Osso Buco Millanese Recipe

Prepare and Season

Pat the veal shanks dry with paper towels. Combine 1 tsp kosher salt and 1 tsp black pepper; rub the mixture over both sides of each shank. Put the flour on a large plate and dredge each shank lightly, shaking off excess.

Brown the Shanks

Heat a large heavy-bottomed ovenproof pot or Dutch oven over medium-high heat. Add 3 tablespoons olive oil and 2 tablespoons unsalted butter. When the fat is hot and shimmering, add the shanks in batches so they do not crowd. Brown 4–5 minutes per side until deep golden. Transfer browned shanks to a plate.

Sauté Mirepoix and Aromatics

Reduce heat to medium. If needed, add 1 tablespoon olive oil. Add the diced onion, carrot and celery and sauté until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze and Build Braising Liquid

Pour in 1.5 cups dry white wine to deglaze the pot, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 3–4 minutes. Add 3 cups low-sodium chicken stock, 2 bay leaves, 4 thyme sprigs, and 1 teaspoon lemon zest. Bring the liquid to a gentle simmer.

Braise

Nestle the browned shanks back into the pot so that the liquid comes about two-thirds up the sides of the meat. Cover the pot and either braise on the stovetop over low heat or transfer to a preheated oven at 325°F (160°C). Cook until the meat is fork-tender and falling away from the bone, about 1.75–2 hours. Check halfway and spoon braising liquid over the shanks; add more stock if necessary to maintain level.

Finish the Sauce

When the shanks are tender, remove them to a warm plate and tent with foil. Skim excess fat from the surface of the braising liquid. Boil the liquid over medium-high heat until reduced and slightly thickened, about 8–12 minutes (you should have a glossy sauce). Taste and adjust seasoning with up to 1 tsp salt and 1/2 tsp freshly ground black pepper. Spoon sauce over shanks to serve.

Bloom Saffron

Place the saffron threads in a small bowl and pour 2 tablespoons of the hot chicken stock over them. Let sit 10 minutes to bloom and release color and aroma.

Toast and Sweat Rice

In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the minced shallot and sauté until translucent, about 2 minutes. Stir in 1.5 cups arborio rice and toast 1–2 minutes until the edges of the grains look translucent.

Deglaze and Simmer

Pour in 1/2 cup dry white wine and stir until mostly absorbed. Begin adding the hot chicken stock, one ladle (about 1/2 cup) at a time, stirring frequently. Allow each addition to be almost fully absorbed before adding the next. After about 10 minutes of cooking and once the rice is halfway cooked, stir in the saffron with its soaking liquid.

Finish Risotto

Continue adding stock and stirring until rice is al dente and creamy, about 18–20 minutes total from the first addition. Remove from heat, stir in 2 tablespoons butter and 3/4 cup grated parmigiano-reggiano until melted and glossy. Season with 1 tsp salt and 1/4 tsp black pepper to taste. Keep warm.

Make the gremolata by combining 1/2 cup finely chopped parsley, 1 minced garlic clove, 2 teaspoons lemon zest and 1 tablespoon extra-virgin olive oil. Mix until evenly distributed and season with a pinch of salt if desired.

To serve, spoon a generous portion of saffron risotto onto each warm plate. Place a veal shank on top of the risotto, spoon warm reduced braising sauce around and over the meat. Sprinkle 1–2 teaspoons gremolata over each shank just before serving to brighten flavors.

Optional: Serve with extra grated parmigiano-reggiano at the table.