Prepare the Veal

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.

Sear the Meat

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.

Sauté the Vegetables

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.

Deglaze the Pot

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

Add Broth and Herbs

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.

Braise the Meat

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

Sauté Aromatics

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

Toast the Rice

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

Deglaze with Wine

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).

Gradually Add Broth

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

Finish the Risotto

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

Combine Ingredients

Veal shank

Salt

Black pepper

Olive oil

Carrot, diced

Celery, diced

Onion, diced

Garlic, minced

Dry white wine

Beef or chicken broth

Fresh thyme

Bay leaves

Arborio rice

Onion, finely chopped

Chicken or vegetable broth

Parmesan cheese, grated

Butter

Fresh parsley, chopped

Lemon zest

Osso Buco

Make Osso Buco Recipe in just 2h 30m. Braised veal shank served with risotto and gremolata.

Osso Buco Recipe

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