Jul 13 2026
Restaurants›Osteria Panevino›Ossobuco Milanese Recipe

Ossobuco Milanese Recipe

Inspired by Osteria Panevino
Time2h 30m
Serves4

veal shank slowly braised with red wine & vegetable saffron risotto

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Ingredients

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Ossobuco

Saffron Risotto

Method

Ossobuco Preparation

  1. 1

    Sear the Veal

    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.

  2. 2

    Sauté Vegetables

    In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until the vegetables are softened, about 5 minutes.

  3. 3

    Deglaze with Wine

    Pour in the red wine, scraping up the browned bits from the bottom of the pot. Let it simmer for about 5 minutes.

  4. 4

    Braise the Veal

    Return the veal shanks to the pot, add beef broth and bay leaves. Bring to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the meat is tender.

Saffron Risotto Preparation

  1. 5

    Sauté Onion and Garlic

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

  2. 6

    Toast the Rice

    Add Arborio rice to the pan and toast for 1-2 minutes, stirring continuously.

  3. 7

    Add Broth Gradually

    Gradually add chicken broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. Continue until the rice is al dente, about 18-20 minutes.

  4. 8

    Finish with Saffron and Cheese

    In the last 5 minutes, add saffron threads, salt, and black pepper. Stir in grated Parmesan cheese before serving.

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