium-high heat. Sear the veal shanks on all sides until browned. Remove and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add chopped onion, carrot, and celery. Cook until softened, about 5 minutes. Add minced garlic and cook for another minute.

3. 3

   Deglaze and Braise

   Pour in the white wine, scraping the bottom of the pot to release any bits. Allow to simmer for 2-3 minutes. Add the canned tomatoes, stock, thyme, and bay leaf. Return the veal shanks to the pot. Cover and simmer on low heat for about 2 hours, until the meat is tender.

4. 4

   Prepare Saffron Risotto

   In a separate saucepan, heat 3 cups of stock and add saffron threads. In another pan, melt 1 tablespoon of butter and add arborio rice, stirring for 2 minutes. Gradually add the warm saffron-infused stock, one ladle at a time, stirring consistently until the rice is al dente. Finish with grated parmesan and remaining butter.

5. 5

   Serve

   Once the veal is tender, remove from the pot. Serve the veal shank with the rich sauce over saffron risotto. Garnish with additional parsley if desired.