Jul 14 2026
Restaurants›Q Restaurant & Bar›Osso Bucco Recipe

Osso Bucco Recipe

Inspired by Q Restaurant & Bar
Time3h
Serves4

braised veal shank, red wine, rosemary, garlic, risotto, parmigiano reggiano, gremolata

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Ingredients

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Main Ingredients

For the Risotto

For the Gremolata

Method

Preparing the Osso Bucco

  1. 1

    Season the Veal

    Season the veal shanks with salt and black pepper on all sides.

  2. 2

    Sear the Veal

    In a large heavy pot, heat olive oil over medium-high heat. Add the veal shanks and sear until browned on all sides, about 3-4 minutes per side. Remove and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add carrots, celery, onion, and garlic. Sauté for about 5 minutes until softened.

  4. 4

    Deglaze with Wine

    Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for 2-3 minutes.

  5. 5

    Add Broth and Herbs

    Return the veal shanks to the pot, add beef broth, rosemary, and lemon zest. Bring to a boil.

  6. 6

    Braise the Veal

    Reduce heat to low, cover the pot, and let it braise for 1.5 to 2 hours until the meat is tender and falling off the bone.

Making the Risotto

  1. 7

    Sauté Onion

    In another pot, melt 1 tablespoon of butter over medium heat. Add finely chopped onion and sauté until translucent.

  2. 8

    Toast the Rice

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

  3. 9

    Add Wine

    Pour in dry white wine and stir until absorbed.

  4. 10

    Gradually Add Broth

    Begin to add chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.

  5. 11

    Finish with Cheese

    Stir in the remaining butter, grated Parmesan cheese, salt, and black pepper. Mix until creamy and combined.

Preparing the Gremolata

  1. 12

    Combine Ingredients

    In a small bowl, mix together chopped parsley, minced garlic, and lemon zest.

Serving

  1. 13

    Plate the Dish

    Serve the braised veal shanks over a bed of risotto and sprinkle with gremolata on top.

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