Osso Buco Recipe

Prepare the Veal

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

Sear the Meat

In a large Dutch oven, heat olive oil over medium-high heat. Add veal shank pieces and sear for about 3-4 minutes on each side until browned. Remove from the pot and set aside.

Sauté the Vegetables

In the same pot, add diced carrot, celery, and onion. Sauté for about 5 minutes until softened. Add minced garlic and cook for another minute.

Deglaze the Pot

Pour in the dry white wine and scrape the bottom of the pot to release any browned bits. Let it simmer for about 2-3 minutes.

Add Broth and Herbs

Return the seared veal to the pot, add the broth, thyme, and bay leaves. Bring to a simmer.

Braise the Meat

Cover the pot and reduce the heat to low. Braise for 2-2.5 hours until the meat is tender and falling off the bone.

Sauté Aromatics

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

Toast the Rice

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

Deglaze with Wine

Pour in the dry white wine and stir until absorbed by the rice.

Gradually Add Broth

Begin adding the warm broth one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Repeat until the rice is creamy and al dente (about 18-20 minutes).

Finish the Risotto

Stir in the grated Parmesan cheese, butter, salt, and black pepper. Remove from heat and cover to keep warm.

Combine Ingredients

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