Ossobuco Alla Milanese Recipe
slow-cooked veal shank, crispy saffron risotto cake, parsley, gremolata sauce
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Ingredients
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Ossobuco
Saffron Risotto Cake
Gremolata Sauce
Method
Ossobuco
- 1
Prepare the Veal
Season the veal shanks with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the veal shanks on all sides until browned, about 3-4 minutes per side. Remove the shanks and set aside.
- 2
- 3
Build the Sauce
Stir in the tomato paste and cook for 2 minutes. Pour in the white wine, scraping up any browned bits from the bottom of the pot. Allow to simmer until reduced by half.
- 4
Cook the Ossobuco
Return the veal shanks to the pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
Saffron Risotto Cake
- 5
Cook the Risotto
In a saucepan, bring the chicken broth to a simmer. In another pan, melt butter over medium heat. Add chopped onion and garlic, sauté until translucent. Stir in Arborio rice and cook for 2 minutes, then add saffron threads.
- 6
Add Broth Gradually
Slowly add the simmering broth, one ladle at a time, stirring constantly until absorbed. Repeat this process until the rice is al dente, about 18-20 minutes. Stir in grated Parmesan cheese and let it cool.
- 7
- 8
Gremolata Sauce
- 9
Prepare the Gremolata
In a small bowl, combine finely chopped parsley, lemon zest, and minced garlic. Mix well and set aside to allow the flavors to meld.