Jul 17 2026
Restaurants›Grappa '72›Osso Buco Recipe

Osso Buco Recipe

Inspired by Grappa '72
Time3h
Serves4

Veal shank braised in Barolo, served over risotto Milanese

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Osso Buco

Risotto Milanese

Method

Osso Buco Preparation

  1. 1

    Sear the Veal

    Season the veal shanks with salt and black pepper. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Sear the veal shanks on all sides until browned, about 3-4 minutes per side. Remove and set aside.

  2. 2

    Cook the Vegetables

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

  3. 3

    Add Tomato Paste and Deglaze

    Stir in the tomato paste and cook for 2 minutes. Pour in the Barolo wine to deglaze the pot, scraping up any brown bits from the bottom. Bring to a boil.

  4. 4

    Braise the Veal

    Return the veal shanks to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer, then cover and reduce heat to low. Cook for 2 to 2.5 hours, or until the meat is tender and falling off the bone.

Risotto Milanese Preparation

  1. 5

    Prepare the Broth

    In a saucepan, heat the chicken broth and add saffron threads. Keep warm over low heat.

  2. 6

    Cook the Shallots

    In a separate large pan, melt butter over medium heat. Add diced shallots and cook until soft, about 3 minutes.

  3. 7

    Toast the Rice

    Add Arborio rice to the pan and stir for about 2 minutes until the rice is lightly toasted.

  4. 8

    Add Broth Gradually

    Start adding the warm chicken broth one ladle at a time, stirring constantly, and allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  5. 9

    Finish the Risotto

    Stir in grated Parmesan cheese, salt, and black pepper. Remove from heat.

Serving

  1. 10

    Plate the Dish

    Serve the osso buco over a bed of risotto Milanese. Garnish with some parsley if desired.

More from Grappa '72