Osso Buco with Risotto alla Milanese is a classic Italian dish that combines braised veal shanks with saffron-infused risotto. Here’s a basic recipe for you to try:
Osso Buco:
Ingredients:
- 4 veal shanks, about 2 inches thick
- Salt and black pepper to taste
- All-purpose flour for dredging
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 1 cup beef or veal broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- Gremolata (optional, for garnish)
Instructions:
- Preheat the oven to 375Β°F (190Β°C).
- Season the veal shanks with salt and pepper, then dredge them in flour, shaking off excess.
- In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Brown the veal shanks on all sides until golden brown. Remove and set aside.
- In the same pot, add chopped onion, carrots, celery, and garlic. SautΓ© until the vegetables are softened.
- Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for a couple of minutes.
- Add diced tomatoes, broth, oregano, thyme, and bay leaves. Bring to a simmer.
- Place the browned veal shanks back into the pot, ensuring they are partially submerged in the liquid.
- Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours or until the meat is tender and falling off the bone.
- Optional: Prepare gremolata by mixing finely chopped fresh parsley, minced garlic, and grated lemon zest. Sprinkle it over the osso buco before serving.
Risotto alla Milanese:
Ingredients:
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth, kept warm
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1/2 teaspoon saffron threads
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions:
- In a small bowl, steep the saffron threads in 2 tablespoons of warm broth.
- In a separate pan, heat the olive oil and 1 tablespoon of butter. Add chopped onion and sautΓ© until translucent.
- Add Arborio rice and cook, stirring, until the rice is lightly toasted.
- Pour in the white wine and cook until it evaporates.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- After about 15 minutes, stir in the saffron-infused broth. Continue adding broth and stirring until the rice is creamy and al dente.
- Stir in the remaining butter and Parmesan cheese. Season with salt and pepper to taste.
- Serve the osso buco over a bed of risotto alla Milanese, garnished with additional grated Parmesan and chopped parsley if desired.
Enjoy your delicious Osso Buco with Risotto alla Milanese!
