Jul 14 2026
Restaurants›Ristorante Di Sopra›Vitello Recipe

Vitello Recipe

Inspired by Ristorante Di Sopra
Time3h
Serves4

Osso Bucco - Slow-roasted veal shank with natural braising, served with a creamy Parmesan risotto alla Milanese

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Ingredients

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Osso Bucco

Parmesan Risotto

Method

Osso Bucco

  1. 1

    Prepare the Veal

    Season the veal shanks with salt and black pepper. Dredge each shank in all-purpose flour, coating them lightly, and shake off any excess flour.

  2. 2

    Sear the Veal

    In a heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the veal shanks and sear on all sides until browned, about 5-7 minutes. Remove the shanks and set aside.

  3. 3

    Sauté the Vegetables

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

  4. 4

    Deglaze the Pot

    Pour in the dry white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. Allow the wine to reduce for about 3-4 minutes.

  5. 5

    Add Stock and Herbs

    Return the veal shanks to the pot. Pour in the beef stock, add bay leaves and thyme. Bring to a gentle simmer.

  6. 6

    Braise the Veal

    Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2-2.5 hours until the meat is tender and falling off the bone.

Parmesan Risotto

  1. 7

    Prepare the Broth

    In a saucepan, heat the chicken broth over low heat and keep it warm throughout the cooking process.

  2. 8

    Sauté the Onion

    In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent.

  3. 9

    Cook the Rice

    Stir in the Arborio rice and cook for 1-2 minutes, stirring frequently until the rice is opaque.

  4. 10

    Add Broth Gradually

    Add a ladleful of warm chicken broth to the rice, stirring continuously until the liquid is absorbed. Repeat this process, adding broth one ladle at a time, until the rice is creamy and cooked al dente, about 18-20 minutes.

  5. 11

    Finish the Risotto

    Stir in the grated Parmesan cheese, salt, and black pepper. Mix well until the cheese is melted and incorporated.

  6. 12

    Serve

    Plate the creamy risotto and top with the braised veal shanks. Garnish with chopped fresh parsley before serving.

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