Osso Buco Recipe

Cooking Instructions

1. 1

   Sear the Veal

   In a large pot, heat the olive oil over medium-high heat. Season the veal shanks with salt and pepper, then sear them until browned on all sides. Remove the shanks and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

3. 3

   Add Tomato Paste and Wine

   Stir in the tomato paste and cook for 2 minutes, then pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes.

4. 4

   Add Broth and Herbs

   Return the veal shanks to the pot, then add the beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low, cover, and let it simmer for about 1.5 to 2 hours, until the meat is tender.

5. 5

   Prepare Risotto

   In a separate pot, bring the chicken broth to a simmer. In another pan, melt butter, add the risotto rice, and toast it for a few minutes. Gradually add the chicken broth, stirring frequently until the rice is creamy and cooked, about 18-20 minutes. Stir in grated Parmesan cheese and season with salt and pepper.

6. 6

   Serve

   Remove the bay leaves from the osso buco. Serve the veal shanks over the risotto, garnished with chopped parsley.