Osso Bucco Recipe

Cooking Instructions

1. 1

   Prepare the Veal

   Preheat your oven to 325°F (163°C). Season the veal shanks with salt and pepper.

2. 2

   Sear the Veal

   In a large Dutch oven, heat olive oil over medium-high heat. Add the veal shanks and sear on all sides until browned. Remove from the pot and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5-7 minutes.

4. 4

   Add Tomato Paste and Wine

   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. Cook until reduced by half.

5. 5

   Braise the Veal

   Return the veal shanks to the pot. Add beef stock, bay leaves, and thyme. Bring to a simmer, then cover and transfer to the oven. Cook for 2.5 to 3 hours until the meat is tender.

6. 6

   Prepare the Risotto

   While the veal is cooking, prepare the risotto. In a separate pot, heat 4 cups of beef stock and keep it warm. In another pan, melt 2 tbsp of butter over medium heat. Add the Arborio rice and toast for 2 minutes.

7. 7

   Cook the Risotto

   Add a ladle of warm beef stock to the rice and stir until absorbed. Continue adding stock, one ladle at a time, stirring frequently until the rice is creamy and al dente, about 18-20 minutes. Stir in the grated Parmesan cheese.

8. 8

   Serve

   Once the veal is done, remove it from the oven. Serve the osso bucco over a bed of parmesan risotto and garnish with chopped parsley.