Osso Buco Recipe
Braised veal shank prepared Milanese style, risotto.
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 (braised veal shanks)
Milanese-style Risotto (to serve)
Method
Osso Buco (braised veal shanks)
- 1
Prepare and season shanks
Pat veal shanks dry with paper towels. Mix 1 tsp kosher salt and 1 tsp black pepper into the flour. Dredge each shank in the flour, shaking off excess. Set a plate aside for used flour.
- 2
Brown shanks
Heat a large Dutch oven over medium-high heat. Add 2 tbs olive oil and 2 tbs unsalted butter. When foaming subsides, add shanks in a single layer (work in batches if necessary). Brown each side 4–5 minutes until deep golden; use tongs to hold shank on bone edges to brown evenly. Transfer browned shanks to a plate.
- 3
- 4
Deglaze and build braising liquid
Pour 1 cup dry white wine into the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer 3–4 minutes until wine is reduced by about half. Add crushed tomatoes (14 oz), 3 cups stock, 2 bay leaves and thyme sprigs. Stir to combine and bring to a gentle simmer.
- 5
Braise
Return veal shanks to the pot, nestling them into the liquid so the bone faces up (exposed bone helps release marrow). The liquid should come about halfway up the shanks; add a little more stock or water if needed. Bring to a gentle simmer, then cover with a lid and transfer to a 325°F (160°C) oven. Braise until meat is very tender and falling from the bone, about 2 to 2½ hours. Alternatively, simmer gently on the stovetop over low heat, covered, for the same time.
- 6
Finish sauce
When shanks are done, remove them to a warm platter. Skim any excess fat from the surface of the sauce. Place the pot over medium-high heat and reduce the sauce to desired thickness, about 8–12 minutes. Taste and season with additional salt and pepper if needed. If you like a silkier sauce, whisk in 1 tbs cold butter off-heat.
- 7
Make gremolata
Combine the chopped parsley (about 1 cup), 1 tbs lemon zest, 1 minced garlic clove, and 1 tsp olive oil in a small bowl. Mix and set aside. Sprinkle gremolata over each shank just before serving.
Milanese-style Risotto (to serve with Osso Buco)
- 8
Prepare saffron (optional)
If using saffron, place threads in 2 tbs hot stock to bloom while you begin the risotto.
- 9
- 10
Toast rice and deglaze
Add 1½ cups Arborio rice to the pan and stir for 1–2 minutes until the edges of the grains look translucent. Pour in ½ cup dry white wine and stir until mostly absorbed.
- 11
Cook risotto
Begin adding hot stock, one ladle (about ½ cup) at a time, stirring frequently and allowing most of the liquid to be absorbed before adding the next ladle. If using saffron, add the saffron and its soaking liquid with the first ladle. Continue this process for about 18–20 minutes until rice is creamy but still has a slight al dente bite. You may not use all the stock; reserve any remaining.
- 12
Finish risotto
Remove from heat and stir in 2 tbs butter and ¾ cup grated Parmesan until glossy. Season with 1 tsp salt and ½ tsp black pepper, adjusting to taste. Cover and let rest 1–2 minutes before serving.
- 13
Plate and serve
Spoon a generous portion of risotto onto warm plates. Place a braised veal shank on top or beside the risotto, spoon warm reduced sauce over the shank and risotto, and finish with a generous sprinkle of gremolata.